Cocott'

Cocott derives from the French word cocotte /kkt/. It designates a pot in which food can be both cooked and served. It is often made of cast-iron, and first originated from the Netherlands in the 17th century as the English name (Dutch oven) indicates it. Cocottes are widely used in France and associated to hearty food as they are particularly well... suited for long, slow cooking, like roasts, stews, and casseroles, linking it to traditional dishes such as beef bourguignon, pot-au-feu and roast chicken. Our restaurant revolves around two main elements. First, the usage of cocottes representing a French cooking tradition, and then the notion of food sharing, a way to bring people together and create a casual atmosphere. With these two components put together, Cocott wishes to introduce a convivial way of enjoying French cuisine lifted of all the rules and fuss associated to it. We focus on a generous style of cooking, emphasising on quality and pleasure. We believe French cuisine is about the produces, and that it is first and foremost an interpretation of the ingredients available in the region it is performed. In this way, we are cooking truly French food at Cocott, serving hearty dishes with a hint of tradition, and a dash of Malaysian flavours. We endeavour to source for local and sustainable ingredients whenever possible, without loosing our cultural identity.Read More