bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Stephanie Ip

COCOTTE
9 Shin Hing St, Central, 2568 8857
 
FARE French.
AMBIENCE With an open front, high ceilings and comfy chairs upholstered in mismatched fabrics, the restaurant is charming and inviting, without the stiffness and formality many associate with French dining.
COST A three-course à la carte dinner for two came to HK$1,404, including two glasses of wine. There is a three-course set dinner for HK$390.
WHO TO BRING Small groups of friends or your significant other.

TURN- ONS Cocotte focuses on fresh, seasonal ingredients so its autumn menu was full of rich, earthy flavours such as black truffles, porcini mushrooms and duck. For starters, we tried the warm and creamy roasted porcini black truffle soup which came with a lovely 63 degrees poached egg. We also tried the steak tartare that had the right amount of acidic kick from the cornichons. For mains, we opted for the hearty Cocotte burger with wagyu beef, chorizo and a creamy Rocamadour cheese. We also had the foie gras and wild mushrooms ravioli. The ravioli, with a hint of lemon zest, cut through the heavy foie gras and was easily our favourite dish of the night. Filled to the brim, we shared a dessert, the Valrhona sphere, which was spectacularly served on a plate that was painted bright-red with fruit syrup.
TURN-OFFS Coffee was milder than expected.
DRINKS There is a cocktail menu, but the star is the wine list with a wide variety of French wines, from Burgundy to Bordeaux, to Jura and the Loire Valley. 


Flavours of the earth: Cocotte in Central

Magazines

Good Eating