The Le Coq Story
Le Coq Rotisserie was formed after thirteen years of trading as La Grande Bouffe. Led by David Poirier, our restaurant transforms the best of French cuisine into healthy, tantalising meals.
At Le Coq, we use only the freshest, fine quality ingredients. Our cooking methods are carefully selected to showcase flavours, creating beautifully balanced taste experiences. Smokey techniques, saucy marinades, luxurious truffles and glazed citruses are just some of the ways we highlight the rich flavours of our quality produce.
Le Coq partners with local suppliers, working directly with farmers to source fresh produce. Our corn-fed chicken is sourced from Holmbrae Farm, Bannaby in the Southern Tablelands, our duck from the NSW Southern Highlands, and our premium-grade prime rib from the Riverina region of NSW.
Our chicken and duck are marinated for twenty-four hours in David’s secret recipes of herbs and spices, while our Duck a l’Orange is delicately smoked, before being roasted slowly in our famous rotisserie.
Our menu has been crafted to allow you to create and share your perfect meal. Whether you’re keen for an indulgence, like our truffle mac and cheese, or a lighter option, like our delicious tangy coleslaw, you’ll find something for everyone. By putting you in the driver’s seat, we can tailor your dining experience to offer you the best value for money.
Our takeaway menu is available for a quick and easy lunch at the office, or a wholesome family dinner to share at home. Whatever your tastes, we look forward to serving you.