Le Coucou Opens With Lobster, Caviar, and Veal Tongue

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Langue de veau au caviar Américain: veal tongue, American white sturgeon caviar, crème fraîche.
Langue de veau au caviar Américain: veal tongue, American white sturgeon caviar, crème fraîche. Photo: Miachel Breton

Chicago-born chef Daniel Rose made a name for himself in Paris, as the chef and owner of acclaimed Spring and La Bourse et La Vie. For the first time, he’s bringing his professional cooking to America, opening a French restaurant with Stephen Starr called Le Coucou. (Not to be confused with Le Coq Rico, from another venerated French chef.) Rose and Starr have spared no expense: This is a luxurious, unabashedly fancy restaurant, complete with Roman and Williams interiors and a menu, written in French, that includes a salad with white beans, pig’s ears, and anchovy; Dover sole with chanterelles; and a “Tout le lapin” dish, which translates to “all of the rabbit.” Take a look:

Anguilles frites au sarrasin: buckwheat-fried Delaware eel, curry vinaigrette, herbs, citrus.
Anguilles frites au sarrasin: buckwheat-fried Delaware eel, curry vinaigrette, herbs, citrus. Photo: Miachel Breton
Quenelle de brochet, sauce Américaine: pike quenelle, lobster sauce.
Quenelle de brochet, sauce Américaine: pike quenelle, lobster sauce. Photo: Miachel Breton
Mousse au chocolat.
Mousse au chocolat. Photo: Miachel Breton
The open kitchen.
The open kitchen. Photo: Miachel Breton
The dining room.
The dining room. Photo: Miachel Breton
And the bar.
And the bar. Photo: Miachel Breton

Menus [PDF]

Le CouCou, 138 Lafayette St., 212.271.4252

Le Coucou Opens in New York