Menu to Taste

Le Coucou

Classic French · New York · Michelin One Star · Chef Daniel Rose

Awarded one Michelin star, chef Daniel Rose and executive chef Chris Emery serve classic French cuisine in New York. Located inside Soho's 11 Howard hotel, the restaurant features an open kitchen and tall chandeliers. Signature dishes include pike mousse quenelles with lobster sauce.

138 Lafayette St, New York, NY 10013, New York

  • One Michelin Star

Menu

Cocktails

  • Banane du brésil (26) — Martinique, Jamaica, and Guyana rhums, banana liqueur, chartreuse jaune, lime, lemon ginger tea, milk-clarified
  • Éclat de bourgogne (23) — Crémant de Bourgogne, vodka, lemon, quatre épices
  • Sous le verger (24) — Calvados, scotch, vermouth rouge
  • L'amante perdue (28) — Pear eau de vie, chartreuse jaune, bénédictine, vermouth sec
  • Pear Sparkler (15) — Pear cider, lemon, bitter. Refreshing French-inspired cocktail.
  • Chartreuse Ratafia (18) — Yellow Chartreuse, cognac, cherry ratafia, lemon. Classic French liqueur cocktail.
  • Armagnac Suze (16) — White vermouth, Armagnac, Suze. French aperitif-style cocktail with bitter gentian.
  • Thyme Tonic (15) — Gin, Cynar, thyme, tonic. Herbal botanical cocktail with Italian bitter.
  • Rosé Highball (16) — Rosé, aquavit, elderflower. Light refreshing Scandinavian-French fusion.
  • Sherry Daiquiri (15) — Cream sherry, rum, Salers (French gentian bitter), lime. Spanish-French twist on classic daiquiri.

Wines

  • Drappier, Rosé (45) — Pinot Noir - Champagne, France
  • Pertois-Moriset, Les Quatre Terroirs, Blanc de Blancs (38) — Chardonnay - Champagne, France
  • Domaine Mann, Crémant d'Alsace Brut Nature (26) — Chardonnay, Pinot Noir, Pinot Auxerrois - Alsace, France

Dishes

  • Tartare de Bœuf (98) — Hand-chopped prime filet, traditional condiments, caviar. À la carte.
  • Quenelle de Brochet Sauce Américaine (35) — Pike mousse with lobster sauce - signature dish. Source: lecoucou.com/menus/dinner
  • Vol-au-vent Coucou — Sweetbreads, lobster, mushroom, vermouth cream. Prix fixe signature. Source: lecoucou.com
  • Filet de Sole Meunière (80) — Dover sole, golden butter, spinach, with or without oysters. À la carte.
  • Tout le Lapin (52) — Rabbit prepared three ways: roulade, roasted with mustard, stock-cooked. Source: lecoucou.com/menus/dinner

Tasting Menu

  • À la Carte Dinner (120) — Average spend per person

The Experience

Expect a formal atmosphere. The meal is structured around classic service. A good fit for a romantic evening.

Phone: +1 212-271-4252

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