Le Coq & fils and Chef Antoine Westermann are very honored to have been able to enter the noble family of quality restaurants of the Collège culinaire de france. The Collège culinaire de France mobilizes in the territory of men and women actively committed to a cause, making crafts and culinary diversity a sustainable alternative to industrialization and standardization of food. The culinary college of France is the reference point and the future of craft and culinary diversity, an inspiration for the greatest number. 100% independent and militant, the Collège Culinaire de France is totally independent financially, from the public authorities and the food industry! Part of this are craftsmen and quality activists. Committed throughout the territory to build an alternative to industrialization and standardization of food and catering production. You will understand here how much Chef Antoine Westermann and Le Coq & fils share the same values.
Food is an issue today, beyond a restaurant that must bring a culinary experience and an atmosphere, we must offer the best products to our menu and this in every detail, from sugar, to salt, flour used, milk, Eggs of course and especially here at Coq & Fils.
Nothing should be given to facility that is often offered by industrialized food chains. But here at Le Coq & Fils we resist, we motivate our teams, we support and encourage them to become aware of what their profession means today, and how committed, attentive and vigilant they must be.
How much their profession has changed, how much each of them participates in the evolution of food by choosing to work in a committed, responsible restaurant like Le Coq & fils.
So thanks to the Collège Culinaire de France for bringing our work to light, thanks to it we feel less isolated, we know that he is a flag bearer, that he awakens the public to a requirement when he pushes the door of a restaurant. This label gives it a guarantee, a food security, without forgetting the pleasure of a moment of restoration.
There is the product but you also have to have the chef who knows how to sublimate it, who has a culinary vision. Here at Le Coq & fils, Chef Antoine Westermann, does not seek to surprise but to give emotion.
