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
Our eggs are also carefully selected from various farms and their sources vary with the egg-laying
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
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.