Le Coucou

Pike Mousse Quenelles

Ethereal fish mousse dumplings in luxurious lobster sauce -- the dish that defines Le Coucou

Whole Roasted Chicken for Two

A showstopping tableside presentation of perfectly bronzed bird with rich pan jus — one of the most talked-about dishes in the restaurant's history.

Grenouilles à la Poulette

Frog legs in a delicate cream and herb sauce — a classic French preparation executed with uncommon elegance and depth.

Sauteed Sweetbreads

Perfectly golden sweetbreads with cream and tarragon -- classical French cooking at its best

Soufflé

A properly risen, cloud-like soufflé that showcases the kitchen's classical pastry discipline — order it at the start of the meal as it requires advance notice.

Steak Tartare

Impeccably prepared raw beef with classic accompaniments -- a French bistro essential done right

Foie Gras

Silky, luxuriously prepared foie gras with carefully chosen accompaniments that balance richness without overwhelming the palate.

Lamb with Braised Neck

Tender lamb with braised neck and roasted young carrots -- deeply satisfying main course

Whole Fish

Seasonal whole fish preparations are a kitchen strength — expertly cooked with classic French saucing that lets the quality of the ingredient speak.

Tarte Tatin

A deeply caramelized upside-down apple tart with buttery pastry — a French classic rendered faithfully and served with crème fraîche.

Chartreuse Creme Brulee

Classic creme brulee spiked with Chartreuse liqueur -- the best version in the city

Prix Fixe Lunch

Two-course lunch for $48 -- one of the best fine-dining values in Manhattan