Cobéa, Paris, 11/30/18

exterior
exterior

Cobéa is a smallish place that was really busy.  The setting is white clothes and napkins covering the small close tables, lowered lighting, no music, a wall of barred windows overlooking the garden and a small window serving as a pass through area for the kitchen.  The staff kept a frantic pace but seemed to be fairly inefficient in their service in spite of that, however it did leave me feeling rushed and yet I wasn’t.  There was lots of carrying things to and from the kitchen and the pacing quite variable, in addition the explanations of the dishes was poor.  The menu lists the items and you pick 4, 6, or 8 courses with the items already selected for the number of courses you pick.  There was little price difference in the tastings.  We chose the 8 course menu which featured both of the protein options.  Portion control was all right.  They have a one Michelin star rating.

interior
interior
inteior
interior
window to kitchen
window to kitchen
tsble set up
Table set up
menu cover
menu cover
menu
menu
to make a wet cloth
to make a wet cloth
Frankie watcjed it grown
Frankie watched it grow

 

An amuse bouche was a cream of white chocolate and parsnip soup with coffee, grapefruit and squash.  It was creamy and filled with good stuff.   Alongside were a fish ink chip, parmesan cheese , plantain chips, none of which were outstanding.

cream of white chocolate, parsnip, coffee, grapefruit
cream of white chocolate, parsnip, coffee, grapefruit
inside
inside
fish ink chip, parmesan cheese
fish ink chip, parmesan cheese
different angle
different angle

 

Bread was a dense brown variety with a nice crisp crust and served warm.  With it was a mustard butter.

bread
bread
wine
wine

 

Potato gnocchis, Pata-Negra and Parmesan were in a creamy amaretto with black and white truffles.  The gnocchi were nicely browned with creamy filling.  The dish had a tasty variety of textures and good flavors.

Gnocchis, Pata-Negra and parmesan
Gnocchis, Pata-Negra and parmesan
closer
closer
gnocchi
gnocchi
Frankie wondered around the fake trees
Frankie wondered around the fake trees

 

French Britany Wild Crab and Smoke Milk also contained celery, apple and  was topped with lobster gel.  It was smokey and spicy.  The spiciness was nice but the crab flavor was lost among the mix of stronger flavors.  It was an interesting combination but I wouldn’t call it a winner.

French Britany Wild Crab and Smocked Milk
French Britany Wild Crab and Smocked Milk
closer
closer
undeerneath
underneath

 

French Normandy Scallops were served in a creamy chestnut, banana rum sauce.  There were some bits of crispy chestnuts and chives and leaves on top.  The dish reminded me heavily of the amuse bouche soup.

French Normandy Scallops
French Normandy Scallops
closer
closer
turned
turned
inside
inside
Frankie and the table candle
Frankie and the table candle

 

French Britany John Dory Fish and Mussels was topped with cauliflower and lemon on a sauce of John Dory, ginger and coriander.  The mussels were underneath.  Raw cauliflower was on top, cooked underneath and the separate dollop is lemon sauce.  The fish was a tad overcooked and the extra lemon zest on top added too much pungency to the taste.  The mussels were nicely cooked as were both types of cauliflower.  This dish was okay overall.

French Britany John Dory Fish and Mussels
French Britany John Dory Fish and Mussels
closer
closer
turned
turned
underneath
underneath
Frankie gave it a sniff
Frankie gave it a sniff

 

Farm Chicken was served with Jerusalem artichoke, chive, chestnut, trumpet mushrooms, other mushrooms and quince.  The white meat chicken was boneless and juicy, not dry, as it was still slightly pink.  A number of micro greens festooned the plate along with cracked pepper and tapioca powder.  It was a nice variety of textures but for me there were too many things on the plate.  It became a jumble of flavors instead of featuring the finely done chicken.

Farm Chicken
Farm Chicken
closer
closer
turned
turned
turned
turned
Frankie found some interesting wipes in the bathroom
Frankie found some interesting wipes in the bathroom

 

Wild Deer (French hunting) was artfully placed up on one side of the wide brimed bowl.  It was decorated with beet root, black currant and a dark sauce.  It was pretty good as far as the meat but the foamy rose sauce was weird.  It was roasted and nicely done but the meat was still on the mealy side, however I think this is the nature of this type of deer.  At least there were no micro greens but it wouldn’t rate a good.

Wild Deer (French hunting)
Wild Deer (French hunting)
closer
closer
other side
other side
underneath
underneath
underneath
underneath
Frankie thought it was a red plate
Frankie thought it was a red plate

 

A 24 month aged Comté cheese was thinly sliced and also whipped into a creamy state and served alongside a toasted brioche.  The bread was quite nice as was the sliced cheese.  The creamy part didn’t appeal as much but it was easy to separate.

24 Months Comté Cheese
24 Months Comté Cheese
closer
closer
brioche
brioche
Frankie explored
Frankie explored

 

A palate cleanser of lemongrass sorbet  was dotted with lemon zest and nicely refreshing and tasty.

lemongrass sorbet
lemongrass sorbet
Frankie tried to find a plant
Frankie tried to find a plant

 

Dessert was an apple sorbet with meringue and apple bits.  It was nice.  The other dessert was a 75% Peruvian chocolate with curried pistachios.  Extra treats included a halved passion fruit which was tart but very flavorful.  Two treats were on a dish of edible small balls of white chocolate and caramel flavor.  A raspberry jelly that was okay and sweet.  A praline pastry that was very sweet and filled with caramel.  The little balls were crunchy and good and fun to eat.

extra desserts
extra desserts
apple sorbet
apple sorbet
little closer
little closer
inside
inside
Chocolate
chocolate
inside
inside
passion fruit
passion fruit
Frankie gave it a sniff
Frankie gave it a sniff
praline pastry and raspberry jelly
praline pastry and raspberry jelly
inside
inside
edible balls to present on
edible balls to present on

 

A parting treat was a cookie of fennel and hazelnut and it turned out to be quite good.

Frankie showed off the cookie that was a parting gift
Frankie showed off the cookie that was a parting gift
wine cellar in the floor
wine cellar in the floor
garden outside our window
garden outside our window
Frankie shared the restaurant details
Frankie shared the restaurant details

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