Cocotte (已結業)

4

4

32 食評

味道

環境

服務

衛生

抵食

|

1855

中環

$201-400

法國菜多國菜西餐廳

19

8

3

Grand Cru Chocolate

3 已推介

fairday

等級2

15

0

Cocotte is a lovely little French restaurant in a pedestrianised area off Sheung Wan. The food and wine list definitely punch above its weight!Diver scallops (HK$198)This starter dish is a real star (the first of many to come!) The scallops were large, plump and succulent. It was paired simply but really well with the sugar snap peas, roasted garlic and mushrooms.Wagyu beef Bavette steak (HK$348)Awesome main. The medium rare steak came cooked perfectly, and it was melt in the mouth, succulent an

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Cocotte is a lovely little French restaurant in a pedestrianised area off Sheung Wan. The food and wine list definitely punch above its weight!

Diver scallops (HK$198)

This starter dish is a real star (the first of many to come!) The scallops were large, plump and succulent. It was paired simply but really well with the sugar snap peas, roasted garlic and mushrooms.

Wagyu beef Bavette steak (HK$348)

Awesome main. The medium rare steak came cooked perfectly, and it was melt in the mouth, succulent and juicy.

Spinach gratin

The rich blue cheese crumble on top complements the creamy spinach very well without being greasy or overpowering.

Candied apple (HK$108)

This comprised an almond financier, a nicely poached apple half, vanilla ice-cream, poached rhubarb, vanilla cream anglaise. I loved the combination of warm and cold, and the variety of textures. I did feel that the almond financier was rendered too soggy by the apple though.

Grand Cru Chocolate (HK$128)

Grand Cru Chocolate

My friend's chocolate ganache dessert. Dark and rich as sin, the way we love it! But I suppose this wasn't particularly special.

Service was friendly and enthusiastic. The restaurant has two sittings on a Friday night (not sure about other weeknights or weekends), so it was a bit of a shame we had to leave the table at 9 pm as it would have been nice to linger over dessert.

Overall it was a great meal at good value, and I would return for the awesome steak!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
檢舉

張貼

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味道

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衛生

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用餐日期

2014-06-21

用餐途徑

堂食

人均消費

$900 (晚餐)

推介美食

=架架麵=

等級4

3.9K

155

四月十七日 (星期四) 好! 是日下班，為期四日的復活節長假期就正式展開，心情實在令人興奮!!!這晚，Billy回到中環，來到近九如坊的善慶街這小街，最近有一家開業不久的法式餐廳Cocotte開業跟西環的Bistro Du Vin同一路線，走法式小餐館路線又是可以坐得舒服自在，可跟朋友談天說地的好地方說好了是走小餐館的路線，座位也不多，約能容納三十人左右七時許來到，就只剩下一張枱~雖是小餐館，大廚Patrick Dang卻來頭不少，曾在Amber當廚，經驗豐富，見慣大場面跟友人坐下，是一版過的餐牌，供應的食物也挺多花款的先選兩款前菜和一客沙律試試看到隔離枱的Steak Tartare那麼吸引，也忍不住點了一客一向也喜歡吃牛肉他他，客人可隨喜好加入不同份量的附設醬料重點也當然是那置於他他上的蛋黃，閃閃發光的，狀甚吸引伴均後，牛味極之豐厚，配合着蛋香已經不錯，卻還多一股芬芳誘人氣息原來，大廚特意在蛋黃中加入松露;油，味道層次就更豐富，真的很滿意~小丸子一走進來便嚷着要吃帶子，就點一客Diver Scallops分享大大粒的帶子，煎得香口配合黑松露醬，甜鮮中帶着迷人芬香，味覺上是沒有挑剔的地

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四月十七日 (星期四)

好! 是日下班，為期四日的復活節長假期就正式展開，心情實在令人興奮!!!
這晚，Billy回到中環，來到近九如坊的善慶街
這小街，最近有一家開業不久的法式餐廳Cocotte開業

跟西環的Bistro Du Vin同一路線，走法式小餐館路線
又是可以坐得舒服自在，可跟朋友談天說地的好地方
說好了是走小餐館的路線，座位也不多，約能容納三十人左右
七時許來到，就只剩下一張枱~
雖是小餐館，大廚Patrick Dang卻來頭不少，曾在Amber當廚，經驗豐富，見慣大場面
跟友人坐下，是一版過的餐牌，供應的食物也挺多花款的
先選兩款前菜和一客沙律試試

