W Bringing Cocottes to Town

The creative chef and owner of W Dine and Wine, Geoffrey Weckx has introduced a new dining concept using Cocotte (“koh-kot”), a cast-iron pot traditionally used for stews. It has become one of the hottest cookware in modern kitchens and restaurants. In French, “la cocotte” means both “casserole” and “darling.” Designed and made by French cookware STAUB, cast-iron cocottes’ heat-retaining, flavor-enhancing, indestructible practicality produces tender and flavorful stews.

The revamped menu includes 30 kinds of cocotte dishes, including roasted carrot with cumin and honey, spinach and mushroom potato gratin, lamb ragout, red wine risotto, red wine chicken stew and spicy prawns in basil tomato broth. A variety of egg cocottes are available during the weekends for brunch.

“We decided to introduce the cocotte concept in Beijing as dining today has become increasingly casual, intimate and interactive,” said Geoffrey. “The perfect meal for me is sharing a range of cocotte dishes with friends over great wine. The cocotte is not just practical; it’s also very modern and a great presentation piece.”
Prices range from RMB 28 to RMB 58, and is available at W Dine & Wine for dinner and weekend brunch.