Navel Orange Crêpe Recipe

Crêpes: Navel Orange

with Orange Sorbet and Orange Confit



Candied Oranges (prepare one week in advance)

  • Wash the oranges, then prick them with a small knife. Dip oranges into a pan of cold water and bring to a boil. Once the water is boiling, remove the oranges and refresh in cold water. Repeat this process three times.

  • In a pot, prepare a syrup with 3 ⅓ cups of water and 3 ¾ cups of sugar. Put the syrup on a high heat and bring to a boil. Insert the oranges in the boiling syrup, then remove and let cool to room temperature. Do this once a day for 7 days, adding 1 ¼ cup of sugar each time to the same syrup.

Pancake batter (prepare one day before)

  • In a bowl, add flour, eggs, sugar and milk and whisk until smooth. Heat the butter slowly in a frying pan until the color looks hazel. Stir into the mixture and set aside.


Orange sorbet

  • Juice the orange to obtain about 3 ⅛ cup of juice. Reserve ½ cup for honey juice. Add the sugar to the remaining orange juice and pour into the ice cream maker.


Honey Orange Juices

  • Cut 1 Tbs butter into small pieces

  • Place a small saucepan over low heat, then add the lavender honey.

  • Mix in ½ cup of orange juice and bring to boil, then whisk in the butter

  • Remove from heat and set aside.


Pastry cream (for soufflé)

  • Blanch the egg yolks with the sugar, then mix in the flour or cornstarch.

  • Boil the milk, then pour over the egg and sugar mixture.

  • Transfer the mixture to a pot and cook 2-3 min until it thickens. Set aside.


Fresh Orange (Garnish)

  • Using a knife with a flexible blade, peel the 6 oranges and cut them into slices. Set aside.


  • Grease a non-stick frying pan with ½ Tbs butter

  • Use the crêpe dough made on the previous day to cook 8 crêpes over medium heat

  • Using a round cutter, cut the finished circles to about 16 cm diameter.


  • Cut the candied oranges into small cubes and add them to the pastry cream.

  • Whisk the 3 egg whites into firm snow. Whisk 1/3 of the whites to the pastry cream, then gently stir the rest with the spatula.


To Finish

  • Put the pancakes on a flat tabletop and in the center of each add 1 tablespoon of soufflé, then fold in four.

  • Arrange the fresh orange slices (garnish) in a crown on each side on the plate.

  • Cook the stuffed crêpes in an oven at 350 ° - 400 ° F for 10 minutes.

  • Arrange two crêpes per plate, opposite the slices of orange garnish

  • Pour the orange juice with hot honey all around.

  • Serve immediately with orange sorbet and candied orange slices.

Chef Antoine Westermann's favorite late winter crêpe!
Serves 4  (Juicer and ice cream maker required)

Orange Confit
4 oranges
3 ⅓ cups water
3 ¾  + 1 ¼ cups sugar per day for 7 days
Crêpe Dough
1 ¼ cups milk
2 eggs
2 Tbs castor sugar
⅓ cup flour
2 Tbs butter
½ Tbs butter, for frying
Orange Sorbet
4.5 lbs Oranges
½ cup sugar
Orange and honey juice
½ cup orange juice
1 tsp of lavender honey
1 Tbsp of butter
1 ¼ cups milk
2 egg yolks
¼ cup castor sugar
2 Tbsp cornstarch (or flour)
3 egg whites
1 candied orange
For Garnish
6 oranges

Truffle Sourcing- Richerenches, Vaucluse, France

Chef Westermann’s country home is just 6 kilometers from the famous truffle market in Richerenches, Vaucluse, France. He visited the market this month to make a unique hand selection of Truffle Noir du Tricastin black truffles for Le Coq Rico's New Year's Eve menu. 

"Richerenches is a charming little village. It shelters one of the oldest and most important of the garrisons of the Templiers de Provence (12th century)."

The annual Truffle Market is a main attraction for Richerenches, open only on Saturdays from November to March. The Richerenches Truffle Market is the biggest in the Provence and accounts for approximately 30% of all the truffles in France. Richerenches also bears the label "Good Taste Site" and continues to affirm itself as the capital of quality truffles.

Towards the middle of January, "la messe de la truffe" is held at the church. Instead of money, truffles are given in the collection, the offerings are weighed and sold and the proceeds go to the church This ritual is held on the Sunday of St Antoine.

Thank you so much, Chef!! - Le Coq Rico Team

A Recipe: Madame Westermann's Roasted Stuffed Goose

L'oie AW .jpg

Serves: 6-8
Cooking Time: 5 hrs.


