Cocotte

This restaurant reminds me of a rustic French countryside kitchen.  One of my friends suggested the place and I thought why not?

I was very late for my lunch appointment as traffic was a nightmare on that Saturday afternoon.  I hate to be late.  As soon as I arrived, we quickly placed our orders.

Fried Tripe

The Fried Tripe was coated with bread crumbs.  Taste wise was ok as it was a pretty straight forward appetiser.  It reminds me more of tapas where you pick and snack.

Chicken Liver Mousse

 The Chicken Liver Mousse was done well.  It was creamy and smooth in consistency.   It was served with mesclun, cornichons and tomato coulis.  The portion was decent and tastewise, it was good.

Escargots Gougeres

The Escargot Gougeres was also rather interesting as the escargot was served in a pastry, instead of the usual style.  The parsley cream gave it some extra flavour to the escargots.  The tomato coulis was served again with this dish.

Navarin D' Agneau Printanier $37

 The stewed grass fed lamb shoulder was extremely tasty and tender.  It was served with baby carrots, pearl onions, fava beans, peas and new potatoes.  We all agreed that this dish was done well.  The sauce was not overpowering and it has just enough flavours and seasoning.

Sole Meuniere

One simply must try the sole meuniere when in a french restaurant as well.  This was done very well, cooked to perfection.  The fish was tender and juicy on the inside and the skin lightly crisp.  The brown butter sauce was good too.  Again, it was well seasoned without being heavy handed.  I really enjoyed this dish very much and even more so when I had a whole row of roe in my sole :)

Basque Cake

This is a traditional cake from the Basque region, we thought we should try this to share as we were stuffed.  I must say the cake was excellent...  each morsel was delightful, moist, creamy, not too sweet and taste like how a cake should be.  We thought it was good too.

Ratings:

Fried tripe:  6.5/10
Chicken Liver Mousse: 8/10
Escargots Gougeres: 7.5/10
Navarin: 8.5/10
Sole Meuniere: 9/10
Basque Cake: 8.5/10


No. 2 Dickson Road
Singapore 209494

Opening Hours:

Lunch:
Mondays to Saturdays
1200hrs – 1430hrs
(Last order 1400hrs)
Sundays
1200hrs – 1500hrs
(Last order 1430hrs)
Dinner:
Mondays to Thursdays
1830hrs – 2230hrs
(Last order 2200hrs)
Fridays to Saturdays
1830hrs – 2300hrs
(Last order 2230hrs)
Closed on Sundays

Bar Hours:

Mondays to Thursdays
1200hrs – 2300hrs
Fridays to Saturdays
1200hrs – 0000hrs
Sundays
1200hrs – 1500hrs

http://restaurantcocotte.com/