Chef Daniel Rose brings refined French cuisine to New York with Le Coucou, a collaboration with restaurateur Stephen Starr. Set in an elegant Roman and Williams-designed space, the restaurant blends classic European ambiance with modern touches. Rose reimagines traditional French dishes with freshness and charm, bridging Parisian culinary heritage and New York’s dining scene, and proving that authentic French fine dining can flourish anywhere.
At Le Coucou, enjoy dishes that blend classic French techniques with fresh, seasonal ingredients. Key offerings include Tartare de bœuf, Quenelle de brochet, and Tout le lapin, reflecting Rose’s passion for comfort and innovation.
2 Courses – $79 | 3 Courses – $125 | A Very Coucou Lunch – $150. Priced per person, does not include tax or gratuity. The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
"triple" consommé with gewürztraminer, sauerkraut dumplings
leeks, hazelnuts
yellowfin tuna, espelette oil
hand chopped prime filet, traditional condiments, caviar
+$68
lettuces, cucumber, herbs, 5-year parmesan, chardonnay vinaigrette
lobster, organic avocado, French cocktail sauce
+$19
glazed eggplant, sauce tonnato
black bass and shellfish, golden curry consommé
pike mousse, lobster sauce or beurre blanc | add caviar $60
Maine lobster, green peppercorns, cognac and cream, pommes dauphine
+$29
sweetbreads, lobster, mushroom, vermouth cream with tomato, pâte feuilleté
chicken and foie gras, last year's pear, pommes purée
half heritage chicken, lemon and thyme
roasted duckling, endives braised with orange
+$22
prime flat iron, jus with white wine and herbs
prime filet, sarawak green peppercorn sauce
+$23
A Very Coucou Dinner – $220 | Wine Accompaniment – $145 or $345 | Non-Alcoholic Pairing – $115 |
Priced per person, does not include tax or gratuity.
Let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
leeks, hazelnuts
yellowfin tuna, espelette oil
buckwheat fried quail, maître d’hôtel butter, lemon jam
hand chopped prime filet, traditional condiments, caviar
chilled lobster, celery root salad, horseradish
glazed eggplant, sauce tonnato
pike mousse, lobster sauce
chicken and foie gras crépinettes, porcini mushroom jus, jamón
veal sweetbreads, cream, tarragon, maitake mushrooms
grilled foie gras, cider vinegar, sunchokes, buckwheat
black bass and shellfish, golden curry consommé
fermented daikon
+$60 caviar
dover sole, golden butter, spinach, with or without oysters
Maine lobster, sauce au poivre, pommes dauphine
all of the rabbit
roasted duckling, endives braised with orange
veal chop, champagne cream with chervil, jambon ibérique
prime filet, marrow bone, pommes purée, sauce chateaubriand
4 Courses $240
Available for parties of 7 – 10 | Let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
leeks, hazelnuts
yellowfin tuna, espelette oil
hand chopped prime filet, traditional condiments, caviar
glazed eggplant, sauce tonnato
pike mousse, lobster sauce
chicken and foie gras crépinettes, porcini mushroom jus, jamón
veal sweetbreads, cream, tarragon, maitake mushrooms
grilled foie gras, cider vinegar, sunchokes, buckwheat
dover sole, golden butter, spinach
Maine lobster, sauce au poivre, pommes dauphine
roasted duckling, endives braised with orange
veal chop, champagne cream with chervil, jambon ibérique
prime filet, marrow bone, pommes purée, sauce chateaubriand
anjou pears, yogurt sorbet
hazelnut dacquoise and cream, chocolate ganache
vanilla ice cream, amaro
lemon sorbet, ginger eau-de-vie
passion mango sorbet, coconut cream, meringue
candied almonds, grand marnier
dark rums, vanilla cream, fresh pineapple
hazelnut dacquoise and cream, chocolate ganache
vanilla ice cream, amaro
comté, brillat-savarin, fourme d’ambert
WINES BY THE GLASS
vin jaune, cognac, vermouth, bitters
gin, ruby port, lemon, cinnamon
calvados, scotch, vermouth rouge
martinique rhum agricole, armagnac, coffee, banana, cinnamon
cognac, whiskey, china-china, ginger, honey, lemon, genmaicha tea, milk-clarified
crémant de bourgogne, vodka, lemon, quatre épices
chartreuse verte, falernum, pineapple, lime, mint
mezcal, vermouth rouge, chartreuse verte, maraschino, rhum shrub d’orange
calvados, orgeat (almond), lime, curacao
lemon, quatre epices, non-alcoholic sparkling wine
local white bitter, lemon oil
the pathfinder non-alcoholic amer, lime, cinnamon
Von Trapp Brewery, Stowe, Vermont
Brasserie de Rochefort, Rochefort, Belgium
Maine Beer Company, Freeport, Maine (500 ml)
Plan Bee Farm Brewery, Poughkeepsie, New York
Brouwerij Cantillon, Brussels, Belgium ($750 ml)
Brouwerij Cantillon, Brussels, Belgium (750 ml)
Normandy, France (330 ml)
Normandy, France
Copenhagen, Denmark
Athletic Brewing Co., Milford, Connecticut
chenin blanc
chardonnay
pinot noir
pinot meunier
chardonnay - pinot noir - pinot meunier
sauvignon blanc
chardonnay
melon de bourgogne
pinot gris
chardonnay
grenache blanc - roussanne - bourboulenc - clairette
mourvèdre - cinsault, grenache
cabernet franc
pinot noir
syrah
gamay
grenache blend
cabernet sauvignon blend
Groups of 7-10 require a prix fixe menu. Lunch is available for parties of 11 or more. Dinner is only available as a buyout. For event inquiries, please fill out the form below.