What’s the idea, Chief ? Fowl is a specialty in French cuisine, and offers countless ways to create and revisit recipes. We work in close collaboration with livestock farmers in order to guarantee products with only the highest-quality origins. Our eggs are also carefully selected from various farms and their sources vary with the egg-laying season. The Coq Rico firmly believes in wasting a minimum, and uses nearly all elements of the bird. What’s on the Menu, Chief ? Roasted chicken is presented either whole or in individual servings, always with a minimum of three different origins suggested. It is served with its jus, alongside home-style fries and a green salad. Eggs are also honored at the Coq Rico, served sunny-side-up, soft-boiled, fried and in a salad... You will even find the famous “Eggs à la Russe,” with mayonnaise and a crisp vegetable macédoine. You will be pleased to see time-honored classics such as chicken soups and consommés, duck terrines and chicken livers on the menu. Seasonal fowl prepared to Westermann’s standards can be found in the section « The Nobel Poultry Yard » Poultry does not always have to fly solo, and the Coq Rico creates harmonious fusions in the theme « Fish, Shellfish and Poultry ». Whole birds cooked with their sides, such as the famous Bresse Fatted Hen in a Baeckeofe with truffle, can be found in the theme « Antoine Westermann’s Hens ». The sources and terroirs of both our eggs and our fowl can be found on the menu.
Tavsiye
