In the charming hilltop artists’ village of Montmartre in Paris, there’s a bright, sleek, modern restaurant called Le Coq & Fils, or The Rooster & Sons, with a striking midnight blue façade.
“Just like a rooster would have climbed to the top of a pile of hay in a farmyard,” the eatery says in a release of its location.
A NEW YORK WOMAN HONORED WITH A SPECIAL DESSERT AT POPULAR RESTAURANT FOR HER 70 YEARS OF LOYALTY.
Whole-roasted chicken and other fowl fly off the menu at Le Coq & Fils, known in English as The Poultry House.
In a phone interview, Patricia Grunler-Westermann spoke in English on behalf of her husband, renowned restaurateur Antoine Westermann. “Chef wants to be the steakhouse of poultry because he loves poultry and, for him, it is the most elegant meat that exists,” she said. “Its rare-breed birds strut across the Paris dining scene like the cock of the walk,” she said. “It is situated just east of Paris.