1 goose, 3.5-4 kg
The Stuffing:
Goose fat
4 cleaned poultry livers
180 grams stale bread
20 cl milk
300 grams onion
2 cloves garlic
30 grams butter
300 grams pork collar
20 grams flat-leaf parsley
2 eggs
½ teaspoon of four-spices
Salt and pepper
The Aromatic Garnish:
50 grams onion
50 grams carrot
50 grams celery
2 parsley stems
2 cloves garlic
1 stem of thyme
½ bay leaf
75 cl chicken stock (or water)

For the Stuffing:

1. If the neck is attached, remove. Soak the bread in the milk. Remove the stalks and chop the parsley leaves. Beat the eggs.

2. Peel and chop the onions and garlic. Gently sauté them in a pan with the butter, stirring constantly until they become transparent and fair; about 20 minutes.

3. Mix together the chopped pork collar, onions, garlic, bread, chicken liver, goose fat, and liver. Stir in parsley and beaten eggs with a spatula.

4. Season with salt and pepper. Add the four-spices and grated nutmeg. Adjust seasoning if necessary.

For the Goose:

1. Preheat the oven to 400 degrees. Salt and pepper the interior and exterior of the goose. Fill with the stuffing.

2. Sew each end of the goose so as to maintain the legs and wings along the body, passing the string under the front wings and the back of the legs ; tighten and tie.

3. Place the goose in a cocette greased with goose fat and sautée on all sides over medium heat for 15 minutes. Bake for 30 minutes, basting frequently.

4. Prepare the aromatic garnishing: peel and cut the carrots and the onions into thin slices; cut the celery into small piece. Place around the goose and add parsley, thyme, garlic, and bay leaf. Return to the oven and cook for 15 minutes.

5. Deglaze the pan halfway with chicken stock or water, and cook for 3 hours and 30 minutes at 300 degrees, basting frequently with the juice from the goose. Midway through cooking, when the goose is golden and shiny, cover with aluminum foil.

6. Remove the goose from the cocette and pass the juices through a strainer. Pour into a saucepan and reduce to 25 cl. Adjust seasoning, degrease, and keep warm.

7. Cut the goose into pieces. Serve with the juices, fried potatoes or mashed celery.

Bon Appétit!

A Recipe: Westermann Thanksgiving Turkey

Cooking Time: 3 hrs. 20 min.
Serves: 6



1, 4 kg turkey
4 tablespoons olive oil
100 grams butter
Salt and pepper
40 grams celery root
40 grams carrot
½ leek
1 onion
2 cloves
1 bay leaf
1 thyme stem
4 parsley stems

Side Dish Ingredients:

500 peeled pumpkin
500 grams peeled sweet potatoes
50 grams blanched hazelnuts
50 grams chopped walnuts
3 cloves garlic
1 onion
4 tablespoons hazelnut oil
20 grams butter
20 cl chicken stock
Salt and pepper
Corn Cake:
150 grams corn maize
2 eggs
10 cl milk
1 teaspoon flour
A few sprigs of parsley and chives
Salt, pepper, and butter

For the Turkey:

1. Put the giblets from the turkey in a pan. Add the celery root, carrot and leek (cleaned and cut into pieces), the onion (peeled and cut), cloves, and spices. Add water to cover and salt lightly. Cook on low heat for 1 hour 30 minutes.

2. Run the stock through a strainer. Place the turkey on it’s side in and and pour the broth over it. Cover the turkey with a piece of aluminum foil and cook on low heat to steam for 10 minutes. Put the turkey on its other side and cook for 10 minutes more. Finally, put the turkey on its back, and cook for another 10 minutes.

3. Remove the turkey from the pan and let cool. Pour the broth into a pot and degrease.

4. Generously grease the lukewarm turkey with oil and half the butter. Put the other half of the butter inside the turkey. Salt and pepper. Put the turkey onto a roasting pan and place in a 350 degree oven for 1 hour, basting frequently with the pan juices. When the turkey is well-browned, deposit onto a cutting board and cover with aluminum foil.

5. Deglaze the baking tray with the chicken stock, scraping the caramelized pan and juices. Let reduce in the oven. Remove and filter through a strainer.

For the Side Dish:

1. Cut the pumpkin and sweet potatoes into large pieces. Peel and chop the onion and garlic.

2. Warm the hazelnut oil and butter in a cocotte. Throw in the onion and garlic, and sauté for 3-4 minutes on low heat. Add the pumpkin and sweet potato, and cook over medium heat until caramelized. Add the chicken stock. Cover the pan, and cook over low heat for just under 1 hour without stirring.

