I was honored when Heather Jones (Heather Jones Consulting) invited me to attend a blogger dinner at this quaint, wonderful French Bistro, Cocotte.   Heather’s tag line on her site says  “Connector, promoter, advocate for all things delicious in Portland.”  She certainly did her job connecting me and about 10 additional food bloggers to the deliciousness that is Cocotte.   It was a fantastic evening chatting with my friends from Portland Bloggers and meeting some new foodies.  I also had the chance to speak with the head chef, Kat LeSueur.  Kat talked about she fell in love with French-style cooking from visiting France at a younger age.   I truly enjoyed all the dishes she created and I thought her wine parings were brilliant. (I loved the Sparkling Vouvray with our “Snacks” and the Syrah with our Duck feast was perfect.)

If you would like additional food reviews please visit these bloggers:  Merlot Mommy and Je Manage la Ville

Thank you again to Heather Jones and Cocotte for hosting this event and inviting me and my camera.  I had a wonderful time.  I definitely will suggest this gem to anyone who is looking for a great French bistro or just an awesome NE restaurant.  Enjoy the photos.

Snacks: Compressed Apple with Chèvre Mousse, Spiced Carrot Soup with Black Plum Compote, Salt Cod Brandade Croquettes with Romesco and Pickled Shredded Beet with Pistachio Butter. Paired with Sparkling Vouvray, NV.

Snacks: See above photo & caption for flavors.

Steelhead: Smoked Quinalt Steelhead Belly, Honey Mustard, House-Cured Steelhead Caviar, Picholine Olives, Cara Cara, Candied Kumpquat. Paired with Tavel Rose, E Guigal, Cote du Rhone 2011

(Left Photo) Clams: Nevor Shellfish Farm Clams, White Miso, Nori, Pickled Shiitake Mushroom, Chili Flake. Paired with Domaine des Dorices, Muscadet, Lorie 2011
(Right Photo) Cheese: Cabra al Vino Goat Cheese, Pear & Radicchio, Pickled Onion and Picholine Olive. Paired with Rayaut, Borgougne Rouge, Lorraine 2008

Duck: Black Tea Cured Duck Breast, Ginger Poached Black Plum, Potato Puree, Mustard Greens, Pickled Mustard Seed. Paired with Fausse Piste, la Pyramide Syrah, Columbia Valley 2010

There was a fabulous dessert as well.  I am a huge fan of desserts so when the Chocolate was placed in front of me I just started enjoying the amazing flavors and forgot all about my work for a moment.  That’s how good the dessert was… unfortunately I don’t have any photos to show you.  Chocolate: Orange Scented Chocolate Cake, Black Pepper Vanilla Whipped Cream, Praline Sauce, Gold Leaf.  Paired with Lustau, Anada 1997 Vintage Sherry.  It was fabulous.  Down below I thought I would share just a few additional photos of the chef team preparing their snacks and the bloggers enjoying their meal.  Cheers.