Cocotte is the French slang word for baby chickens or "chicks". Whole free-range chickens are roasted in a rotisserie machine imported from France.
In France rotissoire is a strong part of the culinary heritage, dating back to 1248, when King Louis IX ordered the establishment of guilds, including one called Les Oyeurs or goose roasters. The guild’s confrerie - or brotherhood - would cultivate standards of professionalism and quality for over four centuries, until the guild system was destroyed in 1793 during the French Revolution. Then, in early 20th century France and Belgium, rotisserie became a fashionable restaurant concept.
“French rotissoire cooking is the traditional art of roasting chickens on a very slow rotation which intensifies the flavour, resulting in tender, delicious tasting meat,” said Cocotte co-owner, Delphine de Beer. “It also roasts without retaining fats and oils and without the charring effect of barbecuing, resulting in a chicken that is healthier and juicier.”
The free-range chickens are seasoned with imported French spices and fresh, locally grown herbs and roasted in full view of the customers. They are then packed in a specially insulated paper bag, which keeps the chicken warm for up to an hour. Alternatively, you can save the chicken for later and heat in the bag in a pre-heated oven for 10 minutes.
The side dishes include a selection of seasonal side salads and French style homemade sauces.
Internationally acclaimed Belgian designer, Laurence Soetens, designed the shop’s contemporary look and feel made up entirely of tiles for the walls and floor inspired by the look of a typical butchery/rotisserie in France.
Dine at home with Chef Mynhardt Joubert
The concept of dinner at a chef’s home is an attractive option for food lovers who crave an experience that is contemporary and economical - without compromising on authenticity.
Paarl-based food stylist, former restaurateur and experiential culinarian cook Mynhardt Joubert has embraced this trend by hosting top-end, yet affordable, dining experiences at his home-based restaurant in Paarl. These experiences are often inspired by seasonal flavours, and there’s room for only 10 to 30 people per sitting to enjoy these unique experiences - all expertly paired to wines from some of South Africa’s top estates.
For his menus, Joubert draws inspiration from cultures where dining really represents a festive occasion: hearty Mediterranean cooking, South African celebratory meals, French cuisine - and always features the best local seasonal ingredients available
His stage is his cosy loft-styled home, which was previously an open gallery, owned by his downstairs neighbours. Guests are immediately made to feel at home in this intimate open-plan space that allows for a constant flow between Mynhardt in the kitchen and the dining party at his table.
“This is not just simply serving or enjoying a meal,” said Mynhardt. “I really aim to create a memorable experience where people feel that they got so much more than what they paid for - food for me is about generosity and I will never compromise on that belief.”
A seat at Mynhardt’s table can be booked and catered according to guests’ particular needs. Costs are R450 to R650 per head.
For more information on Mynhardt Joubert, visit http:\mynhardt.co.za.
Winter Specials at Kario
Overlooking the V&A waterfront with spectacular views, the chefs at Karibu bring together all their passion and years of experience to create a truly South African dining experience.
Organic meat is sourced from their private game farm ensuring the organic fragrances of the veld are incorporated into all dishes. Karibo offers an exclusive wine list, including the best award-winning wines, with a large selection served by the glass.
Karibo is offering a winter set menu - two courses for R165 or three for R18):
Starters: fynbos salad or snoek pate.
Mains: bobotie, peanut and honey sesame chicken or Malay vegetable feast.
Desserts: ice cream and chocolate sauce or Cape malva pudding.
For more information call 021 421 7005/6. Bookings are essential.