.png){kind=small}
OUR STORY
Classical training, built around where our ingredients come from.
Ten Years Behind the Fire
Since 2016, Cocotte has been Bangkok's French steakhouse — built on fire, shaped by provenance.
At Cocotte, great dining begins long before a meal reaches the table. Inspired by French culinary tradition and shaped by a deep respect for provenance, we source exceptional ingredients from trusted farmers and honour them through fire-driven cooking, from our signature Tomahawk to every dish prepared from scratch.
Great food sets the table. It's the conversations, the second bottle of wine, the night that runs later than planned that stay with you. Cocotte is where you gather, and where you come back to.
Provenance
Sourced with intention, not convenience. Quality we choose deliberately, dish by dish.
Craft
A decade of technique behind every station: the grill, the rotisserie, the wine list.
Conviviality
Hospitality that turns first-time guests into regulars: remembered orders, familiar faces, real warmth.
WHO WE WORK WITH
Sourced with intention
Every ingredient has a story. These are some of the producers whose work makes its way onto our menu every day.
PORK CHOP
Joe Sloane
Heritage pork, raised and finished with care. The source of our signature pork chop, chosen for consistency and flavour.
WAGYU
Icon XB
Award-winning Australian Wagyu: the source of our signature Tomahawk, centerpiece of the grill and the room.
CHARCUTERIE
Maison Rene
French charcuterie, handcrafted in Bangkok. The source of the cured meats on our board, made with traditional technique.