Cocagne goes Sugaring Off

One of these days I’m going to have to try Cocagne for dinner – I was pretty impressed with what the chef put together at a recent brunch during the Festival of Lights – and isn’t that the point of the Festival – to get people out of their comfy hang-outs – and into new and perhaps exciting places like Cocagne?

The advertised meal was the chef’s rap on Sugaring Off – so he started with the traditional meal (check out my blog on the Festin de Compagne) and went from there. There were pickled beets – sliced so thin it was a challenge to get them off the plate – and instead of deep fried Oreilles de Crisse – the chef offered Prosciutto style ham slices sitting on a maple glaze. The omelette – while not the glorious fluffy concoction I had up north – was interestingly seasoned.

Portions were ample – so that wasn’t the problem. The problem was that he didn’t go far enough – neither the feast of a Cabin a Sucre – nor the extremely elegance of a complete departure from the offerings of a Cabin. Instead it was pleasant, the company was nice  – overall – I didn’t get blown away.

This was clearly not the winner in the battle for my heart – the lack of the inspired group of musicians was enough to put me off. And there was no jug of maple to pour as required – instead there was a tiny metal bowl partly filled for the table to share. Just doesn’t say – Sugar – to me. And there was no Tire of course. But even though I can’t say that Chef Alexandre Loiseau won my heart with his maple based creations – he did intrigue me. I’ll definitely go back some day soon for dinner – just to put his pedal to the metal so to speak.

Bistro Cocagne on Urbanspoon

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