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      "description": "A whole bird arrives as the centre of the table at Le Coq & Fils. The restaurant treats poultry with the attention more often given to a steakhouse’s cuts, using different breeds and kinds of bird to create a menu with real choices within a single theme. On rue Lepic, close to the upper Montmartre streets, it offers a substantial meal with a much clearer identity than a generic neighbourhood brasserie.\n\nAntoine Westermann’s method begins before roasting. The birds are slowly poached in broth, then finished on the spit, bringing together moist meat, browned skin and a concentrated cooking jus. Named breeds and the farms behind them are central to the menu. A Coucou de Rennes, Gascon rooster or guinea fowl represents a different table decision, with the size of the bird and the number sharing as relevant as the headline price.\n\nWhole birds are not the only way to order. Individual portions make the kitchen accessible to a smaller appetite or a table whose members want different dishes. The current menu includes quarter chicken alongside other poultry preparations. Starters extend the theme through liver terrine, confit gizzards and offal-filled empanadas, while vegetable-led plates offer a different opening to the meal.\n\nThe accompaniments deserve their own place in the order. House fries, macaroni gratin, potato purée and seasonal vegetables make it possible to build the meal around the bird rather than choose a fixed sequence of courses. Poultry broth is used in some preparations, including the purée, so a vegetable side is not automatically suitable for a vegetarian guest. Confit garlic and jus complete the shared roast without requiring an elaborate presentation at every stage.\n\nThe room is compact and contemporary, with pale stone walls, dark seating and a view towards the kitchen in part of the restaurant. It suits a planned lunch after the nearby museum or an evening devoted to food. Desserts continue the cooking-led approach, from vanilla île flottante to seasonal fruit with caramelised brioche. The result is a Montmartre restaurant worth choosing for the meal itself, with the hill’s landmarks providing the walk before or after it.",
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      "priceText": "Estimated €55–95 per person for a meal, before extra drinks. Current quarter chicken €28; selected whole birds €125–165 per bird to share, with sides extra. Menus may change.",
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          "description": "Le Coq & Fils in Paris. Antoine Westermann’s poultry restaurant on rue Lepic, with slow-poached, spit-roasted birds and plates to share. Explore highlights,…",
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          "description": "A whole bird arrives as the centre of the table at Le Coq & Fils. The restaurant treats poultry with the attention more often given to a steakhouse’s cuts, using different breeds and kinds of bird to create a menu with real choices within a single theme. On rue Lepic, close to the upper Montmartre streets, it offers a substantial meal with a much clearer identity than a generic neighbourhood brasserie.\n\nAntoine Westermann’s method begins before roasting. The birds are slowly poached in broth, then finished on the spit, bringing together moist meat, browned skin and a concentrated cooking jus. Named breeds and the farms behind them are central to the menu. A Coucou de Rennes, Gascon rooster or guinea fowl represents a different table decision, with the size of the bird and the number sharing as relevant as the headline price.\n\nWhole birds are not the only way to order. Individual portions make the kitchen accessible to a smaller appetite or a table whose members want different dishes. The current menu includes quarter chicken alongside other poultry preparations. Starters extend the theme through liver terrine, confit gizzards and offal-filled empanadas, while vegetable-led plates offer a different opening to the meal.\n\nThe accompaniments deserve their own place in the order. House fries, macaroni gratin, potato purée and seasonal vegetables make it possible to build the meal around the bird rather than choose a fixed sequence of courses. Poultry broth is used in some preparations, including the purée, so a vegetable side is not automatically suitable for a vegetarian guest. Confit garlic and jus complete the shared roast without requiring an elaborate presentation at every stage.\n\nThe room is compact and contemporary, with pale stone walls, dark seating and a view towards the kitchen in part of the restaurant. It suits a planned lunch after the nearby museum or an evening devoted to food. Desserts continue the cooking-led approach, from vanilla île flottante to seasonal fruit with caramelised brioche. The result is a Montmartre restaurant worth choosing for the meal itself, with the hill’s landmarks providing the walk before or after it.",
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                "text": "No. A whole-bird price is for the bird to share, usually between two or more diners depending on the bird. Sides and drinks add to the bill; individual portions are also offered."
