Upmarket restaurant sells bizarre chicken pies with the animal's head
Are they using their heads (or is it just plain fowl)? Upmarket restaurant sells bizarre chicken pies with the animal’s head poking through the crust
- The quirky Le Grand Coq pie costs £22 at London’s pop-up restaurant Fowl
A posh London restaurant has started selling bizarre chicken pies, filled with its heart, liver, wings and feet – garnished with its head poking out the top.
The quirky Le Grand Coq pie, that costs £22 at the capital’s pop-up restaurant Fowl, has divided foodies, some praising the chef’s creativity while others have turned their head in disgust.
The eccentric dish, which is also filled with cockscomb plants, was created in a bid to reduce food waste and use up every part of an animal.
The head, which comes stuffed, is surrounded in what chef’s call ‘a beautiful veloute of chicken stock’.
Diners can also snack on a £16 Chicken Leg Corn Dog, with the fowl’s foot still attached and finish off with an £8 desert of chicken fat crème caramel finished with a chicken skin crumb.
The quirky Le Grand Coq pie, that costs £22 at the capital’s pop-up restaurant Fowl
The pie is a creation from Pierre Koffman – a guest chef to London’s Fallow restaurant that is running the pop up
Some praised the dish on social media, claiming that meat-eaters should be happy to eat all parts of animals.
One wrote: ‘If you guys eat meat, but detach yourselves from the fact it’s a dead animal, it’s hypocritical really.
‘Fair enough the presentation may be unpleasant to you but think about why you feel that way, and also why you’re wrong .’
A food blogger added: ‘Love this, forcing people to deal with the reality of where their food comes from. It’s real food for proper adults.
‘Visiting in November and cannot wait.’
A third said: ‘This will be delicious and shows nose to tail eating, which we all need to get on board with.’
Others, however, remained skeptical branding the menu’s items as ‘gross’.
One said: ‘Looks horrible, unnecessary to serve the chickens head whole like that.’
The dish has received mixed reviews from people on social media – while some praising the chef’s creativity others blasted it as ‘gross’
The eccentric dish, which is also filled with cockscomb plants, was created in a bid to reduce food waste and use up every part of an animal
The head, which comes stuffed, is surrounded in what chef’s call ‘a beautiful veloute of chicken stock’
Another added: ‘Skip the chickens head. I have a rule about not eating things looking back at me from the plate.’
The pie is a creation from Pierre Koffman – a guest chef to London’s Fallow restaurant that is running the pop up.
Chef Will Murray told The Sun: ‘I like to describe Fowl as all the best things about chicken on one menu.
‘This pie is a beak-to-feet concept. The feet are usually mainly exported. The head is often thrown in the bin.
‘For us, the farmer has gone to all this work to rear this beautiful bird, so we’re using all of it.’
He added that the restaurant continues to ‘sell out of pies every day’ and that they ‘can’t keep up’.
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