#pierre koffmann

Michelin-level mash with Pierre Koffmann | Meet your Maestro || BBC Maestro

I was debating between the spud tater-tots Will demo'd, but thought this mash would be easier & I added cheddar to it as Pierre suggested.. it was amazing, just don't serve it lukewarm.

I recognize Fallow got the ball started on mash, so part two not too much water, yay, but now I have to get my timing right so it's still hot off the stove. I ran it thru a plain old sieve, I don't want the clutter of a ricer/food mill. These potato ballen looks so fluffy, never knew all the work that went into s/t like this..hopefully it is worth all the effort.

I will follow you in using rosemary!

(Probably) The First Ever 3 Michelin Star Potato Dish || Fallow

I should probably disclose to you that I was influenced by the fact Carolyn Bessette-Kennedy used to eat mash whenever she was starving..I still dunno why it popped up on my feed. Her minimalist style is very Jane Birkin, not everyone wants to be seen at any cost.

50 Scandalous Facts about Carolyn Bessette-Kennedy | Cultured Elegance

Cooking a 3 Star Michelin Legend’s Own Recipe for Him | Fallow

Great cover shot, lol, love the nervousness & all the networking to call s/o you know to help you nail down all the details, thought your uncle would get his elbow grease involved in the dish tbh but I guess it makes sense that he just advises you. Then this part with you pouring the wine & making your sauce reminds me of the scene in Julie Julia where Jules is making Boeuf Bourguignon & she falls asleep midway & wakes to the smell of it burning up. [8:48]

This was one of the challenge qualifiers in Master Chef UK, The Professionals & most of them were required to splay the casing without cutting a line down the middle, it was brutal watching them all try to do pull it off. Instinctively they all knew it was a terrifying dish to try to accomplish. I hope you guys watch it, it's hilarious.

New recipe at cookbookreview.blog Stuffed Pig’s Trotters with Morels by @KoffmannPierre from Signature Dishes That Matter

La Tante Claire United Kingdom 1977

4 pig’s trotters (feet) 100 g carrots, diced 100 g onions, diced 150 ml dry white wine 1 tablespoon port 150 ml veal stock (broth) 225 g veal sweetbreads, blanched and chopped 75 g butter, plus a knob (pat) for the sauce 20 dried morels, soaked until soft, and drained 1 small onion, finely chopped 1 chicken breast, skinned and diced 1 egg white 200 ml double…

Sheree Murphy set to host new daytime cooking show

Former Emmerdale actress Sheree Murphy is set to host a new daytime cooking show. Sheree is set to front the forthcoming programme ‘The Big Chef Showdown’ as Michelin-starred chefs mentor amateur home cooks in a kitchen battle. She said of her new gig: “I’m a huge foodie and a big fan of cooking shows, so to be in the presence of these world-class chefs every day is an amazing experience.” The…

What You Need to Know About Pierre KoffmannBen Mervis

Here's a look at the career and legacy of Pierre Koffmann, legendary London chef who appeared at MAD this summer to answer "What Is Cooking?" through a demonstration of three iconic techniques: 

In 1970, a talented French rugby side upset England 35-3 in an international match at the latter’s home ground, Twickenham. The match left more than 20,000 England fans bitterly disappointed, but the unexpected victory was a delight to one particular fan of les bleus, a visiting chef named Pierre Koffmann, for whom Twickenham was the first stop of an expected six month stay in England.  It was Koffmann’s love for rugby that had sent him across the channel but his brief stint turned into a permanent one, and led him to create a reputation for himself as one of the greatest chefs London has ever known.

Chef Pierre Koffmann left his native Tarbes, France in the 1970s to work with Michel and Albert Roux at London’s Le Gavroche and, later, their Waterside Inn in Bray. In 1977, he opened his first restaurant in London, La Tante Claire, which earned three Michelin stars. Koffman was a pioneer in celebrating offal cookery, and chefs Gordon Ramsay, Marco Pierre White, and Marcus Wareing all passed through his kitchen.

For MAD4, he appeared onstage three times to answer "What Is Cooking?" in the most literal sense, through technique and craft. Here are his three demonstrations—omelette (viewable above), artichoke, and the storied pig's trotters. Included, of course, is Koffmann's delightful and engaging commentary. Stay tuned for a look at Koffmann's legacy later this week on the site. 

Next month, William will be joining Pierre Koffmann and others for a unique dining experience. With over 20 Michelin Stars between them and a host of other awards, this is sure to be a night to remember.

It’s been 35 years since Pierre Koffmann opened his legendary ‘La Tante Claire’ restaurant. To celebrate, Pierre will be inviting nine of his protégés – all now leading chefs in their own right, including William – to cook with him for a special two night event in November.

The three-Michelin-starred chef, who ran La Tante Claire for 25 years from 1977 to 2002, will host ‘La Réunion des Chefs’ on Sunday 11th and Monday 12th November at his current restaurant, Koffmann’s, at The Berkeley Hotel in Knightsbridge.

Each evening will see a special dinner being prepared by Pierre and five of the group of his former chefs. Pierre will be preparing an iconic main course on both nights and each of his protégés will prepare a course on one of the evenings. William, needless to say, will be doing the dessert course on the first evening, and in true Curley style, he will be focusing on chocolate! William’s dish will be inspired by his time spent training with Pierre Koffmann, giving William a chance to show off his perfect pastry skills gained during his time at La Tante Claire between 1993 and 1995.

Pierre Koffmann

After each of the meals, Pierre Koffmann and the chefs will join guests in raising a toast to Pierre’s outstanding 35 year career and take a look back at some of the more memorable episodes...

All nine chefs are thrilled to be working with Pierre again. The event has been described by them as a “coming together of respect” for their mentor. William has revealed that “there’s a real connection with Pierre that never leaves you. What I learnt then is part of what we do now. What we’re putting together will be a tribute to Pierre”.

The six course menus, details of which are to be revealed soon, include a glass of champagne and a selection of canapés, and are priced at £100 per person, or £165 per person with matching wine with each course. This is an exclusive event and only 100 places are available. If you fancy being a part of this incredible, one-off event, reservations can be made by calling Koffmann’s directly on 0207 235 1010.