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!

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!