The simple roasted chicken is elevated to new heights at Le Coq Rico. But expect to pay heavily for the experience.
While other restaurants add chicken to accompany other items on the menu, Le Coq Rico adds other menu items to complement the chicken. This is the epitome of take a concept, a Roasted Chicken, and do it perfectly again and again.
The dining room at Le Coq Rico is airy, relaxed and filled with reminders of the purpose of the restaurant, there are feather murals adorning the walls and each canister light on the ceiling is adorned with a descending single feather. The two-sided menu devotes an entire side to the variety of chickens available, each poached and roasted. The server is trained to offer a detailed description of each, guide you through the ordering process and instruct the table on the quantity that would satisfy.
We ordered two appetizers to share and two different chickens.
The Leek Vinaigrette with Hollandaise was divine. We were told that it won a cooking competition in Ireland and we were sold. The first surprise was the presentation. I originally envisioned horizontal logs with Hollandaise atop. But, it was served with the leeks vertically aligned in the center of the plate with the sauce. The leeks were perfection and the Hollandaise was a great accompaniment.
Terrine en Croûte of Duck Foie Gras was excellent as well. It was a decent slice, served with a jam. While this was a delicious rendition, the value for this option was a little expensive.
The Plymouth Chicken ($82) (above) is raised by Marlin Moyer from New Holland in Lancaster, PA. A whole chicken was served in a Staub cast iron pan, cut into eight pieces, plus the breast bone and spine. We chose to include the morel sauce and the coq au vin sauce in addition to the chicken jus that is included. This might have been the best chicken I have ever eaten. The flavors and texture were mild and soft, respectively, the skin was crispy without being burnt and the moistness of the entire chicken was heavenly. I highly recommend this one. All of the sauces were perfect, each different. If there are any morels left in the cruet, make sure someone eats them.
We also order a Stuffed Brune Landaise ($72). This was very different from the Plymouth. It was definitely more gamey and with the addition of the stuffing created a totally different experience. It was a much richer, denser dish. If it was not sitting next to its perfect partner, I would have enjoyed it much more. It suffered a bit from sitting aside the Plymouth.
Fries – All I can say is order them. The are absolutely perfect, maybe the best anywhere. Quarter-inch in size and long, the were flash fried to create a thin crispy exterior and a fluffy interior. Above perfection.
Overall, it was a perfect meal at Le Coq Rico. The food was fantastic, the room relaxing and the service spot on.