✆ OPEN 7/7
12PM-2:30PM & 7PM-11:30PM
KITCHEN OPENING HOURS
12H-14H30 & 18H30-22H00
At Le Coq & fils, we come to peck, yap, and celebrate beautiful French heritage poultry breeds.A 100% poultry centric and bistronomique Cuisine for fine beaks!
We are talking here about high levelsustainability, pure poultry breeds, good genes, strong relations with committed farmers and producersof animal welfareand a campaigner ChefA unique experience, signed by Chef Antoine Westermann, for poultry meat lovers : quail, pigeon, guinea fowl, duck, rooster, hen, goose & chicken, which shares the flavors of our French country sides.
We like calling Le Coq & fils the Steakhouse of poultry, as well as the house of poultry, a house where we love taking our customers under our wings. More than a rotisserie, it is a tribute to poultry that begins with plenty of hors d'oeuvres to share.
Before being roastedour fowls are slowly poached in broth according to Chef Antoine Westermann's exclusive technique.
They are served whole to be shared by two, three, four or more, accompanied by garlic confit, jus, home fries, mashed potatoes with chicken broth, Mac & cheese suggestions saisonnièresAs it is very vegetarian friendly, Le Coq & fils offers a large selection of veggie hors d’œuvres, et de nos beaux & gourmands accompagnements.
Quant aux becs sucrés, ils se satisferont de la célèbre Île flottante à la vanille Bourbon, la brioche caramélisée marmelade de fruits de saison & crème anglaise, nos p’tits pots : pistache, citron, chocolat ganaché, etc. De vrais desserts de cuisinier !
RESERVATION
Chef Antoine Westermann's signature table d'hôte
Déjeuner & dîner en Salle - Show Kitchen
+33 1 42 59 82 89
All year round - 7 days a week
Ouverture de la cuisine 12H - 14H30 et 18H30 - 22H00
98 Rue Lepic, 75018 Paris
Proud of our products!
Le Coq & fils is committed to a virtuous approach
at the very heart of its cuisine!
Le Coq & Fils experience also means
Under daily control!
» Une équipe se construit dans la sincérité, grâce à une bonne organisation et des échanges réguliers. Elle se consolide dans la valorisation des forces de chacun, dans la bonne communication et l’acceptation de nos différences. »
Chef Antoine Westermann
Iris Lisbonis-Boyer, Cheffe exécutif
Lucas Ducros, Floor Management
Bran Delsaut, Floor Manager Assistant
Bamba Mohammed, Maître d’hôtel
Patricia GRUNLER- Westermann, sourcing des fermiers, communication & marketing
Nathalie Toulorge, Administration & Accounting
THEY TALK ABOUT US
The sweet words of the press
