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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
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Certes les plats sont bons et joliment présentés mais c’est un peu une usine à touristes où rien n’est servi pour accompagner un apéritif, le pain est apporté avec le repas et pas même 5 minutes avant, demander des cornichons ou petits piments en plus se solde par 2 cornichons ou piments sur une petite assiette…
La carte est complète et remarquable de gourmandise.
Jérémie a été à notre service et très prévenant.