Seattle – Copine

Copine was a long time coming, it took Chef McCrain and his wife about two years to open this fabulous restaurant after leaving Book Bindery. There is definitely a French influence throughout the menu and far enough that I actually ordered the chicken dish as my main. Usually chicken is presented for the least adventurous eater but this was classically French EN CRÈPINETTE  preparation which means it is wrapped in caul fat although it was whole chicken rather that ground like sausage meat. The gnocchi were little pillows of air, it felt almost like biting into cotton candy. Every course was fantastic and paired with the 2002 cabernet I brought from home made for a wonderful evening.

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Sockeye salmon tempura amuse

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Challah

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Ahi Tuna Crudo: avocado, pine nuts, mandarin orange, cilantro shoots

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Foie Gras Terrine: duck confit, mulled wine gelee, candied hazelnuts, quince

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Beef Tartare: house made chips

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Crispy Skin Sablefish:”bonito consomme,” pickled vegetalbes

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Poulet en Crepinette: black truffle mousse, gnocchi parisienne, confit salad, sauce perigourdine

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Dark Chocolate Gateau: feuilletine, caramalized banana, coconut sorbet

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