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                "text": "Not automatically. The potato purée uses poultry broth, and other preparations may contain animal ingredients. Discuss the whole order with the restaurant before relying on vegetarian choices."
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  "editorialMarkdown": "[View next **Bouillon Pigalle**](<https://above.guide/paris/things-to-do/bouillon-pigalle>)\n\n## Le Coq & Fils\n\nAntoine Westermann’s poultry restaurant on rue Lepic, with slow-poached, spit-roasted birds and plates to share.\n\n[Plan this experience](<https://lecoq-fils.com/reservations/>)\n\n[Explore the story](<https://above.guide/paris/things-to-do/le-coq-et-fils#experience-story>)\n\nCost **Estimated per person**\n\nTime to allow **Allow 90 minutes–2 hours**\n\nPlace **Montmartre, Paris**\n\n01 / The experience\n\n### The bird is the main event.\n\n    $$$  EUR estimates per person: $ up to €35 · $$ up to €80 · $$$ up to €150 · $$$$ above €150. Meal supplements and extra drinks increase the total.   French poultry & rotisserie\n\nA whole bird arrives as the centre of the table at Le Coq & Fils. The restaurant treats poultry with the attention more often given to a steakhouse’s cuts, using different breeds and kinds of bird to create a menu with real choices within a single theme. On rue Lepic, close to the upper  [Montmartre](<https://above.guide/paris/things-to-do/montmartre>)  streets, it offers a substantial meal with a much clearer identity than a generic neighbourhood brasserie.\n\n#### Broth-poached, spit-roasted poultry\n\nAntoine Westermann’s method begins before roasting. The birds are slowly poached in broth, then finished on the spit, bringing together moist meat, browned skin and a concentrated cooking jus. Named breeds and the farms behind them are central to the menu. A Coucou de Rennes, Gascon rooster or guinea fowl represents a different table decision, with the size of the bird and the number sharing as relevant as the headline price.\n\nWhole birds are not the only way to order. Individual portions make the kitchen accessible to a smaller appetite or a table whose members want different dishes. The current menu includes quarter chicken alongside other poultry preparations. Starters extend the theme through liver terrine, confit gizzards and offal-filled empanadas, while vegetable-led plates offer a different opening to the meal.\n\n#### Side dishes and the Rue Lepic dining room\n\nThe accompaniments deserve their own place in the order. House fries, macaroni gratin, potato purée and seasonal vegetables make it possible to build the meal around the bird rather than choose a fixed sequence of courses. Poultry broth is used in some preparations, including the purée, so a vegetable side is not automatically suitable for a vegetarian guest. Confit garlic and jus complete the shared roast without requiring an elaborate presentation at every stage.\n\nThe room is compact and contemporary, with pale stone walls, dark seating and a view towards the kitchen in part of the restaurant. It suits a planned lunch after the nearby museum or an evening devoted to food. Desserts continue the cooking-led approach, from vanilla île flottante to seasonal fruit with caramelised brioche. The result is a  [Montmartre](<https://above.guide/paris/things-to-do/montmartre>)  restaurant worth choosing for the meal itself, with the hill’s landmarks providing the walk before or after it.\n\n![Le Coq & Fils, Paris](<https://above.guide/paris/_guide/images/tennis/roland-garros-tennis/generated-montmartre-completion-v1/le-coq-et-fils-stone-walls-and-dining-room-v1.webp>)\n\nRestaurants **Le Coq & Fils** Paris\n\nIn pictures\n\n### The full gallery.\n\n02 / The essentials\n\n### Le Coq & Fils: visit essentials\n\n1. 