看到隔離枱的Steak Tartare那麼吸引，也忍不住點了一客
一向也喜歡吃牛肉他他，客人可隨喜好加入不同份量的附設醬料
重點也當然是那置於他他上的蛋黃，閃閃發光的，狀甚吸引
伴均後，牛味極之豐厚，配合着蛋香已經不錯，卻還多一股芬芳誘人氣息
原來，大廚特意在蛋黃中加入松露;油，味道層次就更豐富，真的很滿意~

小丸子一走進來便嚷着要吃帶子，就點一客Diver Scallops分享
大大粒的帶子，煎得香口
配合黑松露醬，甜鮮中帶着迷人芬香，味覺上是沒有挑剔的地方
若質感再香滑一點，應會更圓滿

沙律中我們就選了尼斯沙律Tuna Nicoise
吞拿魚刺身甘香油潤，味道鮮香，令人印象深刻
配以薯仔,鵪鶉蛋和帶咸香的銀魚柳，以沙律來說確實十分豐富
據知，這沙律的醬汁還加入了韓國黑蒜，味道更提昇不少主菜我們也選了四款來分享

Parisienne Gnocchi

Parisienne Gnocchi 就是巴黎式的粉糰，特別之處在於沒有加入薯仔
用牛油,雞蛋再加上Gruyere和Parmesan芝士炮製
入口還是煙煙韌韌的，甚有口感
加入蟹肉和蝦殼打成的泡抹，味道香濃入味

Risotto de Bourgogne

在家也煮過不少遍意大利飯，深知要做得好也不是易事
這客Risotto de Bourgogne 正好給了一個正面示範
飯粒入口是外脆內軟糯，軟稔度剛好，是大廚的功夫了得
汁以雞湯加白酒來做，清香中又微微帶一點刺激感覺
配料也不少，煙肉芝士能帶起味道，還有特別的法國蝸牛

Royal Sea Bream

魚也是我倆常吃的主菜，這裡則供應Royal Sea Bream
鯛魚煎得外皮香脆，入面魚肉仍是十分鮮嫩
味道香甜惹味，是四款主菜中最滿意的
特別一選汁底，用牛油,粟米和蝦來製作，味道十分清新，也能中和煎魚的膩感~

Mile Fed Veal Flat Iron

Mile Fed Veal Flat Iron
慢煮Flat Iron，十分軟腍
也富牛香，伴一點香濃醬汁，味道更豐富

Pommes Allumettes

不要錯過這裡的Pommes Allumettes
特別加入Mascarpone芝士及牛油
味道更香，質感更滑
對於我倆這對薯仔控，實在吃不停口!!!好喇，又來到甜品時間
麻雀雖少，這裡也有一個挺多選擇的甜品餐牌，跟友人就點了三款分享

Trio Icecream / Sorbet

Trio Icecream / Sorbet全是自家製
三大球雪糕/雪葩，Suyi見到眼已發亮
雪糕是朱古力和雲呢嗱口味，味道不算特別，不過質感幼滑討好
而青蘋果雪葩則來得特別，味道清新芬香，令人耳目一新

First Season Berries

First Season Berries是一客十分夏日的甜品
紅莓藍莓到齊，多汁爽口，甜酸之間，清新怡人
又有甜美的蛋白脆餅和軟芝士，整體配搭得宜

Grand Cru Chocolate

Grand Cru Chocolate用上高級Valhorna來做的朱古力，可可味濃郁
質感幼滑，想必是甜魔最愛
就是伴碟也十分別緻，用了開心果碎,開心果條和開心果肉來做，,就是開心果三重奏吧~

九如坊一帶不時也會為大家帶來驚喜
在這寧靜一角，,大家又多了一個聚腳地
談談天，吃着美食，在中環區是不錯選擇~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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味道

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衛生

抵食

用餐日期

2014-04-17

用餐途徑

堂食

人均消費

$350 (晚餐)

推介美食

Ali~!

等級3

76

48

Hong Kong's dining scene is budding with lots of interesting and intriguing arrivals. Having known that there was a new brasserie opened at a corner near Hollywood Road where the chef was originally from Amber, I tried to secure a reservation on Friday night and had my table booked at 6:30pm (I know it is way too early for le diner à Paris!).It was located around the corner on the staircase of Hollywood Road, which resembled how I discovered authentic Parisian cuisine in the narrow streets of Pa

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Hong Kong's dining scene is budding with lots of interesting and intriguing arrivals. Having known that there was a new brasserie opened at a corner near Hollywood Road where the chef was originally from Amber, I tried to secure a reservation on Friday night and had my table booked at 6:30pm (I know it is way too early for le diner à Paris!).

