A La Bonne Cocotte : A few years ago Lydie Marshall, a veteran Manhattan cooking instructor, began giving her course from April to October at her home in France, a small chateau in Nyons, near Avignon.
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It was the period known as the Belle Epoque, when Toulouse-Lautrec's girls were cutting up in the Moulin Rouge, or daring bourgeois women went to low-life spots to compete with the cocottes.
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She was one of the great " cocottes " or kept women of the last century, and this tribute hinted you would have to be kept now by a big bank account to afford one of these elaborate outfits.
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Lila Kedrova, the Russian-born actress whose portrayals of an aging French cocotte in screen and stage versions of " Zorba the Greek " won her an Academy Award and a Tony, died on Feb . 16 in Sault Ste.
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Back in England Bond was " not a gourmet, " we learn in " On Her Majesty's Secret Service . z'" In England he lived on grilled soles, oeufs cocottes and cold roast beef with potato salad ."
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Still, when I want to make an all-in-one meal as a gift for friends with a new baby, it's " Mastering " I pull out to make Poulet en Cocotte Bonne Femme ( casserole-roasted chicken with bacon, onions, and potatoes ).
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The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugl�r? a pupil of Caf?Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the " grandes cocottes " of the period.
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He owns today six restaurants with each one their style and their own chef : " Le Violon d'Ingres ", " Le Caf?Constant ", " Les Cocottes Tour Eiffel, Les Cocottes Arc-de-Triomphe ", restaurants offering traditional recipes cooked in Staub Dutch ovens.
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He owns today six restaurants with each one their style and their own chef : " Le Violon d'Ingres ", " Le Caf?Constant ", " Les Cocottes Tour Eiffel, Les Cocottes Arc-de-Triomphe ", restaurants offering traditional recipes cooked in Staub Dutch ovens.
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The restaurant is open from 11 a . m . to 3 a . m . Sunday to Wednesday and until 5 a . m . Thursday to Saturday, with menus to suit each moment of the day, from a simple and sparklingly fresh green salad to eggs Benedict to a delicious quartet of main dishes cooked in cocottes, or cast-iron casseroles.
