Cocotte (已結業)

4

4

32 食評

味道

環境

服務

衛生

抵食

|

1857

中環

$201-400

法國菜多國菜西餐廳

19

8

3

Steak Tartare

4 已推介

eatwithjess

等級4

178

11

Cocotte is one of the newest French restaurants to open up. I've heard mixed reviews about this place...so during one HK holiday...we decided to go check it out for lunch. I thought the lunch price was pretty reasonable and I liked the space! I didn't go for dinner though, which is what I usually like to write about...since I get to eat and try more of the food! ;)What do you fancy for lunch? We both went for the EXPRESS LUNCH....no desserts.Bread for the table.I went with the cold soup...gazpac

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Cocotte is one of the newest French restaurants to open up. I've heard mixed reviews about this place...so during one HK holiday...we decided to go check it out for lunch. I thought the lunch price was pretty reasonable and I liked the space! I didn't go for dinner though, which is what I usually like to write about...since I get to eat and try more of the food! ;)

What do you fancy for lunch? We both went for the EXPRESS LUNCH....no desserts.

Bread for the table.

I went with the cold soup...gazpacho medley, with lots of veggies. I loved the strong tomato fragrance and refreshing aftertaste!

Steak tartare with truffle egg yolk and sour dough croute..which came out a bit questionable. The colour was a bit brown....but after reassuring us that this would be normal....I devoured a bite or two and it really was pretty darn tasty! Especially that secret sauce in that jar. Delicious!

I ordered the codfish mediterranean style with spiced ginger polenta, ratatouille, and red beet reduction as my main. The presentation was really beautiful, but as I tasted the codfish...it was really overly salty,...to the point that the ginger polenta (which has a soft, mild taste to it) became the only thing I really liked about this dish. :/

The steak frites...the fries were really tasty, along with that mustard sauce but the steak itself was a bit overcooked...I think overall the food still needs a bit of improvement but the service, atmosphere was really good. Worth a try??! I think so...just hope next time the mains would be better...or maybe I just ordered wrong....

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-07-21

用餐途徑

堂食

人均消費

$200 (午餐)

推介美食

EE 依依

等級4

108

5

It becomes a norm that it doesn't matter which restaurant you go, the corkage fee is roughly from $350-500 (except the top tier restaurant). We still believe it makes sense to bring our own wine for a fine dining, key is to bring a med-high price one to even out the corkage fee. The most interesting part of this Steak tartare was the combination of truffle egg yolk with the tartare. However, the seasoning of the steak tartare wasn’t strong that the egg yolk just diluted the taste further. It’s

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Bring our own wine

It becomes a norm that it doesn't matter which restaurant you go, the corkage fee is roughly from $350-500 (except the top tier restaurant). We still believe it makes sense to bring our own wine for a fine dining, key is to bring a med-high price one to even out the corkage fee.

Wagyu beef Bavette steak

The most interesting part of this Steak tartare was the combination of truffle egg yolk with the tartare. However, the seasoning of the steak tartare wasn’t strong that the egg yolk just diluted the taste further. It’s a strong comparison to the main dish of wagyu beef we have chosen.

Capresse Salad, Cocotte style

Caprese salad, Cocotte style, mozzarella di buttatina
My friend loved this salad coz she’s a big fan of the mozzarella di buttatina while I enjoyed the fruits and tomatoes the most. If they can add more green into the salad, I am sure it will taste even better.

Wagyu beef bavette steak, my friend & I nagged about too much food being ordered since the steak tartare & the bread loaf were quite filling. We were having too many fine dining meals in the last couple of weeks that the “diminishing marginal return” kicked in! Thanks to Cocotte, the beef steak was amazing, cooking, saucing, seasoning all came in balance. The beef taste just savored in your mouth, a long finishing just like the wine. We highly recommend diners to try this dish, good thing is that the portion isn’t big and just perfect for 2 people to share (if you are not a meat lover or doesn’t have a big appetite).

Dessert: Candid apple

The carmelized apple dessert wasn't so-so...which could be skipped...no further comment to be added.

題外話/補充資料： The tables inside this small restaurant are very packed & tiny, we could barely fit all the dishes on the table and beware not to knock anything over which will probably hit hte table next to you.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-05-21

用餐途徑

堂食

人均消費

$680 (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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推介

已推介
檢舉

張貼

評分

味道

環境

服務

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