01\n\n   Montmartre\n2. 02\n\n   Allow 90 minutes–2 hours\n3. 03\n\n   Kitchen currently daily 12:00–14:30 and 18:30–22:00. A later venue closing time does not extend the kitchen service.\n\n04 / Before you go\n\n### Plan your visit\n\nAntoine Westermann’s poultry restaurant on rue Lepic, with slow-poached, spit-roasted birds and plates to share.\n\n#### Menu & spending\n\nEstimated €55–95 per person for a meal, before extra drinks. Current quarter chicken €28; selected whole birds €125–165 per bird to share, with sides extra. Menus may change.\n\nDrinks, supplements and surcharges extra. Confirm menu prices before booking.\n\n[Check the menu](<https://lecoq-fils.com/a-la-carte/>)\n\n#### Choose your visit\n\nKitchen currently daily 12:00–14:30 and 18:30–22:00. A later venue closing time does not extend the kitchen service.\n\nConfirm opening and service times for your visit.\n\n#### Arrival & access\n\nArrival at 98 rue Lepic, in upper Montmartre. Lamarck–Caulaincourt (Métro 12) and Abbesses (Métro 12) are possible approaches, each with a hill walk. Leave time for the winding streets rather than treating the address as level from the station.\n\n98 rue Lepic, 75018 Paris\n\nSome vegetable accompaniments use poultry broth. Discuss vegetarian requirements, allergies and access needs with the restaurant before reserving. The route along rue Lepic is hilly.\n\n[Get directions](<https://www.google.com/maps/dir/?api=1&destination=48.887229,2.33708>)\n\n#### Order or reserve\n\nReserve lunch or dinner through the restaurant’s reservation page or by phone. Whole-bird prices cover the bird to share, not each diner; portion dishes are available separately. No table availability is guaranteed.\n\n[Restaurant reservations & contact](<https://lecoq-fils.com/reservations/>)\n\n05 / Where it is\n\n### Find it\nand what’s nearby.\n\nExplore around Le Coq & Fils\n\n The map will load when you reach it.\n\nContinue exploring\n\n### More of Paris, around your visit.\n\n#### Continue your Paris day\n\n- [Montmartre](<https://above.guide/paris/things-to-do/montmartre>)\n- [Musée de Montmartre](<https://above.guide/paris/things-to-do/musee-de-montmartre>)\n- [Place du Tertre](<https://above.guide/paris/things-to-do/place-du-tertre>)\n- [All Paris sights and neighbourhoods](<https://above.guide/paris/things-to-do>)\n- [Paris cafés, restaurants and food stops](<https://above.guide/paris/food-and-drink>)\n\n#### Plan your Paris visit\n\n- [Paris city guide](<https://above.guide/paris>)\n- [Choose a Paris city day](<https://above.guide/paris/city-days>)\n- [Find a Paris hotel](<https://above.guide/paris/where-to-stay>)\n- [Plan Métro and walking journeys](<https://above.guide/paris/getting-there>)\n- [Build your saved itinerary](<https://above.guide/paris/my-itinerary>)\n\n06 / Good to know\n\n### Le Coq & Fils: frequently asked questions\n\n01 Are whole-bird prices at Le Coq & Fils per person?\n\nNo. A whole-bird price is for the bird to share, usually between two or more diners depending on the bird. Sides and drinks add to the bill; individual portions are also offered.\n\n02 How is the poultry cooked at Le Coq & Fils?\n\nThe birds are slowly poached in broth before being spit-roasted. The menu distinguishes breeds and suppliers, with the available birds and prices changing.\n\n03 Are vegetable sides at Le Coq & Fils vegetarian?\n\nNot automatically. The potato purée uses poultry broth, and other preparations may contain animal ingredients. Discuss the whole order with the restaurant before relying on vegetarian choices.\n\nContinue exploring\n\n### Make Paris\nyour own.\n\n[Visit the official site](<https://lecoq-fils.com/>)[← All things to do](<https://above.guide/paris/things-to-do>)\n\nOpening hours, prices and access change. Confirm details on the official site before visiting."
}