Le Coucou

"Vol-au-vent Coucou aux ris de veau et au homard"

@perdechat

"Duck, hazelnut dessert. Unbelievable "

@ptrammell3

"MIAAM ++. Très cher. Très bon restaurant "

@flaviemagnan

"Sooo expensive Me and ru walked in on. Saturday night and got a table. Fried monkfish, so good Venison - BEST THINGN WEVE EATEN Filet with bone marrow - rlly good Pavlova with apple - very good Compliments bread and dessert (Madeline’s passion fruits jelly and choco raspberry bars ask good)"

@sophielewis763

"Parisian chef Daniel rose Stunning interior Cocktails made table side "

@lisaimus

"Amazing food! Foie gras is a must. So is the lobster puff pastry. Michelin star"

@anacatytg1

"Cool Vibe, Great contemporary french dishes"

@gianfrancobvl

"Everything we ordered was good - oysters, tuna, Dover sole and steak. Vodka elderflower drink was bad "

@coralchan

"Recommended by Cockroach CPO"

@virginieusa

"THE best French place in the city- by Roman and williams"

@jeffreydungan

""Take one part Chef Daniel Rose, France’s favorite American expat, and add Philadelphia-based power restaurateur Stephen Starr, and you have Le Coucou, with its white-hot scene that’s equal parts classic and cool. Patrons linger late into the night amid plush velvet chairs and custom chandeliers, enjoying exceptional service and a view of the bustling open kitchen. This menu is unapologetically French, though Rose infuses his classics with a strong dose of personality, making powerful traditional dishes that may have fallen by the wayside relevant again. For instance, a selection of “gourmandises” (or more indulgent delicacies) showcases such exemplary classics as pike quenelles or sautéed sweetbreads. The latter achieves prominent flavor when paired with tomato crème, and may be tailed by beef cheek and foie gras terrine in a pitch-perfect sherry vinaigrette. In closing, a venerated rabbit dish is exceptional under the chef’s lead, presented as three acts: gently braised legs in a clear consommé with an array of vegetables; stuffed saddle drizzled with a rustic pan sauce; and the rest matched with delicious mustard-enrobed onions. ONE STAR." Daniel Rose conjures up excellent French cuisine in a sumptuous and convivial space."

@matthewes

""Take one part Chef Daniel Rose, France’s favorite American expat, and add Philadelphia-based power restaurateur Stephen Starr, and you have Le Coucou, with its white-hot scene that’s equal parts classic and cool. Patrons linger late into the night amid plush velvet chairs and custom chandeliers, enjoying exceptional service and a view of the bustling open kitchen. This menu is unapologetically French, though Rose infuses his classics with a strong dose of personality, making powerful traditional dishes that may have fallen by the wayside relevant again. For instance, a selection of “gourmandises” (or more indulgent delicacies) showcases such exemplary classics as pike quenelles or sautéed sweetbreads. The latter achieves prominent flavor when paired with tomato crème, and may be tailed by beef cheek and foie gras terrine in a pitch-perfect sherry vinaigrette. In closing, a venerated rabbit dish is exceptional under the chef’s lead, presented as three acts: gently braised legs in a clear consommé with an array of vegetables; stuffed saddle drizzled with a rustic pan sauce; and the rest matched with delicious mustard-enrobed onions. ONE STAR." Daniel Rose conjures up excellent French cuisine in a sumptuous and convivial space."

@matthewes

"https://www.nytimes.com/interactive/2023/dining/best-nyc-restaurants.html #58 Sweetbreada"

@michaelwsherman

"$$$ Michelin star french food"

@johnathan.guo

"French fare with a gorgeous atmosphere, oui oui! Beyond having one of the most beautiful bars in NYC, Le Coucou honors European gastronomy by bringing a piece of Paris to NYC. Coming from internationally acclaimed Chef Daniel Rose, savor everything on the menu from the Foie gras poché au Sauternes to the Canette a l’Orange. Find out more on their website. "

@stephan3

"This is a place to feel disruptive experience of eating traditional French cooking in a splendid setting in the heart of Manhanttan"

@mabelquirogagzz

"Went here for Andrew’s bday one year and it was so fun and so delicious! "

@lymps_p

"Super vibey, great service and phenomenal food. Smaller amount of food but I’m not mad about it"

@ajdelcristo

"– If you are celebrating a special occasion, or want a fancy night out Le Coucou was one of my most favorite dinner’s I can remember to date. Clayton and I celebrated our anniversary with his brother and sister-in-law there and we all had the most wonderful meal, fantastic service, and fabulous wine. It’s a fancy french restaurant– with white tablecloths, candles, all the works but the wait staff talks to you like a normal human and makes you feel welcome and comfortable! I love this restaurant! Reservations are hard to come by, so book in advance!"

@jessicaingle

"Michelin star restaurant , filmed at [inventing Ana] French"

@chein.2425

"Great for lunch! Beautiful spot "

@miriammadrigal

"Recommandé 300 raisons d'aimer NY p.64 -Quenelle de brochet"

@laura.pregent

"Eric has eaten here for lunch"

@thomrich5

"Very expensive but food is top notch "

@marielf

"Cadeau d’anniversaire de Ryadh 2019 avec Max&Julia, Rebecca&Mark, Anne et Ryadh. Trop bon ! Avons mangé du homard. Desserts à tomber !"

@dedette

"French fine dining and supposedly with top notch wine list."

@rebeccameyer23

"Expect to experience chef’s personal vision of classic French cuisine in the most charming of settings designed by Roman and Williams."

@emiceli

"Stephen Starr and Daniel Rose sophisticates French affair just got one star"

@gyllenspetz

"Daniel Rose NY restaurant $$$$ but excellent food "

@kimvenus

"1 Michelin star 2024 Le Coucou has a white-hot scene that’s equal parts classic and cool. Patrons linger late into the night enjoying exceptional service and a view of the bustling open kitchen.The menu is unapologetically French, though Chef Daniel Rose infuses his classics with a strong dose of personality. A selection of “gourmandises” showcases such exemplary classics as pike quenelles or sautéed sweetbreads, which achieve prominent flavor when paired with tomato crème. This may be tailed by beef cheek and foie gras terrine in a pitch-perfect sherry vinaigrette. A venerated rabbit dish is presented as three acts: gently braised legs in a clear consommé with vegetables; stuffed saddle with a rustic pan sauce; and the rest matched with delicious mustard-enrobed onions."

@nchavotier