It is the highest terrace in Montmartre: that of Rooster and son, the restaurant specializing in poultry opened in 2012 by Antoine Westermann, a former three-star Alsatian chef, at the top of rue Lepic. Since last year, a long terrace on several levels has been added, just opposite, where it is good to stop for a gourmet break. And enjoy the view.
How did the chef imagine the place?
As soon as the Paris City Hall authorized terraces outside restaurants, Antoine Westermann jumped at the chance. “Having the chance to be at that height and being able to get off the tables is idyllic. » With its breathtaking view of the Moulin de la Galette, the place is not lacking in charm to taste the flavors of roast poultry of excellence – coucou de Rennes, Gauloise grise, cou nu from the vines of Bourgueil… Or a dish of the day, simpler, but just as good.
What to choose from the menu?
At lunch, the daily specials do not exceed 19 euros. On Fridays, in particular, we melt for the Z’oeuf burger with fried egg steak, grilled seasonal vegetables & chutney, cottage cheese and homemade fries.
In the evening, a quarter of roast Coucou de Rennes is a must (27 euros). You can’t refuse a starter to share while you wait: between egg mayo, chicken terrine or cromesquis, for around ten euros each, there’s plenty to choose from, and good stuff!
The dish that you can redo at home?
A roast poultry, of course, whose breast would remain soft while the thigh would be well cooked and the skin crispy. “My secret is to first poach it in salted chicken broth for half an hour,” announces the chef. It is only afterwards that he will roast it, having previously taken care to massage it inside and out with olive oil so that it crisps well. He then bakes it for another half hour at 180°C.
“If you don’t have a spit, you’ll have to baste it regularly with cooking juices. When it comes out of the oven, Antoine Westermann places his poultry on a plate and covers it with aluminum foil. “I let it sit for ten minutes so the heat has time to diffuse inwards and allow the white and dark meats to relax. »
The chief’s argument for coming?
Since he embarked on a kitchen exclusively dedicated to poultry, Antoine Westermann is pleased to no longer have his cold rooms filled with products. “It’s cleaner,” he said. And above all, I have the time to get to know my farmers well and to see all my pullets run in the fields of the different regions of France. » At the moment, the chef admits « a little crush » for the Coucou de Rennes, because it is at this time of the year, according to him, that his chairs express themselves best. “It is tender, soft, tasty. The Rennes cuckoo doesn’t need anything, just a good juice that gives it its taste and makes it sing. »
How to get there ?
By bus, line 40 which replaced the Montmartobus. Otherwise, by metro station Lamarck Caulaincourt or Place de Clichy.