Le Coucou, New York City, 5/21/17

exterior
exterior

Le  Coucou is a large place spread over several rooms, with one of those having the open kitchen.  It has been open for just under one year.  It has a pretty dressy feel with nice linens and lots of candlelight, however the small tables are fairly close together and there is a slight level of noise to contend with.  There is a combination of seating arrangements with some tables and chairs and also some bench seating along partitions.  There was no background music.  Service was nice but not overly friendly.  Reservations are a must and they do turn the tables.  All the food was rich with tasty sauces, but do go hungry as it is heavy food.  

IMG_9301
neon sign
interior
interior
bar area
bar area
interior
interior
overhead lights
overhead lights
menu
menu
Frankie was amazed at the candle wax
Frankie was amazed at the candle wax
table set up
table set up

 

Bread was a nice chewy dark variety served with salted Vermont butter and a Mangalica lard – that actually tasted strongly of pork.

bread
Bread
butter and
Salted Vermont butter and Mangalica lard
wine
wine front
wine back
wine back

 

We split an order of Poireaux or cooked leeks topped with toasted hazelnuts.  The leeks were absolutely tender and dressed with a tasty vinaigrette.  The nuts added a needed crunch and nice flavor.  A good dish and not too heavy.

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Poireaux: leeks and hazelnuts
kitchen
kitchen

 

The Crepinette de volaille aux foie gras et fruits was ground chicken mixed with chunks of foie gras and garnished with roasted pineapple.  On top were some dill and chives, which were a bit strong but easily moved to the side.  It was really delicious, moist and had a tasty sauce.

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Crépinette de volaille aux foie gras et fruits: chicken and foie gras, roasted pineapple
Frankie found a flower
Frankie found a flower

 

The Ris de veau or sweetbreads were served from a saucepan tableside to a warmed bowl with the remainder left in the pan for you to eat or share.  The sauce was totally rich, thick, and dotted with crunchy bits from pan drippings.  The sweetbreads were sauced with maitake mushrooms which were barely cooked and lovely. The sweetbreads were cooked perfectly and seasoned with tarragon which I expected would be a stronger flavor than it was.  It was really good and worth saying again, also extremely rich.

serving sweetbreads
serving up sweetbreads
sweetbreads
Ris de veau a l’estragon: sweetbreads, cream, tarragon, maitake mushrooms
closer
closer

 

The Canard was served as 3 pieces of rare duck breast paired with a piece of seared foie gras.  They were adorned by kumquats, almonds and olives.  It was all really good.  The duck was tender and not at all livery and the foie gras made a perfect accompaniment for it.

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Canard et fruits: duck breast, foie gras, almonds, kumquats and olives
hall to the bathrooms
hall to the bathrooms
Frankie watched the candle get shorter
Frankie watched the candle get shorter

 

The Filet de boeuf was 2 medallions of beef cooked a perfect rare served with a heavily rendered sauce of bone marrow, a few sprigs of watercress, some onion and topped with additional marrow and alongside a dish of shredded slow cooked oxtail meat with potatoes and sautéed onions. The filet was nice but the oxtail was the star here – so tasty.

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Filet de boeuf, jus a la moelle, queue dans la boulangére: prime filet, bone marrow jus, oxtail potatoes
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oxtail potatoes
inside
inside
Frankie hopped on the tray
Frankie hopped on the tray

 

We were stuffed so I got a photo of the dessert menu but we settled for the final treats given to all – chocolate/raspberry sheets, apricot jellies and butter cookies with ginger.  The Cookies were outstanding!

dessert menu
dessert menu
extra treats
extra treats
Frankie checked out the treats
Frankie checked out the treats

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