Le Coucou Menu (Update 2025)
Welcome to Le Coucou, a refined French dining experience nestled in the heart of New York City. Celebrated for its blend of classic French cuisine and modern flair, the menu offers an array of exquisitely crafted dishes that spark joy and intrigue. Start with the remarkable Asperges et thon, where tender asparagus pairs brilliantly with rich bigeye tuna, creating a delightful harmony of textures and flavors. For mains, indulge in the Canard et cerises: perfectly roasted duck melded with sweet cherries and savory foie gras—a dish both elegant and hearty.
Dessert is a must; the show-stopping Marjolaine enchants with layers of flavor and texture. The ambiance echoes the allure of a Parisian haven, complete with candlelit intimacy and impeccable service, making each visit memorable. Reservations are recommended, as this gem draws food lovers seeking an unforgettable culinary journey.
Hors D'oeuvres
Huitres tièdes, beurre aux algues
warmed oysters, seaweed butter
Asperges et thon, vinaigre fumé
asparagus, bigeye tuna, smoked wood vinegar
Poireaux
leeks, hazelnuts
Salade de tomates et mangetout rafraîchis aux fraises
tomatoes and peas refreshed with strawberries, pistachios
Terrine de veau
veal terrine, pickled milkweed
Tripe, souvenirs oubliés de lyon
wagyu tripe, green tomatoes, olives
Oeuf norvégien
egg, salmon, artichoke
Saint Jacques et truffe noire en contre saison
summer scallop, black truffle from their winter, squash, basil
Langue de veau au caviar américain*
veal tongue, golden ossetra caviar, crème fraîche
Salade de homard, sauce lauris
lobster tail, basil, tomato, sauce lauris
Quenelle de brochet, sauce américaine
pike quenelle, lobster sauce
Fleurs de courgettes farcies
lobster stuffed squash blossoms, yogurt, mint, dill, cucumber
Caille frite "bourse et la vie"
fried quail, herb butter, lemon confiture
Crépinette de volaille aux foie gras et fruits d'été
chicken and foie gras, warm summer fruit
Gourmandises
Poissons Et Viandes
Halibut, beurre blanc
daikon prepared as choucroute
Bourride
black bass and shellfish fumet, aioli
Sole Véronique
dover sole, white wine, lemon, herbs, grapes
Tout le lapin
all of the rabbit
Canard et cerises
duck, cherries, foie gras, black olives
Côte d'agneau de colorado, aubergines, tomates farcies
lamb rack, eggplants, tomatoes stuffed with "choulder and chard"
Filet de bœuf, jus à la moelle, queue dans la boulangère
prime filet, bone marrow jus, oxtail potatoes