Rare Bird Tasting

Share this experience with us
from Feb 22nd through Mar 4th


Swedish Duck

Pasture raised by Laura DeMaria at
Hemlock Hill Farm | Hudson Valley

Swedish ducks were imported into North America in 1884
and included in the American Standard of Perfection in 1904. 

Exceptionally hardy and difficult for predators to see,
the Swedish is a medium sized bird that produces superior meat.

The plumage of both the duck and drake is a uniform bluish slate with a white bib. 

The Blue Swedish prefers to forage in orchards or paddocks, and grass and natural foods assist in the development of succulent and elegant flesh.

Winemaker Rendez-vous

Hosted by Adrien Boulouque
Feb. 5th through Feb. 9th


Meet the Maker

Oskar Bynke from Hermann J. Wiemer
Feb 5th at 5pm for a happy hour wine tasting

Winemaker Pairing 45.
3 wines, 3 glasses 5oz

Dry Riesling Seneca Lake (2016)
The signature Riesling is vibrant and aromatic,
featuring the distinctive minerality that has become a Hermann J. Wiemer trademark.

Cabernet Franc Seneca Lake (2016)
Cabernet Franc is often used as a base
for a blend, but the region is proving that the grape stands well on its own as a full-bodied wine. 

Late Harvest Riesling Seneca Lake (2015)
This enticing Riesling is crafted in the traditional German Spätlese style, with moderate natural sweetness counterpoised by a bright, invigorating liveliness. In a yearly gamble against the weather, grapes for Spätlese wines are left to hang for a longer time on the vines. The outcome is a wine with an elegant yet luscious nose.

Westermann’s Alsatian Sweets

Holiday Cookies for the Family!


n Alsatian, bredala (Haut-Rhin), bredele (Bas-Rhin), bredle (Strasbourg) or more specifically wienartsbredela (same variants) are small cookies which are traditionally eaten at Christmas.

Staring in November, families begin making dozens of versions of this cookie. The recipes are kept in the family and secretly passed from one generation to the next. 

Some preparations indeed require a real, intuitive knack in order to perfect them. The recipes are traditionally kept in metal boxes and is used on all occasions during the holiday season: coffee, tea, small gift...No one fails to offer one to a visitor during the season!  

The cookies are often eaten after dessert with tea, coffee, digestive or as a snack with a big glass of milk, but some adults prefer them paired with fruit schnapps. You might see the cookies in other shapes around other holidays, such as Easter or St. Nicholas.

There are many different varieties, with recipes that range from super traditional to modern. The great classics are: cinnamon stars, "anisbredela" (with egg white and green anise), gingerbread (Lapkueche), shortbread with butter, frangipane, with almonds (Schwowebredele), hazelnuts or walnuts.

Westermann's Cinnamon Bredele

200g sugar
200g flour
1 egg
4 tbsp sugar
3 tsp cinnamon

A small cookie cutter

- In a salad bowl, using a whisk, beat the egg and sugar for about 5 minutes.
- Add melted butter and ground cinnamon.
- Carefully stir in the flour.
- Using a metal spatula, spread the dough on a buttered plate or pie pan until about 1 cm thick.
- Let settle and smooth top; cook in a hot oven at 200 ° C (or 6-7) for about 15 to 20 minutes.
- As soon removed from oven, cut into diamonds and sprinkle with additional sugar

Join Us at Le Coq Rico Bar for Halloween!

Treat Yourself to a Pump'skin Cocktail!


Pump'skin Coqtail

2 oz Kentucky straight bourbon
1/2 oz demerara syrup
1/2 oz lemon juice
Pumpkin wedge
1 egg white
Angustura bitters
1 candied pumpkin (optional)


Roast a peeled pumpkin wedge, braised with ginger, at 400 degrees F for 20 minutes.
Muddle the pumpkin in a shaker.
Combine with bourbon, demerara syrup, lemon juice and egg white. 
Dry shake. Add ice. Shake and strain into a coupe. Garnish with two drops of Angustura bitters, and one candied pumpkin,
placed over the egg white foam. Enjoy!

A very special occasion for our Brunch Menu...

