Les Coqs, Restaurant in Milly-la-Forêt
While the menu changes every three weeks, its guiding principles never change: showcasing the riches of the local terroir and reflecting the seasons in the choice of produce. And, of course, expressing in every dish the expertise and creativity of the young chef Émilien Le Normand. With experience forged notably in prestigious Michelin-starred restaurants – with Guy Lassaussaie, near Lyon, and at La Côte Saint-Jacques in Joigny… – he has perfect command of classic fine dining, which in the dishes he creates becomes light and rich in a thousand flavours.
Discover fineFrench dining
Listed in the Michelin Guide since 2019, which praises “modern cuisine on classic foundations, carefully prepared, colourful, full of flavours from here and elsewhere, and always harmonious”, Émilien Le Normand champions “single-ingredient” cuisine.
Each creation thus showcases a single ingredient, of the highest quality, prepared with simplicity.
This constant pursuit of excellence has enabled Les Coqs to become, in just a few years, a benchmark fine dining address. This is borne out by the four “papilles d'or” (golden taste buds) once again awarded to the restaurant at the end of 2025, the highest distinction of the prestigious label awarded each year by the Essonne Chamber of Commerce and Industry (CCI) to the best restaurants in the department.
A whole palette oflocal flavours
From the moment he arrived, Émilien Le Normand forged links with local producers in order to offer cuisine made from fresh local produce of the finest origin.
The region abounds in resources, from watercress, the emblematic produce of the Essonne, to poultry, freshwater fish, fruit and vegetables, and plants ideal for delicious herbal teas…
Each recipe is thus made with ingredients, the vast majority of which have been grown or raised just a few kilometres away: fruit and vegetables, aromatic herbs, honey, Gâtinais poultry…
Our producers
From plateto glass
To create the wine list at Les Coqs, Émilien Le Normand benefited from invaluable help: that of Philippe Bourguignon, former director of the restaurant Laurent and a trained sommelier.
His advice and network made it possible to build a list of some sixty wines and spirits, including Côte Rôtie and Condrieu, which the chef is particularly fond of, cider produced in the neighbouring Loiret, as well as more surprising drinks such as a sparkling rhubarb wine made using the traditional Champagne method.
Not to be missed at the end of your meal, a true local institution produced in the village of Oncy-sur-École : peppermint liqueur, for a light and refreshing finish.
The wine list changes very regularly; do not hesitate to ask us for the latest wine list by email.
Our localartisans
- Edwige DENAX / Ceramist
- Céline PETIT / Ceramist
- Aurélien PETIT / Photographer
- Frédéric ALARY / Glass artisan