Chef Sebastien Pourrat grew up among small-scale farmers and armagnac (brandy) producers in the southwest of France. He sharpened his cooking skills in the rich culinary traditions of Bordeaux, the Basque Country, and Paris. By drawing on the deep respect for the land his grandparents imparted to him, he gives depth to the perspective he’s gained as a world traveler and storyteller. His creations recall crowded comptoirs after bullﬁghts, lingering family dinners in the countryside, and classic Parisian brasserie fare.
With the opening of his New York restaurant Cocotte in Soho in 2012, Pourrat says he loves the challenge New York brings: it’s a melting pot of tastes and ﬂavors, with a vibrancy and creativity that he seeks to emulate in his cooking.