Le Coq Rico is an upscale French restaurant in Manhattan's Flatiron District that specializes in everything chicken. Yet despite their poultry-pointed cuisine, the restaurant also serves up some of the best French pastries and desserts in the City. Check out this video from New York Magazine to see how their incredible mille-feuille is made.
Le Coq Rico loudly proclaims its commitment to poultry from the second you walk in the door. The walls are lined with eggs, feathers dangle from the ceiling, and there is a rotisserie of beautiful golden birds that spins gently at all times. As tasty as the savory dishes are, however, it’s best not to fill up on chicken; the desserts are not to be missed. Chef Antoine Westermann, who, as you’ll see, is quite possibly the most French chef of all time, serves up an assortment of perfectly executed bistro classics that will remind you why these desserts became so famous in the first place. Check out the video above to hear why host Alan Sytsma can’t end a meal at Le Coq Rico without indulging in a mille-feuille.
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
Something wrong with this post? Let us know!
