Le Coq & Fils - the Poultry House

Duck or poultry gizzards slow-cooked in their own fat until tender, served with a fresh herb pesto and nuts. The texture is meaty and rich, contrasting with the crunch of almonds. Enjoy as a savory appetizer.

A smooth loaf made from poultry meat and livers, seasoned with fresh herbs and citrus zest. It has a rich, creamy texture and savory flavor. Spread onto bread or eat with the accompanying herb sauce.

Savory pastries filled with seasoned organ meats and preserved lemon. Crispy on the outside with a rich, flavorful filling. Served warm, often as finger food.

A quarter portion of slow-roasted chicken from the Cou Nu breed. The meat is rustic and flavorful with crispy skin. Served with natural juices and roasted garlic.

A traditional French stew of chicken braised with wine, mushrooms, and bacon. This version uses a mature bird for deeper flavor. Rich, dark sauce and tender meat.

Roasted guinea fowl, a bird with slightly darker meat than chicken and a gamier flavor. Served as a half bird. Lean and aromatic.

Squab (young pigeon) roasted on a flat grill. Known for its tender, red meat with a delicate texture. Served with giblets and lime for brightness.