Cocotte duck breast is vacuum-cooked at low temperature to keep all the flavors of the meat. It is then grilled in a pan before being placed on its pepper sauce accompanied by Cocotte potato. It is the signature dish of Cocotte Bistrot
Cocotte duck breast is vacuum-cooked at low temperature to keep all the flavors of the meat. It is then grilled in a pan before being placed on its pepper sauce accompanied by Cocotte potato. It is the signature dish of Cocotte Bistrot