Company history
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1960
Rénald Benny and his seven brothers decide that, instead of raising chickens, they'll broil them, opening their first rotisserie: Joliette BAR-B-Q. -
1964
On the heels of their overwhelming success in Joliette, the brothers open several other rotisseries in Québec. Brothers Rénald and Fernand Benny open the Rôtisserie Ti-Coq in Trois-Rivières. -
1965
The little Au Coq delivery vehicles, with their proud, luminous rooster logos, are beginning to pop up everywhere. -
1965
Five years after the brothers open their first restaurant,
Au Coq broiled chicken is already famous for the delicious taste it acquires from being broiled for three hours.
That's the Au Coq secret! -
1965
Some things never change: fries, barbecue sauce and coleslaw always accompany the succulent Au Coq chicken. -
1967
The opening of a new Rôtisserie Au Coq, at the corner of
St. Zotique and 13th avenue in rosemont. Immediately, clients begin to flock in, enjoying the super-efficient kitchen, high-speed service and exceptional products. -
1969
In 1969, the second generation takes over: Élise Benny and her husband, Stéphane St Hilaire carry on the tradition of excellence. Already, Elise was looking plucky in front of an entire all-dressed chicken for $3.70! now that's a deal! -
1971
A new outlet opens on
St. Catherine street in Montréal in Hochelaga-Maisonneuve district. In 1973, it moves to
3050 Hochelaga, where the head office now stands.
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The Au Coq
commitment
Today, with more than 50 years of experience in the restaurant business, the Rotisseries Au Coq are as committed as ever to offering the highest-quality products and placing customer satisfaction at the heart of everything they do.
It's true the secret to the overwhelming success of the Rotisseries Au Coq is the painstakingly slow cooking of the chicken, and the special attention we pay to choosing our products. But we know our customers also cherish our dedication to quickly delivering healthy portions of our piping hot meals! From generation to generation, we're maintaining our dedication!
Since 1960, Au Coq’s expert broiler cooks have been using the same technique:
closely monitoring the chicken as it cooks for three hours, so we can serve you
generous portions of TENDER, TASTY chicken!