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Parisian restaurant-bistro on the heights of Montmartre preparing poultry, vegetables and meats.
Antoine Westerman, the chef and boss of Situated but also of another restaurant on the Saint-Louis Island gave the cover but this time on the heights of Montmartre with for cooking positioning, poultry. Béatilles (cœurs hearts, candied gizzards, fried fins, cromesquis aux) to duck rillettes, all poultry are eaten. The egg, of course, to the hull to salmon eggs, mouillettes to butter of algae, broth with broth to rave celery, raviole of foie gras, fat or bowl. Of course, let's not forget the roasted poultry. In choice, chicken of Bresse, Géline of Touraine, can farmer of Challans or farmer's chicken of Challans, pigeon roasted Poitou pigeon, green beans, bacon and candied potatoes in poultry juice. As you will have understood, it is usually said that everything is good in the pig. The Bistrot farmer farmer fowl, caramélisée caramélisée & mushroom sauerkraut, instantly takes us to the bistrot bistrot. The dishes of the day also delight the taste buds at the lunch price, Monday to Friday: pick from macaroni to poultry Monday, coq au vin, soup to eggs on Tuesday, poultry sausage to mushrooms from Paris on Wednesday, Antoine proves that everything is also good in the poultry and not as in the chapon!
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Members' reviews on LE COQ RICO
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
(Avis d'origine)
Bra enkel och god mat om man gillar kyckling. Efterrätten var helt underbar!
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(Traduit par Google)
La nourriture était délicieuse et surtout le poulet. Je comprends que le prix du poulet est élevé pour la qualité et qu'il en vaut la peine. Probablement le meilleur poulet rôti que vous ayez jamais mangé. La taille du côté légumes était un peu décevante, c'était la même chose que la purée mais les pommes de terre prennent beaucoup plus de place dans le bol et j'avais l'impression d'avoir quelques (très bons) légumes cuits à la vapeur dans un bol.