Pig’s trotters - Pierre Koffmann's recipe

[@dfgndfghdfghdfgh]

Surreal, I saw Marco pierre white make trotters a la Koffman decades ago and now the man himself is making it.

[@fakename6658]

Same here. The big difference i noticed is how easy it was for a young guy like Marco to snap and tear the trotters apart.

[@Dee-gi4ge]

It’s your choice.

[@80Jay71]

I suggest you watch "Anti-Chef" here on YT. He made Pierre-White's version as a beginner not long ago. He is also really entertaining.

[@BBCMaestro]

That's lovely to hear!

[@rsb8380]

Whoever’s idea it was to produce a 40 minute video of Pierre making trotters deserves a medal. This is so good, and he explains so many tiny details and integral things you would otherwise miss or have no idea about. Like, it’s a recipe that needs that kind of length.

[@austinreed7073]

It’s insane the way this has all unfolded. Gordon was my number one for years, until I found Marco. And then Marco was my favorite for years, until I found the Godfather. What a treat that all these generations later, we can still see the man who started it all for the family tree or chefs.

[@cumbriafoodie2259]

I'm extremely fortunate to have experienced this legendary dish of Koffmanns. It's right up there with the best dishes of a lifetime.

[@BBCMaestro]

Incredible!

[@toby4301]

I can reminisce your experience as well.. as I too enjoyed this beautiful dish when Pierre had his restaurant at the Berkeley Hotel.. it was delicious and I followed it up with a pistachio soufflé.. two sensational dishes at three star level

[@Im-just-Stardust]

Wait a minute, a 40 mins video of Pierre Koffman?! What did we do to deserve that 🙌

[@breakingoutin2212]

shut up now

[@HeyDoNotSubscribe]

@@breakingoutin2212 🤣

[@tititichirca8250]

Just say thanks, and enjoy 😂

[@kennywise1]

@@breakingoutin2212 only a loser would comment that and be disrespectful

[@theodore6548]

It would seem your detractors here missed your point entirely.

[@DoctorProperty]

Genius. I ate this dish many years ago when Mr Koffmann had his restarunt in Hospital Road, Chelsea. The only difference is that I think he had truffle in it as well. I can say at the age of 65 that this is the best dish I have ever eaten. I left the restaurant in a daze, not before I had booked for lunch the next day.

[@HarryQ94]

You’re very lucky to have eaten at La Tante Claire, I’m too young to have gotten the opportunity to eat there, although I have eaten at the same establishment multiple times at the 3 Michelin star restaurant Gordon Ramsay which is absolutely fantastic

[@HarryQ94]

@@Mo_Ketchups dried morel mushrooms. In water to rehydrate

[@Mo_Ketchups]

@@HarryQ94 Thank you! Shroomers are my kryptonite, so I’ll use alternate umami (I love mushroom _powder,_ however). ✌️

[@karohemd2426]

@@HarryQ94 We are not worthy. :)

[@BBCMaestro]

We're jealous you got to taste it made by Pierre himself!

[@AJBTemplar]

What a treat. In essence the trotter is a sausage skin. Great to see the process and some good tips about the sweetbreads, morels and cooking liquor vs clean sauce. Pierre was very clear and to the point. Top class.

[@onixtheone]

yeah good idea, maybe ill just make a sausage with all of the ingredients. and smoke it rather than steam it.

[@jtysar]

I'm addicted to the way he says "trotter"

[@bencematyasmarton559]

same here, juiciest word in the world :D

[@rsb8380]

Tro-teur!

[@D0NTREPLY]

marco the realest for crediting pierre on the menu.

[@Qayin]

That’s because he taught Marco?

[@ecdubytecdubyt]

An iconic dish from a legendary chef. Thank you so much for sharing this. I didn't realize Chef Koffmann was such an excellent teacher as well. He explained each step nice and clearly. Thank you!

[@BBCMaestro]

Glad you like it!

[@chrisyboy666]

If anyone has trained or influenced more 3 Michelin star chefs I would be surprised

[@MarkWitucke]

Dear people of the BBC responsible for this archival gem, Thnks for your good work. Please let Mnsr Koffmann know that his trotters have reached as far as Argentina. He is in line after Point as one of the great. Sending love and gratitude. Yours, Mark Witucke

[@a.leehilliard4716]

This used to be served as a special on Sunday nights at Le Cirque in NYC. Hard to get a table on Sunday night as this was a favorite. The closing of Le Cirque left a big hole in the dining world in NYC. People pretend and ignore how important this restaurant was. Thank goodness we still have a Le Cirque in Las Vegas and the DR.

