{"id":3580,"date":"2023-02-06T13:48:42","date_gmt":"2023-02-06T12:48:42","guid":{"rendered":"https:\/\/lecoq-fils.com\/?p=3580"},"modified":"2023-03-06T12:13:10","modified_gmt":"2023-03-06T11:13:10","slug":"art-de-vivre-rotisserie-le-coq","status":"publish","type":"post","link":"https:\/\/lecoq-fils.com\/en\/art-of-living-rotisserie-le-coq\/","title":{"rendered":"The art of living a rotisserie moment with Le Coq!"},"content":{"rendered":"
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The rotisserie in Paris is a tradition, that of poultry, very dear to French cuisine.\u00a0<\/p>

Roasting is also an ancient cooking technique<\/strong> that, over time, has found its way into restaurants.<\/p>

But the rotisserie in Paris, it's also an art of living<\/strong> the meal, the cooking; it's a celebration, that of the poultry, which in front of us slowly gilds itself on the spit and that we eat whole.<\/p>

Roasting is cooking, here at Le Coq Chef Antoine Westermann has chosen to poach his poultry<\/strong> before roasting them in the rotisserie.<\/p>

What makes Le Coq the Paris rotisserie not to be missed? It's the technique imagined by Chef Antoine Westermann<\/strong>: to avoid burning the meat and give it every chance to express its flavors and textures, the poultry in our Parisian rotisserie is slowly poached in broth.<\/p>

A rotisserie in Paris is also an art of celebration, we first present the whole bird<\/strong>, then cut it up and serve it to our customers. It is presented on a raised black wrought iron stand, to underline this moment of pure celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The rotisserie here only talks about poultry, it is 100% dedicated to the finest poultry from the French terroir with the best origins and breeding quality.<\/p>

We use for our Parisian rotisserie, the Rotisol brand<\/strong>, wicks diffuse the heat which nicely browns the skin, and contributes to its crispiness. You shouldn't choose the roasting technique at random either, all the steps are important<\/strong> to deliver quality roast poultry: the breed, the breeding, the slow poaching by Chef Westermann, the quality of the roasting... But also the juice , and the choice of accompaniments.<\/p>

At Le Coq, you can sit in front of the rotisserie and watch the chefs sweep the floor while watching the poultry roasting on the spit, so that your sight is satisfied by the beauty of the flames, your smell by the exhilarating scents, your hearing by the joyful crackling of the cooking, and your taste by our beautiful poultry.<\/strong><\/p>

We have 7 covers at the bar, they are often storming prices but we strongly advise you to choose to book in advance. It is a unique and comforting experience, it makes us live a warm, comforting and friendly moment.<\/p>

We commonly call it the Show Kitchen, where crackling roast poultry put on a show alongside the chefs!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La r\u00f4tisserie \u00e0 Paris, c\u2019est une tradition, celle de la volaille, tr\u00e8s ch\u00e8re \u00e0 la cuisine fran\u00e7aise.  Le r\u00f4tissage est aussi une technique de cuisson ancienne qui, au fil du temps, a trouv\u00e9 sa place dans les restaurants. Mais la r\u00f4tisserie \u00e0 Paris, c\u2019est aussi un art de vivre le repas, la cuisine ; c\u2019est […]<\/p>","protected":false},"author":6,"featured_media":3749,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/posts\/3580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/comments?post=3580"}],"version-history":[{"count":0,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/posts\/3580\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/media\/3749"}],"wp:attachment":[{"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/media?parent=3580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/categories?post=3580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lecoq-fils.com\/en\/wp-json\/wp\/v2\/tags?post=3580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}