Le Coq & Fils

At Le Coq & Fils, chef Antoine Westermann has created a focused menu that celebrates the versatility and quality of French poultry and eggs. This isn't casual rotisserie fare—it's a sophisticated exploration of farmyard traditions through the lens of a chef whose career has been defined by precision, creativity, and deep respect for ingredients.

The restaurant's approach centers on sourcing exceptional heritage chicken breeds and poultry from small French farms, then preparing them using both time-honored techniques and innovative methods. You'll find classic preparations like the signature coq au vin and perfectly roasted chicken, alongside more creative offerings like braised quail and various smoked poultry preparations. Each dish demonstrates the kitchen's commitment to showcasing the superior flavor and texture that come from properly raised birds.

The house-made terrine de volaille exemplifies the restaurant's philosophy—taking a traditional preparation and executing it with meticulous attention to detail and quality. The signature roasted chicken paired with œuf mayo has become a beloved staple, representing the restaurant's ability to elevate simple combinations through perfect execution. The canette de la Dombes showcases regional French poultry traditions, while various preparations highlight different cooking methods from roasting to poaching to smoking.

Beyond poultry, the menu explores the remarkable versatility of farm-fresh eggs through creative variations that demonstrate chef Clément Vincent's skill in transforming this fundamental ingredient. These egg-focused dishes range from classic preparations to more inventive creations, all showcasing the superior quality of carefully sourced products.

Accompaniments receive the same careful attention as the main attractions. The parmesan macaroni gratin offers rich, comforting indulgence, while fresh salads provide bright contrast, and perfectly crispy house-made frites deliver the satisfaction of impeccably executed classics. The caramelized brioche that appears in desserts demonstrates the kitchen's range, moving seamlessly from savory to sweet with equal skill.

The menu structure offers flexibility through multiple options: a lunch menu at 27€ provides exceptional value, while the signature menu at 67€ showcases the kitchen's full capabilities. The daily special at 19€ allows the chefs to work with seasonal ingredients and market finds, and the children's menu at 17€ ensures younger diners can enjoy quality appropriate to their tastes.

Under Westermann's vision and Vincent's daily execution, Le Coq & Fils proves that focused menus built around exceptional ingredients and proper technique can deliver more satisfaction than elaborate concepts. This is cooking that honors French traditions while remaining relevant and exciting for contemporary diners.