In fact, if you don’t live in the 7th arrondissement of Paris, move there. Find a reason. You need this place right on your doorstep.
For starters, you don’t need to make a reservation. Of course during the peak lunch and dinner times, you might have to wait a short while, but the staff are super charming and friendly and they have a great system in place to get you seated as soon as possible.
Inside is modern and fluid, contemporary and chic but importantly it’s not cold or aloof. The atmosphere is buzzing and lively: rather hip but not in a pretentious way. There’s a great mix of local Parisians and overseas visitors. You can choose to eat at high stools at the long curving bar counter that draws you inside to the spotless open kitchen and giant blackboard area with a skylight bringing warm light or at the tall tables, either individual or shared.
There’s a touch of magic going on at Les Cocottes because it manages to be a blend of everything. It’s smart but it’s casual. It’s fancy but it’s simple. But above all it’s warm and friendly and you’ll find yourself chatting to your neighbor or to the staff at the counter. Come for lunch. Come for early dinner and afterwards walk across to La Tour Eiffel to watch the sunset. Paris doesn’t get any better than this.
Christian Constant was born in the Southwest of Paris. He began his career as a chef in 1988 at the Hotel Crillon in Paris followed by the Hotel Ritz. He then founded his first restaurant Le Violon d’Ingres in 1996 and received one Michelin star.
Today, Constant owns five restaurants with each one their style and their own chef: Le Violon d’Ingres, Le Café Constant, a Le Bibent, and Les Cocottes de Christian Constant I, a restaurant offering traditional recipes cooked exclusively in Staub cocottes. Constant has most recently opened a second location of the famed Les Cocottes in the Sofitel Arc du Triomphe in Paris.
Bring a pot of water to a boil and prepare a bowl of ice water. Boil asparagus for 2 minutes, lift out and plunge into the ice water. Boil the peas for 1 minute and add them to the ice water as well. Drain the vegetables and lay to dry on a paper towel. Slice 8 spears of asparagus on the bias into 2 inch pieces and set aside for the garnish. Keep the others whole.
Bring a pot of fresh water to boil for the potatoes. Peel the potatoes, cut in quarters, and put them in the salted boiling water. Cook until fork easily slides through, around 14-17 minutes. The potatoes will cook while you are making the cod.
Heat the cocotte to medium/medium-high heat. Add the regular (not snail) butter to coat the pan. Lightly season the fish with salt and Piment D’Espelette and place skin side down to sear for 1-2 minutes.
Staub Cast Iron 4 QT Cocotte
Due to the superior construction of the Staub cocotte lids, less humidity can escape during the cooking process. 10% more moisture is retained inside the Staub cocotte after 55 minutes cooking time than in products from competitors
Features & Benefits:
-Made in France.
-Heavy weight; tight-fitting lid retains moisture.
-Enameled cast iron with even-heating base and sidewalls ensure food cooks evenly.
-Ideal size and shape to bake casseroles, fry chicken, sear or braise meats or vegetables and cook. one-pot meals
-Smooth enamel bottom works on all stovetops.
-Oven Safe up to 500°F.
135 Rue Saint-Dominique,
75007 Paris, France