After Paris, A Chef Takes On New York At Le Coucou

[tw-divider]The Scoop[/tw-divider]

• Daniel Rose brings refined French food, honed at his two restaurants in Paris, to Manhattan with sleek dishes like Saint Jacques et truffe noire en contre saison (summer scallop, black winter truffles, peas, and basil) and petit pageot (lobster-stuffed sea bream, yogurt, mint, dill, and cucumber)
• If you’re feeling extra French, go all in with tout le lapin, “all of the rabbit”
• Don’t miss the breakfast menu, which is full of classic French pastries like pain au chocolat, kouign amann (a caramelized sugar croissant, pronounced “kween ah-mon”), and gougère (a savory pastry made from cheesy dough)

[tw-divider]The Chef[/tw-divider]