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Restaurant offering dishes cooked in casseroles and passed from the oven to the table.
He had made the rue Saint-Dominique his stronghold, opening Café Constant, Le Violon d'Ingres and Les Cocottes, with a nice concept: dishes cooked in casseroles go directly from the oven to the table. After a successful career, Christian Constant took his leave and handed over Les Cocottes (and the Violon d'Ingres) to Bertrand Bluy (Les Papilles,5th arrondissement). Les Cocottes is still there, with a predominantly traditional culinary approach. A few nods to the cuisine of the South-West (veal axoa, cassoulet from Toulouse, duck breast...).
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Members' reviews on LES COCOTTES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
J'y retournerai sans aucun doute lors de ma prochaine visite à Paris ! Un grand plus est l'emplacement incroyable ; parfait pour aller à la Tour Eiffel ou juste après !
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notre serveur était sympathique, bien qu'un peu autoritaire
nous avons commandé une soupe d'écrevisses, un risotto à l'encre de seiche, un bourguignon et une crème brûlée pour deux
la nourriture était un peu salée mais mangeable et le risotto à l'encre de seiche et la crème brûlée étaient très bons