[@cheft]

What a legendary dish from a master chef.

[@sarutthaworanunta6726]

Yeah, definitely. Really enjoy to watch and he got some humor as well 🙂

[@samgrant83]

So much cooking knowledge being imparted here. Bravo, and thank you chef Koffmann, and for the admission about the quality of UK dairy (even with the dig at single cream).

[@richloins7249]

I attempted to make this dish solely off cookbook directions. It was a disaster. The flavors were there, but the chicken mouse in the trotters leaked out and fell apart. My final product ended up looking like a dish plated in a mosh pit. It was delicious, but my presentation made it look like a crime scene. Thank you for posting Chef Hoffmann's recipe and technique. I'm sure I'll wreck this in a new and more pleasing way.

[@braisedtoast9002]

This was my chicken kiev experience lol. These guys make it look so easy.

[@DocPlaysBad]

​@braisedtoast9002 it's easy when you've done it thousands of times. Either way, as delicious as it looks, it is still outside my comfort zone

[@karohemd2426]

Well done for even having tried to do it. I imagine the mousseline is something you need an eye for determining the correct ratio of meat to liquid. Not every chicken breast has the same consistency, I bet the freshness of the egg white makes a difference (the older the looser), and the cream can be more or less liquid so you need the experience of having made it many times to know how it should look and feel.

[@BBCMaestro]

At least it was delicious! Best of luck with the next try!

[@Alex-yy8ng]

I wouldn't worry. Nobody is supposed to master this dish on the first go. As easy as Pierre makes it look, this is a very skilled dish with a lot of different techniques on display. Most seasoned and confident cooks would struggle. Recipe books and videos will never be able to show you the instinct, the muscle memory and the sense of touch and feel that a chef has developed over decades of mastering his craft.

[@gazoakleychef]

Master at work

[@73BigMC]

Maestro indeed! One of the great dishes masterfully explained.

[@deadliftyournan3293]

Genius chef, testament to Marco's integrity too the only one to credit maestro with his dish

[@karohemd2426]

I had this dish (and the other two famous Koffmann staples, squid "bolognaise" and pistachio souffle) at Koffmann's at The Berkeley 11 years ago. Absolutely blown away but I basically rolled out of the door. Not something you'd eat every day. It is very rich and you get 50/50 potato/butter mash, too. This could only have been topped by meeting Pierre but sadly he was not in that day. I consider myself a competent home cook but this sort of fiddly process I am very happy to pay professionals for. :)

[@rsb8380]

Those are three dishes I’d die to try ughhh. They are so cool and innovative. I think I’ll have to try make the pig trotters one time. I was never going to bother but this 40 min video makes it seem achievable, and shows so many details you could never get either reading the recipe or from watching in those old Marco clips.

[@susanryman9948]

He is adorable!! I’m in Texas and I’ve never eaten a trotter but would love to try! As a teacher he is clear and easy to follow steps. Thank you.

[@Over_Lando]

Wow !!! Never in my life did I ever think I would get to see him do this . Even if it’s on this video only but I can still say I saw the man do it

[@miguelbascao3701]

Marco Pierre White's favorite dish of all time!!!

[@Veritas419]

“Ask you butcher to do it”, lost count of how many times I’ve heard that one. Good luck finding a grocery that still carries trotters and has someone on staff that possesses the skill to skin a pigs foot.

[@karohemd2426]

You poor poor Americans. I'm lucky to live in a relatively small country like the UK where there are plenty of high street (and farm shop) butchers who break down whole pigs for their shops and will therefore have trotters. More than likely they won't be on the counter but you ask in advance, they'll keep them for you.

[@relocatetoItaly]

I live in Italy, found a small butcher who prepared them for me

[@MatthewBakke]

@@karohemd2426you’re right about size. There are hundreds of butchers in the US that do this, but the closest one to me is an hour drive away. There are very good butchers at our mass retailers like Costco and Sam’s, but they focus on big moneymakers like Prime beef.

[@newspaperface]

Plenty in Ireland too

[@danielholmqvist2713]

The fact I get to watch this, what a gift. This is craftmanship at its best. Though, a thought I get is that it's not so much "zero waste" focused as modern cooking. Throwing small bits and pieces here and there and, while he does explain it, not using that delicious stock or showing how he saves it for later. I know he knows what he's doing, but it's a reaction I get after watching modern gastronomy focus so heavily on zero waste.

