Michelin Guide

"In a lively atmosphere, shoulder-to-shoulder with other diners, you will enjoy fine traditional fare (coq au vin)."

David Lebovitz

"They make a very respectable Coq au vin. In the dinged-up casserole, you’ll need to drag the spoon through the thick, dark sauce to pluck out a piece of chicken. And it’ll likely be a more flavorful morsel from elsewhere on the bird, which in France is one that’s been cooked close to the bone."

Matt Armendariz

"I tend to order coq au vin every time I see it on a menu which means I’ve had plenty of so-so versions of this dish. I’m happy to say that my dish at this Parisian spot hit the mark."

Jen Grasso

"Filled mostly with locals, this inviting restaurant is known far and wide for its welcoming atmosphere and for making the best Coq au Vin. Rare is it to find good, traditional, homemade French cuisine in the heart of Paris but La Biche Au Bois does just that. "

Michel Augsburger

"The chicken was moist rather than dry and it was hands down the best coq au vin I have ever tasted."