A posh London restaurant has started selling quirky chicken pies- with the chicken’s head sticking out the top.

The Le Grand Coq pie, which costs £22 at pop-up restaurant Fowl, has divided opinion, with some praising the chef’s creativity while others have panned the dish for its ‘gross’ presentation.

The eccentric dish, which was created in a bid to reduce food waste and use up every part of an animal, also contains chicken hearts, livers, and cockscomb plants, with the bird’s wings and feet poking out of the top and bottom.

Customers can also help themselves to a £16 Chicken Leg Corn Dog, which comes with the fowl’s foot still attached, and finish off with an £8 dessert of chicken fat crème caramel garnished with a chicken skin crumb.

Staff say the offering is flying off the shelves and claim to sell out every day- but the dish has nevertheless garnered a mixed reception from critics.

Diner Will Brightwell said: ‘Love this, forcing people to deal with the reality of where their food comes from. It’s real food for proper adults.’

Meanwhile, another named Ano said: ‘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.’

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.

‘We sell out of pies every day. We can’t keep up!’

Source:
courtesy of METRO

by Tom Sanders

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