[@kohala1815]

Wow, so clear, detailed, and straightforward he convinced me that I could actually do this. He taught it so well that even though I watched it only once, I’m pretty sure I remember everything he said. Sourcing (and affording) the ingredients might be the bigger challenge. I mean: trotters (hind ones only!); a ton of veal stock (a pricey multi-day project in its own right); sweetbreads (only the good ones!); morels; and port, Madera, and cognac-twice! How much is this dish in a restaurant-$200? But hey, maybe one for the bucket list. Finally, I get his point about a clean sauce, but there’s GOTTA be a use for that braising stock. Oh, and I’d make some fat ravioli with the leftover sweetbreads and mousseline.

[@suzanhodges415]

Wow, can’t believe I’m getting a free lesson from this Maestro. Amazing!

[@shanedempsey9354]

Legend. He is the source of many a top chef. Only love and respect 😊

[@chad0x]

Absolutely incredible. What a Master!

[@stephanelariviere6298]

Such a great dish! Koffmann is an inspiration!

[@BGRUBBIN]

Having read Marco's book, I knew he would mention Marco's tribute to his dish.

[@anloujacobs1124]

He did

[@CRD250]

The legend makes his legendary dish!

[@geronimopink309]

This is pure gold

[@raptorattack]

Exceptionnelle! Humble trotter to haut cuisine 🤤

[@bloomard]

@antichef would have benefitted from the sweetbread tip lol

[@WatchKek]

I was thinking the same!

[@rsb8380]

@@bloomard On a genuine note that’s why this recipe is great. There are so many details and tips I’d otherwise have no clue about that you get here.

[@dpie4859]

Wonderful to watch. This is one of the most complicated dishes i have ever seen.

[@andrewmcdonnell6369]

He makes it look so simple

[@evilmrmole3747]

you can tell he loves marco pierre white the way he talks about him in many of his videos, many thanks koffman for help make england what it is today culinary wise

[@johnamaral6415]

I worked with Anthony Thompson in the Menage a Trois in 1982 and he was making pig trotters like that the only difference was the trotters was wrapped up in filo papers and also baked on the oven

[@eoinbyrne9538]

The master, the icon and a LEGEND in the world of Gastronomy. He trained my personal favourite chef; Marco Pierre White. But I have always admired the finesse, attention to detail and the style of Chef Koffmann. Superb.

[@BBCMaestro]

We love his style too!

[@dilorraine5994]

I had the good fortune to eat this amazing dish in Sydney years ago,watching this master chef who created it,I’m reminded that it is the best meal I’ve ever had

[@RataStuey]

This is an absolute joy to watch

[@fellspoint9364]

I had pickled pigs feet at JJ’s bar in East Baltimore while drinking Pabst Blue Ribbon beer.

[@eraserfred406]

😂

[@MarkWitucke]

Was it any good, mate? Bar food can surprise you. The tapa culture in Spain became a cult. That is precisely the genius of Koffman's dish. It elevates the stuff of the people into something sublime.

[@MuddyHelmutant]

I can hardly wait for the kosher version

[@nildabridgeman8104]

The vegan version will drop 1st..

[@oakleyducati1]

This was such a religious experience to watch the legend himself make the dish he invented. Such skill, easy to follow (surely not easy to make!), and a pleasure to watch.

[@alexvincent4465]

Best possible content

[@Chefoverboard]

This is absolute gold!

[@Dulc3B00kbyBrant0n]

this is great. very detailed

[@travis650]

I have never seen the spine of a chef knife used as a honing stick. Damn that's clutch.

[@__seeker__]

Absolutely incredible. I am in awe. Thank you, Sir.

[@Nothing51337]

Marcos supreme respect for pierre is pure love between a mentor and apprentice. He showed marco how to be a true chef. If you read the book the devil in the kitchen by marco he details his time through the kitchens of the rouxs blanc and ladenis but when he speaks on Koffman it's with a sincere love and respect him and ladenis .

[@noldi-fg7bo]

Superbe recette et jolie présentation! Comgrats

[@shashmishra]

Insanely awesome

[@seigouginhaokip911]

Amazing. Just so kind!

[@GuilhermeTomaz-j6b]

Anyone else’s OCD triggered but that second stove top burning the whole time? 🔥 hahaha

[@angel102ify]

First time I saw this dish was when Andrew Bennett cooked this at the Park Lane Hotel, was great fun to be a very small part of.

[@albzist]

imagine being taught all of his dishes in his kitchen

[@BBCMaestro]

His cooking course with us may help you get that one step closer! bbcm.co/4b0sh1K

[@edwardkornuszko4083]

Thank you. God bless you

[@paoeduardo2052]

Salute Pierre!

