bazaar goes dining
LET THEM EAT ROCOC0A A new approach to modern French dining By bazaar staff
The buzz of this mysterious local concept erupted overnight. Select people all over Kuwait were receiving a goody bag filled with delectable, whimsically named homemade chocolate bars containing the most unimaginably unique ingredients, little treats like caramel cups topped with marshmallow swirls and edible beading, and tins of caramel filled, powdered chocolate truffles. Where did such bounty come from? Meet Rococoa: one of Kuwait’s newest concepts, that’s sure to steal the hearts of chocolate-lovers and savory gourmands alike. The Patisserie, Creamerie, Viennoiserie and Bistro is a Kuwaiti reflection on French culture, melding what is most famous about the European country: style, cuisine, and decadence. When you first enter Rococoa, the French influence is apparent. Its modern décor reaps contemporary chic wherever you turn, and you feel transported to the streets of Paris, where you’re about to indulge in un café avec tes amis with a pâte à choux chaser– or even, a whimsical salade on a lazy afternoon overlooking the spectacular view the fountain and lined trees that the Jaber Al Ahmed Cultural Center has to offer. Dressed in hues of millennial pink with whispers of gray and gold minimalist geometrical accents, you know you’re in for something special. 64
The flatware: Clean and pristine plates, with lovely balancing cutlery in deep, matte rose gold, and short little round glasses that are perfect for cradling in the palm of your hand. Seeing the set-up alone had us feeling excited, and when we learned that the name Rococoa was meant to be a play on words to reflect the French baroque “Rococo” period, everything came together, and we knew this was bound to be a special place. We are presented with a tasting menu from this establishment’s summer offerings. Since Rococoa just opened, their final menu is still being tweaked for the masses. Their tasting menu, however, was curated to give us lucky diners a chance to understand the flavorful ethos the bistro stands for. Just by looking at it, we nod in appreciation, and sit back, sipping our swiftly presented Pomegranate Mojitos and Green Apple/
Ginger cocktails, anticipating what’s to come. First up are two starters: A Rocket and Kale salad, featuring apple cider vinaigrette, fava puree, seeds, sesame and avocado. Lovely! Such a refreshing way to start a meal, especially when paired with the aforementioned cocktails. Oh, but watch out: The most addictive appetizer I’ve ever met teasingly showed itself: Gougère – a name I can never forget. Made with savory choux pastry, (the same, flaky, buttery pastry used for certain desserts like éclairs and profiteroles), these little balls of heaven were filled with a gruyère mousseline, and served alongside a pommery mustard-pickle aioli. Have you ever experienced aioli that specializes in melting on the tongue, so much so that it reminds you of Béarnaise? It was absolutely delicious. As we decided to contain ourselves and