Review

A platter of fresh fine de claire oysters on the half shell is a recommended starter. Larger appetites may indulge in a cheese and charcuterie board, such as one topped with paletta iberica, chorizo, truffle, gouda, aged comte, brie de meaux, truffle salami, and chicken rillettes. Smaller layouts with three or five cheeses and cold cuts are also on hand. Hangar steaks and the tomahawk steaks, each from Australian wagyu, are perfectly grilled according to taste and served with your choice of three sauces. Seared Hokkaido scallops, dished up with roasted butternut mash, sauce vierge and coffee tuile, makes for a great seafood pick. Roasted cauliflower and potato confit from the rotisserie stand out among the sides, and among the salads, cocotte caesar salad of baby cos, roast chicken, quail eggs, parmesan, bacon bits, and garlic croutons takes a star turn. The winning desserts is the signature pain perdu AOP, made with Isigny butter, trench toast, honey and sea-salt ice cream, berry salad, and chantilly cream. Cocotte's wine list begins with a comprehensive offering of champagnes, red and white wines by the glass from France, Spain and Italy, along with extensive global bottles, heavy on French. Signature cocktails and the classics are delivered to table with style. The bar brews the perfect espresso.