“THE BEST OF MEAT OR NOT MEAT AT ALL”

Chef Antoine Westermann

Imagined in the heart and head of three star Chef Antoine Westermann who decided in 2012 to go for a new winged adventure, the first concept of “Bistronomie” 100% dedicated to best/first in class poultry was born. “An animal with a good life, the life it deserves, becomes a great meat to eat”.

LE COQ AND ITS LEGACY

In the title “Le Coq & Fils”, “Fils” (“sons”) is a reference to offspring, to pedigree. The goal is to highlight the importance of good DNA and to remind everyone that Le Coq is here to transmit a legacy. The Chef Antoine Westermann selects exclusive breeds of poultry, raised in the respect of nature and its well-being : slow growth, outdoor life, appropriate habitat, healthy diet. He wants to enhance the importance of developing and supporting a quality poultry-farming channel/sector.

A RIGOROUS AND CONSCIENTIOUS SOURCING LINKED TO A LOCAL DISTRIBUTION CHANEL

Poultry quality, sustainability growth condition of animals are the main concern of Antoine Westermann. Therefore, he gets directly his supplies from selected farmers whose work is outstanding. According to him, choosing a poultry from a great breed in a traditional farm is a civic gesture. The Chef is in direct contact with all of the suppliers selected for their ethical and responsible farming.

WHY SHARING WHOLE BIRDS MATTERS

The heritage, source and manner in which poultry are raised requires the chef to focus on each bird exclusive taste. As he likes to say : “My cuisine is not about surprising people but giving them emotion” Savoring/tasting is about pleasure and should be about what the meat has best to offer in terms of flavor and texture. In 2012, after a few years of research, the chef achieved his goal and found the best technique to cook poultry perfectly.  The entire poultry is slowly poached in a broth at the right temperature and then roasted on a pit.

POULTRY IS A PRODUCT PART OF RESPONSIBLE CONSUMPTION

Sustainable poultry-farming is environmentally friendly as it creates less greenhouse gas. Poultry consumption is also better for health. Decrease of the environmental impact and good effect on health are the main reasons why people are eating less meat but from better quality. This new consumption model is called flexitarianism.

The Chef’s philosophy is part of this global trend.

“THE BEST OF MEAT OR NOT MEAT AT ALL !”

Chef Antoine Westermann

Imagined in the heart and head of three star Chef Antoine Westermann who decided in 2012 to go for a new winged adventure, the first concept of “Bistronomie” 100% dedicated to best/first in class poultry was born. “An animal with a good life, the life it deserves, becomes a great meat to eat”.

SITE ILLU recto

LE COQ AND ITS LEGACY

In the title “Le Coq & Fils”, “Fils” (“sons”) is a reference to offspring, to pedigree. The goal is to highlight the importance of good DNA and to remind everyone that Le Coq is here to transmit a legacy. The Chef Antoine Westermann selects exclusive breeds of poultry, raised in the respect of nature and its well-being : slow growth, outdoor life, appropriate habitat, healthy diet. He wants to enhance the importance of developing and supporting a quality poultry-farming channel/sector.

A RIGOROUS AND CONSCIENTIOUS SOURCING LINKED TO A LOCAL DISTRIBUTION CHANEL

Poultry quality, sustainability growth condition of animals are the main concern of Antoine Westermann. Therefore, he gets directly his supplies from selected farmers whose work is outstanding. According to him, choosing a poultry from a great breed in a traditional farm is a civic gesture. The Chef is in direct contact with all of the suppliers selected for their ethical and responsible farming.

“AN ANIMAL WITH  A GOOD LIFE, THE LIFE IT DESERVES, BECOMES A GREAT MEAT TO EAT ” chef Antoine Westermann

The heritage, source and manner in which poultry are raised requires the chef to focus on each bird exclusive taste. As he likes to say : “My cuisine is not about surprising people but giving them emotion” Savoring/tasting is about pleasure and should be about what the meat has best to offer in terms of flavor and texture. In 2012, after a few years of research, the chef achieved his goal and found the best technique to cook poultry perfectly.  The entire poultry is slowly poached in a broth at the right temperature and then roasted on a pit.

SITE ILLU verso

POULTRY IS A PRODUCT PART OF RESPONSIBLE CONSUMPTION

Sustainable poultry-farming is environmentally friendly as it creates less greenhouse gas. Poultry consumption is also better for health. Decrease of the environmental impact and good effect on health are the main reasons why people are eating less meat but from better quality.

This new consumption model is called flexitarianism. The Chef’s philosophy is part of this global trend.

Original Concepts

If a concept is strong, Chef Westermann understands that the lifetime of a restaurant should not expand beyond 10 years.
With any concept, he knows when to turn the page and move forward.

Mon Vieil Ami,
2005 – 2016

Mon Vieil Ami was one of the first bistros of a 3 Michelin Star Chef where the focus was on vegetables, a tribute to the familial way of preparing veggies. Antoine Westermann sourced from the best vegetable farmers to create a menu where each dish was vegetable-centric and meats were accompaniments. In 2016, Mon Vieil Ami was sold to focus on the opening of Le Coq & Fils in New York (Chef has no longer Le Coq & Fils under control since August 2018).

Drouant,
2006 – 2018

In 2006, Westermann took over Paris’ historic Drouant, where the deliberations for the Goncourt and Renaudot prizes have taken place since 1914. He reinvented traditional French and desserts hors d’œuvres by introducing an ambitious selection of 18 small plates of which each guest could select 4. When ordered among multiple people, the dishes created a glorious table feast. Chef also introduced the concept of including sides in the price of the seasonal entree where guests were allowed to select from a list. Chef re-established the daily special with classic French dishes prepared his way, such as Bouchée à la reine, Tête de veau vinaigrette, Poulet rôti frites salade, and Pot-au-feu. These dishes won multiple awards and people traveled across the city to taste them.

Drouant was sold to the Gardinier family of restauranteurs in 2018 so that Antoine Westermann could continue to focus on poultry.

Le Coq & Fils – The Bistro of Beautiful Birds,
2012 – Present

Le Coq & Fils is the first-ever poultry centric restaurant where Westermann utilizes his signature slow-cooking technique of poaching then roasting a bird. It opened its first location in Paris in 2012 and the second one in New York City in 2016 that is no longer under Chef Westermann control and cuisine since August 2018.
The restaurant was named, while he was managing it, one of “The Best New York Restaurants of 2016” and Chef’s Ile Flottante was named “Top 10 New York Dishes of 2016” by The New York Times.