Heirloom Heritage Hen Eggs

Brighten your weekend with a pastel brunchles oeufs de tes rêves! Le Coq Rico will be celebrating the high season for pasture, by debuting a selection of Heritage Eggs. Now through September 21st, our brunch menu will allow guests to taste the “egg-bow”: a rainbow of heirloom eggs from Hudson Valley heritage hens.

Always working close to the terroir, Chef Westermann will offer vitamin-packed eggs, sourced from a small family farmer in Hudson Valley. His respectful, humane way
of raising birds, allows us to share this wonderful tasting adventure with our guests. The relationships we have fostered with our providers, and the quality specifications followed, allow us to offer the most exclusive farm-to-table poultry products, directly from the source. Chef Westermann believes that these rare brown and blue pastured eggs are best enjoyed sunny-side up au naturel, or served with a touch of wildness—mushroom fricassée and angel-hair potatoes.
Both come with your choice of heritage breed:

Originating from the Dutch town of Welsum, these friendly birds are widely known for their large terracotta eggs with brown speckles.

An American bird descended from a Chilean breed of the same name which produce vividly colored blue-green eggs.

Developed in 1940 as the premier American broiler fowl, these birds lay light brown-colored eggs.

Cuckoo Maran
DThis breed of chickens originated from the South Western region of France known as Poitou-Charentes and were developed stateside in the 1920s; they produce dark-chocolate-colored eggs.


Mother's Day Recipe

Rosewater Madeleine with Rose Petal

The recipe for Madeleine cake originated in Lorraine, France where it was first called the egg cake. The dessert gained it's name and became infamy when Madeleine Paulnier baked it for a special party at Duc Stanislas Leszczynski Castle in 1755. The Madeleine is traditionally baked in a shell shaped bake plate. It is now the famous recipe of the city of Commercy-France, Madeleine Paulnier birth place. 


2 large eggs
150 g sugar
170 g bread flour
7 g baking powder
130 g butter
1 teaspoon of rose water
15 red rose petals, edible variety



The Day Before - Crystallization of rose petals

1 egg white
20 g sugar
1 brush

On a plate, spread out the rose petals in one layer and lightly brush each side of the petal with a little egg white. Then, sprinkle the petal on both sides with sugar. Allow to dry overnight in a dry and warm place (such as near a radiator).

Day of Baking

  1. Whip the eggs with 150 g sugar.
  2. Add the flour and the baking powder to the mixture, mix until smooth.
  3. Melt 65g of butter gently over low heat.
  4. Meanwhile, add 65 g of butter to the flour-egg mix. Then, add in the warm melted butter and rose water. Mix everything.
  5. Let stand for 2 hours.
  6. Use silicone or traditional madeleine molds. If using traditional molds, butter and flour the molds.
  7. Divide the batter equally for each madeline.
  8. Preheat the oven to 200 ° for 5 minutes.
  9. Bake at 400°F for 10 to 12 minutes depending on the oven.
  10. Lay the crystallized petals on the warmed madeleines and serve.

Saturday May 6th Brunch - Le Coq Rico pays tribute to an American tradition -- the Kentucky Derby !

Though most fans may not realize, France shares a special relationship with the Kentucky Derby. In 1872, Meriwether Lewis Clark, grandson of William Clark of the famed exploratory duo Lewis and Clark, traveled to Europe on holiday. There, he developed a friendship with the members of the French Jockey Club, the group who developed the Grand Prix de Paris Longchamps, a famous thoroughbred horse race in France. Upon his return to the United States, Clark was determined to create his own spectator horse racing event in the United States and founded Kentucky's premier horse racing track, the Churchill Downs--home to the Kentucky Derby! .../...


.../...To celebrate Derby day and honor the close relationship between France and the Kentucky Derby, on May 6th Le Coq Rico's brunch menu will feature a special limited-time Mint Julep cocktail, the preferred cocktail of all Derby-goers. Additionally, Chef Westermann is pleased to offer brunch guests a small shot of Burgoo, the traditional Kentucky meat stew highlighted at Churchill Downs on race day. Le Coq Rico's special version of burgoo is made only with Le Coq Rico's heritage, pasture-raised chicken sourced from local Northeastern farms, of course. Happy Derby Day!