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.


Sockeye salmon tempura amuse




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


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


Beef Tartare: house made chips


Crispy Skin Sablefish:”bonito consomme,” pickled vegetalbes


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


Dark Chocolate Gateau: feuilletine, caramalized banana, coconut sorbet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: