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Cocotte Says Bonjour to a Warm Fall Menu

September 23, 2015 Dining No Comments Email Email

Chic French bistro, Cocotte unveils their new menu featuring Chef Petrous’ hearty and filling dishes just right for this time of year that captures the essence of Autumnal Parisian dining.

Known for paring down French cooking with sophisticated detail that puts an edge to French cuisine, Chef Petrous makes the most of the freshest ingredients available at this time of the year to create wholesome dishes. Cocotte’s fall menu is an ode to timeless classics with a little added je ne sais quoi from the appetisers right down to the quaint desserts.

Warm up on a crisp autumn day with Chef Petrous’ Roasted Porcini & Black Truffle Soup (HKD178) and Wild New Zealand Trout (HKD218), new to the menu for a refined taste. The Steak Tartare (125g) (HKD168) is back for those who know what they love. Loyal to his Parisian roots yet set apart by his keen eye for international influences, Chef Petrous’ Duck Foie Gras Terrine (HKD188) is an exotic addition to the menu with its intriguing apple saffron jam, honeycomb, truffled sea salt and brioche. The Saffron Mussels (HKD178) is a quirky mix of French Mussels, tarragon infused white wine and saffron cream. Also new is Cocotte’s Spanish Bellota Ham (HKD248), for meat lovers to indulge in Spanish pata negra aged 36 months with pickles and salad.

Harvest fresh salads, such as the Layered King Crab & Avocado Salad (HKD188) and the Spicy Braised Octopus Salad (HKD168), for light ways to overcome the chilly days at Noho’s cosiest neighbourhood. Filling and satisfying recipes for when the nights draw in include Turbot (HKD348) cooked with baby spinach, pancetta, red salsify, yuzu snow and thyme jus; Wild Alaskan Black Cod (HKD268) that embodies rich succulent flavours of miso soy glaze, black ink, carrot, shitake and edamame; and Barbarie Duck Breast (HKD298), a spicy mix to the menu that combines quinoa, brussel sprout, red pepper pulp and Sichuan pepper jus. Guests who fancy a bit of a fall comforter, Hokkaido Seared Scallops (HKD368) is the way to go. Back on the menu are the Cocotte Burger(HKD198), with an added edge to the mix including the Wagyu beef striploin, chorizo, rocamadour, red onion chutney and smoked chipotle sauce served with homemade fries and salad; and the Bouillabaisse Marseillaise for 2 (HKD718), for those looking for something with a punchy charm of the Marseille seaside, there’s an abundant seafood soup of whole lobster, mussels, clams, squid, salmon, sea bass, new potatoes, carrots, croûtons and saffron aioli.

Guests dining at Cocotte with a bigger appetite may choose to order ‘From the Grill’. No one does steak like the French and the Aged French Beef Ribeye 500g (HKD648), a succulent cut of French Charolaise beef, is a cut above the rest. The Kurobuta Pork Prime Rib (350g) (HKD408) cured using time-honoured methods and carefully smoked over real hardwood is sweet, tender and rich in flavour. A fresh appearance this season is the tenderness of the Australian Lamb Chops (HKD 368). All ‘From the Grill’ dishes come served with two sides and two sauces of the guests’ choice – the classic potato purée is not to be missed.

Fear not dessert lovers, Cocotte’s sinful desserts include a triumph of equatorial ganache, coconut foam, spicy pineapple and hibiscus sauce to create the Valrhona Sphere (HKD188) whilst the Berry Floating Island (HKD98) is a classic comfort food fusing orange blossom meringue, fresh berries and bourbon crème anglaise. The Warm Apple Tarte Tatin (HKD98) is a cheeky take on the classic French Apple Tart bringing together vanilla ice cream, butterscotch sauce with a glass of calvados add 98, to satisfy any craving.

This fall at Cocotte is an all-encompassing experience that offers guests the best of French cooking and stylish Parisian dining amidst the tranquillity of the Shin Hing Steps – the comfiest way to spend long chilly evenings in good company.



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