Originally a fine restaurant in Paris, devoted to flavors of wild and noble birds, the Coq Rico
The Michelin 3-stars chef Antoine Westermann spent more than a year traveling across the Northeast, particularly through the Hudson Valley and Pennsylvania, to meet farmers and learn their poultry raising philosophies. “Fowl is a world unto itself,” noted Westermann. “The flavor and texture change depending on the region, breeder, age, and style of farming.”
The result of this exchange stands today as Le Coq Rico, NYC. This is Westermann’s first restaurant in the United States. Westermann teamed with internationally renowned hospitality architects Pascal Desprez, who also designed the original Le Coq Rico. This is Desprez’s fifth project with Chef. Le Coq Rico occupies the street front of the landmarked Gabay building, originally constructed in 1915. The restaurant features a commissioned work by the celebrated American visual artist, Doug Fitch, who created a rooster, which forms the identity of Le Coq Rico.