Sebastien Pourrat, the chef of Cocotte restaurant in Soho, New York defines himself as a “self-made chef ” and a self-made man.
Sebastien grew up at his grandparents’ farm in Armagnac, France. Although he holds a Law degree, he wanted to follow a different path and embrace a career in the wine and food industry. Driven by his true passion, he moved from South West of France to New York in 2011 to open his very first “bistrot”: Cocotte.
Why did you name your restaurant “Cocotte”?
Cocotte means sweetie pie, honey… It’s an affectionate term for the person you like/love. In the South West of France we use the nickname Cocotte a lot for a daughter, a sister, a girlfriend… I decided to call my restaurant Cocotte because my wife is my inspiration, my everything, “my ride or die”. Cocotte means my wife, my life…
Where did you grow up?
I grew up in South West of France, in the vine region l’Entre-deux-Mers in the Bordeaux region, a few miles away from Sauternes. I spent a lot of time with my grandparents who were farmers in the Armagnac and most of my vacations in the Basque country.
When did you move to New York and why?
I moved to New York in 2011. It’s a place where you can be a maverick. I have been struggling to by my true self in France. New York is a place open to the world. To be in the food and beverage industry is a very exciting challenge because you can deal with food and wine from all over the world.
The beauty of New York, especially for a french person, is to be able to have access to all those different types of cuisines and cultures.
What are your favorite spots in New York?
Red hook in Brooklyn is one of my favorite neighborhoods with all the restaurants, bars, shops there. Especially HomeTown Bar-B-Que where I suggest a must to try: the pulled pork sandwich! All the smoked meats are to die for. I recommend the Sunday brunch.
Bar Jamon in Brooklyn, the sister wine bar of the Michelin-starred tapas restaurant Casa Mono in Manhattan.
The Tea Room of the Crosby Hotel for a ladies afternoon high tea, very chic, Soho style.
What is an average day like for you?
I start my day with a good workout at Equinox Soho. Then it’s time to relieve the stress with Perrine, the best sophrologist in town.
Back to Cocotte to receive the fresh deliveries of the day. I make a point to try all the products before sending them to the kitchen staff. I love to cook the specials of the day: tonight we have some french asparagus and duck confit with port wine glaze!
In the afternoon, it is time for meetings and we start the service at 4pm with our Happy Hours!
What do you find the most rewarding about your work?
When people come to you at night and tell you it was a very unique experience and they enjoyed so much that they want to come back soon and bring their friends. The word of mouth, which is my very own way to do PR, is my reward!
What’s your dream now? Do you have a vision of what will come next?
I am currently working on a new project. My goal is to make a revolution with a food chain disruptive concept, working with the best ingredients in full transparency.
What are your three favorites wines?
Domaine Jean Foillard Fleurie, an easy to drink red Beaujolais with flavors of red fruits and an amazing complexity and structure.
Txakoli Txomin Etxaniz, an effervescent white wine. You need a special pourer to take some height from the glass and get the perfect carbonation.
Coeur Clémentine La Pétillante Brut Rosé, a sparkling Cote de Provence to enjoy during the New York summer.
Any recommendation of the Chef to eat at Cocotte tonight?
The Chipirones, baby squids a la Plancha with olive oil, a perfect dish to share!
Cocotte
110 Thompson St, New York, NY 10012
www.cocotte.nyc