It was located around the corner on the staircase of Hollywood Road, which resembled how I discovered authentic Parisian cuisine in the narrow streets of Paris. Very chic it was, I loved the high ceiling and retro lamps and red velvet chairs. Given we were the first table to arrive, we could pick wherever we wanted to sit, and decided upon a table near the table, where we could feel the vibe of the neighboring art gallery while enjoying the casual ambiance in the restaurant.

Bread basket was served while we were choosing our courses. Loved the herbal aroma from the crackers, that I thought were already good enough without the butter.

The menu consisted of à la carte dishes as well as 2 tasting menus of 5 courses. We went for à la carte and picked Diver Scallops - caramelized sunchoke, morel, pea coulix and truffle for appetizer. My scallops were all so plump, fresh and sweet! Well, I must give compliments to the sides that they had stolen part of my attention too. The honeycomb-shamped morels were very nicely cooked, they absorbed the sauce and offered a slight hint of truffle aroma! There in the second picture, a super small deep-fried potato cube was placed in the middle, originally I was going to skip it (I don't eat fries and almost all kind of deep fried food), but ok, I gave it a try and had a tiny bite, and decided to eat it all without a second thought. I could barely feel any oil left inside and it was cripsy on the surface and refreshing in the starchy part! Thumbs up!

Well, one thing the servers had missed, they forgot to change our bread plate when our scallops arrived, so we just ate them with our slightly buttery bread plate.

For main, we chose one pasta and one meat. Our pasta was Parisienne Gnocchi - spanner crab, chili-tomato-shellfish emulsion, english pea. Actually I picked this by method of elimination... I did not like bacon in the other pasta and I was not particularly fond of 'bolognese'. I was a little skeptical with Gnocchi in the beginning, as it was a rather thick kind of pasta which was too filling at times, but it turned out to be a good pick! Unlike the usual al dente version, this one was more soft, mildly and gently melting in your mouth along with the tasty emulsion. The spanner crab was generous and fresh as well. Even though I was not a fan of english peas, the peas here were great! Not over-cooked and not overly soft, which offered a variety to the textures in this dish.

Parisienne Gnocchi

I had difficulty to pick our meat course - veal, sea bream, and wagyu beef. The server recommended their Milk Fed Veal Flat Iron - prepared like 'blanquette', chanterelle, heirloom carrot, parsnip. Nicely presented on the dish, the veal was pink and very tender. Just by itself, it already exuded a fragrant aroma of the meat. The meat color was so pink while the surface was cooked to perfection that our neighboring table mistook it to be the wagyu beef. Again, the sides also shone. The carrots were so sweet that I secretly wished there were more!

Milk Fed Veal Flat Iron

Up till this stage, we were already more than half full. But given the impressive food we just had, we made up our mind - to order another 2 desserts!

The first was First Season Berries - 80 year old balsamic, lavender meringue and fromage blanc. My eyes were capitvated by the '80 year old balsamic' when I looked at the menu. I vaguely remember somebody telling me in the past that balsamic and berries were a natural perfect match. And Bingo! The balsamic was reduced to flavor the berries and that intensified both sweetness. Totally stole my heart... The lavender meringue was not as sugary as the usual ones and radiated its scent along with the creamy fromage blanc.

First Season Berries

Then we moved onto Grand Cru Chocolate - orange, sicilian pistachio, jelly made from extra virgin olive oil. Such smooth and silky chocolate, while maintaining certain firmness, went very well with the orange (yes, I'm a die hard fan of chocolate with orange). The pistachio crisp was not at all overpowered by the rich chocolate and in fact stole a bit of the spotlight.

Grand Cru Chocolate

The servers were very friendly and helpful, and I almost forgot about the plate issue when I finished the last bit of my dessert. My taste buds were very satisfied. I could sense the conscientiousness and passion in every bits of the ingredients. Not only did the main ingredient were delicious, the sides and complements added magic to make the dish shine.

Could not wait for my next adventure in this Parisienne bistro, which was just around the corner! à bientôt!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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衛生

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用餐日期

2014-04-04

用餐途徑

堂食

人均消費

$550 (晚餐)

推介美食