Le Coucou is a restaurant partnership between Daniel Rose and restaurateur Stephen Starr. We first experienced chef Rose’s food at Spring restaurant in Paris a few years ago. The first time we dined at a restaurant by Stephen Starr was at Buddakan in Philadelphia, thirteen year ago. Thanks to the metro by passing our station and going to Brooklyn, we were running late. As soon as I called the restaurant to notify them, the metro finally stopped at our station. Thankfully it was a very short walk to the restaurant. We had to wait a few minutes to be seated. Once we were seated, I noticed that they had switched to a two course lunch format for $52. The problem was half of the first course menu was too light to be considered a proper appetizer for the price. My choice must have been the best one. Our waitress was too loud for this kind of establishment.

Bread and Butter
Bread was nice and crusty but the butter could have been less cold.

Anguille frite au sarrasin buckwheat fried Montauk eel, vinaigrette au curry
The eel was fried perfectly and curry vinaigrette was a nice complement.

Salade des primeurs, vinaigrette au miel et chèvre bibb lettuce, spring vegetables, o’banon goat cheese, honey vinaigrette
My husband first choice was the asparagus and tuna appetizer. Our waitress informed him that they were out of that dish and encouraged him that if he wanted a salad he should go for the spring salad. Before I could tell him to go for something more interesting, he agreed with her suggestion. It was your basic salad with a few radishes and peas, definitely not substantial enough to be part of the two course lunch menu.

Quenelle de brochet, sauce américaine pike quenelle, lobster sauce
I really enjoyed this dish from the Lyon region of France. It is basically a pike mousse cake served with frothy lobster sauce.

Navarin de Lotte monkfish, mussel broth, spring vegetables
At least my husband’s main course choice made up for the first course. The monkfish was cooked perfectly and we could not get enough of the mussel broth.

The chocolate was very good and the shortbread had a delicate texture.