Returning to a beloved restaurant can sometimes feel like visiting an old friend. The anticipation of familiar flavors combined with the excitement of new culinary adventures can make for a truly memorable dining experience. Such was the case on our recent visit to Le Coq au Champs, where the evening was nothing short of spectacular. The hospitality, the meticulously balanced menu, and the exceptional service reaffirmed why this Michelin-starred gem remains at the pinnacle of fine dining.
Unmatched Hospitality
From the moment we stepped into Le Coq au Champs, the warmth of the staff was palpable. Friendly, helpful, and always smiling, they embodied the essence of impeccable service. It’s this level of care and attention to detail that transforms a meal into a delightful experience. The chef, crowned Chef of the Year in 2021, continues to lead his team with grace and precision, ensuring every guest feels special.
A Symphony of Flavors
The evening began with a tantalizing array of amuse-bouches. The gougères, light and airy, were the perfect bite-sized start, followed by the indulgent foie gras cromesquis that set a high bar for the courses to come.
Starters to Savor
Asparagus by Stephane Longlune
Almonds – Goat cheese – Muscovado
A dish that encapsulates spring, with fresh asparagus perfectly complemented by the creamy tang of goat cheese and the subtle sweetness of muscovado sugar. Each bite was a testament to the chef’s creative prowess.
Lobster Planter with Seaweed and Lemon
The delicate lobster was elevated by the bright citrus notes and the umami depth of seaweed, making for a refreshing and sophisticated starter.
Small Breton Boat Squid
Peas – Verbena – Raw Cream – Panisses
(With 10 gr of Oscietra caviar)
A standout dish, the squid was tender and paired beautifully with the fresh peas and aromatic verbena. The addition of Oscietra caviar added a luxurious touch, while the panisses provided a satisfying crunch.
Main Courses That Shine
Catch of the Day: Meagre Fish
Though I opted to replace the seasonal squab with meagre fish, the result was nothing short of perfection. The fish was succulent, paired with a velvety hollandaise sauce that complemented the vibrant vegetables.
Racan Squab
Morels – Sherry – Celery-Hazelnuts – Truffle
A harmonious blend of rich and earthy flavors, this dish showcased the chef’s ability to balance bold ingredients. The morels and truffle provided a deep umami flavor, while the sherry and hazelnuts added layers of complexity.
A Cheese Lover’s Dream
Etivaz in 3 Services
A celebration of one of Switzerland’s finest cheeses, this course was a masterclass in dairy indulgence. Each service highlighted different facets of Etivaz, from its nutty notes to its creamy texture.
Sweet Conclusions
Boiled Tiramisu
Nuts – Orgeat
A playful take on a classic, this dessert was both familiar and innovative. The orgeat added a delicate almond flavor, while the nuts provided a satisfying crunch.
A Nod to Nostalgia
The Peps
Violet Candy
Childhood Memory
Taste of Mountain
These delightful petits fours rounded out the meal, each one a tiny tribute to the past and the beauty of simple, pure flavors.
Final Thoughts
Our evening at Le Coq au Champs was a culinary journey marked by exceptional food, outstanding service, and an atmosphere that makes you feel right at home. It’s clear that this restaurant, with its Michelin star and award-winning chef, continues to push the boundaries of creativity and excellence. Whether it’s your first visit or your fiftieth, Le Coq au Champs is a dining experience that never disappoints.