3. Put the walnuts and the hazelnuts in a pan and toast on low heat, stirring constantly.

4. Cook the chestnuts in butter over medium heat. Deglaze with chicken stock. Continue cooking on low heat for 30 minutes until the liquid evaporates.

For the Corn Cake:

1. Briefly heat the corn on low heat. Crush into a puree.

2. Whisk together the eggs, milk, flour, and chopped herbs. Salt and pepper. Add to the corn puree.

3. In a buttered skillet pan, heat the corn cake for 3 minutes on each side until golden.



1. Carve the turkey and place the pieces on a baking dish. Reheat the turkey for 10 minutes in a 200 degree oven. Coarsely crush the vegetables and put them in a serving dish. Add salt and pepper and mix together. Drizzle the vegetables with the turkey drippings. Sprinkle with the walnuts and chopped hazelnuts. Serve with the corn cake.

Bon Appétit!

The 100 Year Heritage Turkey

Chef Westermann spent time with Frank on the Good Shepherd Ranch, getting to know his birds, learning about their environment and how they are raised- from the time they first hatch. It is the will of Le Coq Rico to pay tribute to heritage birds and the farmers who raise them responsibly by encouraging the natural behaviors that contribute to their health & well being.

This Thanksgiving Chef Westermann is proud to share the Frank Reese Heritage Turkey. Frank Reese is a fourth generation Farmer. He owns and operates Good Shepherd Poultry Ranch in Lindsborg, Kansas- the first turkey farm to be certified by the Animal Welfare Institute. Frank is a founding member of the All American Turkey Growers Association and a lifetime member of the National Poultry Association. 

Autumn Dishes

New Dishes on the Menu Friday September 30th, 2016

Seared Duck Foie, row & roasted Honey Crisp Apple, Cherry Vinegar Reduction & almonds

Seared Duck Foie, row & roasted Honey Crisp Apple, Cherry Vinegar Reduction & almonds

Stuffed Brune Landaise Chicken, Liver, Pork, Bread & Herbs, sautéed Pumpkins & Spinach (for two) 

Stuffed Brune Landaise Chicken, Liver, Pork, Bread & Herbs, sautéed Pumpkins & Spinach (for two) 

Monday Plat Du Jour
Corn Chowder, Chicken Croquettes

Rohan Farm Duck, Almond & Oriental Spiced Crust, Caramelized Red Onions in Cherry Vinegar & Celery Purée

Rohan Farm Duck, Almond & Oriental Spiced Crust, Caramelized Red Onions in Cherry Vinegar & Celery Purée

Steamed Leek Benedict

Steamed Leek Benedict

Chicken Liver Persillé

Chicken Liver Persillé

Sweet Cake, Italian Meringue Banana Ice Cream & Exotic Fruits, Rhum Flambé

Sweet Cake, Italian Meringue Banana Ice Cream & Exotic Fruits, Rhum Flambé

Mousse Glaceée à l'orange with orange salad

Mousse Glaceée à l'orange with orange salad

Ice Cream & Sorbet

Ice Cream & Sorbet

Recipe for Left-Over Poultry: An Appetizer

We really like to create and share recipes that save our left-over chicken. Here is an in-house favorite to follow when you have chicken left from a meal at Le Coq Rico or from a home cooked bird. The recipe makes a tasty spread that goes great on crispy baguette.


Poultry, Tuna, & Tomato Tartare


Dish Ingredients
 1 large flavorful tomato
8oz left-over chicken meat
2 soup spoonfuls mayonnaise (home-made or store bought)
1 soup spoonful of canned tunafish
grilled/toasted baguette with fine virgin olive oil drizzle
A circular mold/ steel round form

Circle Garnish
1 tiny gherkin pickle
1 teaspoon of parsley
1 teaspoon of shallots

drizzle of olive oil & vinegar
salt, pepper and green garnish to taste
Peel the tomato. Separate the skin from the tomato and dice the flesh. Add a drop of olive oil and a pinch of salt. Put to the side. 
Mix the tuna fish with the mayonnaise, then add in the chicken, the parsley, and a lemon squeeze if you please.
Finely chop the Gherkin pickle, the shallots, and the parsley. Mix together with olive oil, vinegar and a pinch of salt. 
Place the steel round at the center of your serving plate. Fill first with the poultry mix, then top with the diced tomato. Carefully remove the steel round and add the garnish of your choice to the top. 
Carefully circle the Tartare with the pickle/ shallot mix for taste and presentation. 
Serve with toasted Baguette or bread of your choice!