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Get toasty this winter at Cocotte

December 24, 2015 Dining No Comments Email Email

Cocotte - Mozzarella and Red Beets SaladCocotte, Noho’s reputed French bistro unveils their new menu featuring Chef Petrous’ wholesome and filling dishes. His combination of traditional dishes captures the essence of Winter Parisian dining as he states “Now that the cooler weather has started to set in we have prepared traditional seasonal recipes to warm the palate.” 

 Their winter menu is the perfect combination of comforting and soothing dishes that will beat the chill this season, starting from December through to February next year.

Known for his sophisticated detail, Chef Petrous makes the most of the freshest ingredients available to create wholesome dishes that are homage to the quintessential French cuisine. Guests will be charmed by Cocotte’s winter menu: an ode to timeless classics with a little added je ne sais quoi from the appetisers right down to the delectable desserts.

To keep warm from the cooler weather guests can choose a homemade blend of crawfish, coconut lemongrass broth, mushrooms and celery in Chef Petrous’ Crawfish and Lemongrass Soup (HKD158). A lighter alternative are fresh salads where guests can choose between the Mozzarella and Red Beets Salad (HKD 138) a mix of buffalo mozzarella, red beets, fennel and Tasmanian pepper vinaigrette or the Layered King Crab and Avocado Salad (HKD188).

Guests can choose a traditional French appetiser of Yellowtail Ceviche (HKD188) with ponzu, jalapeno, espelette and cucumber or the Rougie Foie Gras Terrine (HKD198) served with plum chutney and toasted country bread. The Escargots De Bourgogne (HKD138) is served in a traditional style infused with garlic and herbs butter that pays homage to authentic French cuisine as does Steak Tartareserved as a small portion (125g) (HKD168) or a large portion (200g) (HKD248). An alternative is to choose to share and indulge in aCharcuterie Platter (HKD178) with noir de biggore ham aged 36 months, pate forestier, rosette and rillettes or a traditional French Cheese Selection (HKD188). To overcome the chill outside in Noho’s cosiest neighbourhood guests can add a glass of Taylor’s Fine Tawny Port (HKD58).


For guests who want to indulge as the night draws in choose the Sea Bass (HKD238) served with lemon couscous, cucumber salad and curry fennel jus. The Seared Hokkaido Scallops (HKD318) are a warm winter option served with Romanesco cauliflower, mousseline, carrots and truffle sauce. For something warm and rich the Blue Lobster Ravioli (HKD178) is a filling pasta infused in bisque emulsion and topped with green peas. The US Black Angus Beef Bavette (HKD248) is a succulent slice of beef served with potato fondant, young vegetables and topped with Cajun and roasted thyme jus while the Veal Prime Rib (HKD368) is served with brussels sprout, herbs polenta and morels sauce – a delectable winter warmer. Loyal to his traditional roots Chef Petrous’ Duck Breast and Seared Foie Gras (HKD278) is served with roasted baby pears and winter chanterelles with a rosemary infusion. For vegetarians theVegetables Tagine (HKD148) is not to be missed; a mix of roasted zucchinis and eggplant served in a tomato sauce topped with parmesan cheese.

On the menu to share between two is the La Pintande: Grade a Guinea Fowl (HKD588) first service as grilled breast with truffled macaroni and second service as confit legs with winter vegetables or rangers valley beef ribeye, pommes frites and salad topped with sauce au poivre in the L’Entrecote De Boeuf Wagyu (HKD688). 

For dessert lovers, Cocotte’s range of desserts are a little slice of heaven. As the weather turns cooler outside indulge in soul-soothing desserts inside with the Valrhona Chocolate Fondant (HKD98), a delectable dessert topped with confit kumquat or opt for a traditional favourite of Warm Apple Tarte Tatin (HKD88) that is served with vanilla isigny cream. For those who want to treat themselves add a glass of calvados (HKD 98). Keep cosy inside with Plum Crumble (HKD88), a winter comfort of lemon crumble topped with strawberry sorbet while the Mount-Blanc Pavlova (HKD88) is a lighter alternative of vanilla meringue served with light chestnut mousse and black currant gelée.

 An alternative for dinner is a three course set menu (HKD390) of traditional French cuisine. The appetizer is a choice between French Onion Soup or Smoked Duck Salad served with fresh pears and comtéclassic Passion Fruit and Raspberry Tart or Chocolate Crème Brûlée.

Cocotte offers the cosiest abode to spend long winter nights with fine French cuisine. Indulge in some of our traditional favourites this season in Parisian dining in Noho’s chicest neighbourhood. 

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