Cochin Del­i­catessen

HK Magazine - - DINING -

This new­comer to the din­ing scene is owned and op­er­ated by chef Re­naud Marin, whose joy for clas­sic French cook­ing is pal­pa­ble from the first bite.

The deli touts a se­lec­tion of high-qual­ity French cold cuts and cheeses, from pâtés to ril­lettes and sausages, and pre­cious tinned goods filled with an­chovies and caviar. Dig into this side of the menu with the warm chunks of baguette and a glass of wine, and you’ve got a pretty de­cent meal. But don’t ig­nore the rest of the menu, which of­fers com­fort­ing French bistro food at its finest: The free-range or­ganic chicken is beau­ti­fully basted and fall­ing apart in its own jus, while the beef tartare is per­haps the best we’ve tasted in the city, with a com­bi­na­tion of fresh and aged beef com­ple­mented by creamy av­o­cado and smoked sar­dines.

26 Peel St., She­ung Wan, 2561-3336.

Grilled red mullet and foie gras creme brulee at Cochin

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