This Michelin-Starred French Chef’s NYC Restaurant Specializes in Poultry

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Soft-boiled eggs topped with salmon roe and dill, and served with butter soldiers for dipping. Photo: Liz Clayman

Antoine Westermann is kind of a big deal: He's a three-Michelin-starred, Alsace-born chef who currently presides over five restaurants in Paris, and now one in New York. Flatiron is home to the second location of Le Coq Rico — the first is located in Montmartre — and here poultry is the focal point. The restaurant's birds are raised in open farmland for at least 90 days (the industry standard is 40), and then served whole, family-style, for four people. There's also an entire section of the menu devoted to foie gras and terrines, as well as one for dishes featuring pasture-raised eggs. All in all, this is ambitious cooking. Take a look:


 

Jerusalem artichoke salad à la barigoule with sautéed guinea fowl.
Photo: Liz Clayman


 

Homemade chicken-and-mushroom sausage with fried garlic, parsley potatoes, and green salad.
Photo: Liz Clayman


 

Terrine en croute of duck foie gras.
Photo: Liz Clayman


 

Rotisserie chicken.
Photo: Liz Clayman


 

Macaroni au gratin with chicken morsels.
Photo: Liz Clayman


 

Eggs mollet with parsley velouté and chicken jus.
Photo: Liz Clayman


 

Vanilla raspberry vacherin, made with baked meringue, Chantilly, and ice cream.
Photo: Liz Clayman


 

Ile Flotant: a soft meringue floating in crème anglaise with red praline.
Photo: Liz Clayman


 

Chef Antoine Westermann.
Photo: Liz Clayman


 

The dining room seats 50.
Photo: Liz Clayman


 

There's ample bar seating, too.
Photo: Liz Clayman

Menus [PDF]

Le Coq Rico, 30 E. 20th St., 212.267.7426