La démarche Ma Petite Cocotte
Qualité d'un restaurant,
chez vous
Chaque plat est élaboré selon les techniques classiques françaises : cuissons lentes, réductions maîtrisées, pâte feuilletée artisanale. Le même soin qu’au bistrot parisien, servi directement à votre table. Vous choisissez votre menu, nous nous occupons du reste.
Les Entrées
Entrées
Onze entrées sont proposées, allant d'un carpaccio d'été léger à des noix de Saint-Jacques poêlées. Les entrées froides sont prêtes à servir, tandis que les entrées chaudes sont accompagnées d'instructions simples pour les réchauffer. Il ne vous reste plus qu'à utiliser vos plus belles assiettes !
Seafood · Warm · GF
01
Seared Scallops, Cauliflower Purée
Hand-dived scallops served on a smooth cauliflower purée, accompanied by toasted hazelnuts, blanched florets, and chives.
Vegetarian · Room temp · GF
03
Burrata & Roasted Southern Vegetables
Roasted Mediterranean vegetables accompanied by preserved lemon, homemade basil pesto, and torn burrata.
Fish · Cold
02
Salmon Gravlax, Pickled Cucumber & Mustard Dill Sauce
Saumon écossais marinés pendant 48 heures, servis avec des concombres marinés et une sauce moutarde-aneth. Accompagné de blinis.
Meat · Cold · GF · DF
04
Beef Tataki, Radish Salad & Crispy Shallots
Seared beef fillet cooked rare, served with radish, coriander, crispy shallots, and a soy-mirin dressing.
Les Plats
Main courses
Fourteen mains from a simple roast salmon to an eight-hour braised lamb. A mix of French classics, seasonal fish and creative vegetarian dishes.
8-Hour Lamb, Individual Pommes Darphin
Lamb shoulder braised for 8 hours with garlic cloves, carrots and herbs, served with crispy individual potato galettes, and a Thyme jus.Lamb shoulder braised for eight hours with garlic cloves, carrots, and herbs, served with crispy potato galettes and thyme jus.
GF
Bœuf Bourguignon
Burgundy-marinated beef served with carrots, pearl onions, and mushrooms, inspired by French cuisine.
GF
Roast Salmon, Yuzu Carrot Purée
Oven-roasted salmon fillet served on a smooth carrot purée infused with yuzu juice and zest.
GF
Charred Cauliflower Steak, Olive Pistou & Porcini
Dramatically charred cauliflower served with a pistou made from Castelvetrano and Niçoise olives, accompanied by sautéed porcini mushrooms and capers.
GF
+ 7 more entrées and 10 more mains in the full menu
Les desserts
The sweet finale
From Michalak's iconic Fantastik to a delicate individual pannacotta — choose a whole cake for the table or individual portions for each guest.
Gâteaux & Entremets — serves 6–8
Amandier — Christophe Michalak
Fantastik Chocolat, Noisette & Caramel Fraîcheur Chocolat — Pierre Hermé
Entremet Exotique
Dacquoise Framboise
Lemon Meringue Pie
Tarte Intensément Vanille
The Ultimate Carrot Cake
£55
£65
£68
£60
£58
£55
£58
£45
Petits Fours Sucrés
Box of 30
Box of 60
Canelé · Honey Madeleine · Pistachio Financier · Mini Apple Tatin · Mini Pavlova. The perfect addition to coffee after dinner.
£70
£130
Individual portions
Poires Pochées Épicées, Mascarpone Vanille
Seasonal Panna Cotta
Cube au Chocolat, Insert Passion
Specify the number of portions when ordering. Ideal for smaller dinner parties where you want individual plated desserts.
£9
£9
£12
LE FROMAGE
Plateau de Fromage
The French cheese course — the essential bridge between main and dessert.
All cheeses sourced exclusively from Fromagerie Beillevaire UK — one of France's finest affineurs. Served with Poilâne walnut bread and a 30g jar of fig jam.
Plateau Classique — 3 fromages
A focused selection covering three essential families: soft, pressed cooked and blue. Served with Poilâne walnut bread and fig jam. For 4–6 people.
£45
Serves 4–6
Plateau Classique+ — 5 fromages
Five cheeses across all the great French families — soft, washed rind, pressed cooked, blue and fresh goat. With walnut bread, fig jam, grapes and walnuts. For 6–8 people.
£75
Serves 6–8
The process
How it works
We take care of everything from shopping to cooking to delivery. All you need to do is set the table and welcome your guests.
01
Choose your menu
Browse our starters, mains and desserts and build your menu. We're happy to advise on combinations that work well together.
02
Book your date
Minimum 72 hours notice. We'll confirm your booking and note any dietary requirements or special requests.
03
We cook for you
Everything is freshly prepared using seasonal ingredients and French cooking techniques — no shortcuts, no compromises.
04
Delivered to your door
Dishes arrive beautifully packaged with serving instructions. Most starters and desserts are ready to plate straight away.
Ready to plan your dinner?