[@gary]

Cheers Marco!!!

[@MrChefgiannis]

Amazing dish! Thanks sharing your knowledge chef

[@stewartwaine6351]

Legendary dish

[@robertopinci]

Grazie chef

[@edwardquan]

I really wish I got to visit Pierre Koffmann's restaurant in London before it closed - I was lucky enough to visit Joel Robuchon's restaurant before he passed and it was a thing of beauty. Pierre is seminal in the culinary world. Edit: Pierre's got asbestos fingers!

[@seigliere1]

I had the chance to eat this dish in his restaurant in the very early 1980’s with my best friend. 45 years later I have just sent this to still my best friend and asked him if he remembers. As an anecdote, at the end of the meal we decided on an Armagnac each. The trolley came and we were offered about 4 vintage Armagnacs. Not wanting to spend so much money my friend asked if they didn’t have anything else, hoping for a non vintage ordinary one. Instead the waiter brought out another two bottles of Armagnac. “ Yes sir, we have a 1937 and a 1922”!!

[@Bruno-rm4zq]

what a master class

[@mrmeat4607]

This brings me back to watching Marco make this at Harvey's. With Gordon in the background ofc.

[@SnedzTheBricklayer]

it is unbelievable how steady that mans hands are when saucing the dish 😮

[@FoodandArmwrestling]

Pierre Koffman: Marcos ❤️ Pig Trotter A La Pierre Koffmann ! 🎉 One of the greatest mentors of Marcos !

[@englishwillable]

By far and away the most complex dish I’ve ever witnessed

[@robertopinci]

Master always great

[@coolinari]

this video is so amazing!

[@dwaitch]

Someday, someday!

[@danlovestotravel8159]

Amazing❤️

[@hezaozao]

this one is for the history book

[@HeyDoNotSubscribe]

Literally is

[@Glowingportal]

Love it! Thank you

[@BBCMaestro]

Glad you like it!

[@luisoneillteixeira]

This is what we call heritage

[@xgrumx]

Pancreas and pig trotters what a dish 🙏🏽 those flavours and that spirit combo veal stock and morels this dish must taste heavenly

[@Cycaszamia]

Where did you see pancreas???

[@Cycaszamia]

Pancreas is never eaten neither in France nor anywhere else, I think. Except may be by dogs in their barfing mix ...

[@Cycaszamia]

Sweetbread is the thymus gland

[@twangology]

Master Class!

[@111usul]

masterful.

[@stevenmajewski3870]

perfect!

[@Onionbaron]

Love it!

[@terrywatkins907]

Pigs trotters - my dog would enjoy them

[@jesperwall839]

This is food for real 👍🤤😀

[@moludrums1032]

Grande Maestro !

[@Harderbetterstronger00]

Marco's favorite dish of all time!

[@fakename6658]

Marco made some changes to it.

[@durian830317]

Marco is a sweet man

[@r7coo]

This is the one dish I want to eat before I shuffle off this mortal coil !

[@karu6111]

When I watched Marco make this I thought sweetbreads were literal bread lol

[@kevinjones4001]

This is hilarious to me the my dad’s side of the family grew up eating pigs feet, ham hocks and pig ears.

[@joelcasemore648]

I eat this dish at Harvey's in the nineties when Marco had 1 star Michelin

[@richardparker7157]

I'm doing a cookery course and - as unappetising as this dish sounds - I think I'm going to try it....

[@markmower6507]

I am a Chef in the U.S. and have never heard of this. Part of me is Afraid to find out. Now back to the Video...

[@user-jk5um1om8l]

Chinese cuisine does something similar - soy sauce braised pig trotters. The umami and depth of flavor is out of this world. Extremely rich with the fat and collagen in the leg.

[@markmower6507]

@@user-jk5um1om8l I get you on depth of flavor. Maybe even add toasted Sesame and a good fish sauce teriyaki sauce pineapple juice and rum, go Nuts figuring out different good flavor combinations. But me I would just do it with pork Tenderloin and Or Ribs. OH and me personally Mine would be Spicy, Habanero and Scorpion Peppers spicy 🔥🔥🔥🔥. Not Carolina Reaper or Pepper X Spicy 🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️. Hahahahahahahaha 😂!!!

[@markmower6507]

@@user-jk5um1om8l Oh, and Chinese 5 Spice. It is very good and some people are unfamiliar with it but I like it. But I think that a little goes a long way...

[@DerrickWhittle-mm7jz]

Lovely, I am from the UK but live in Cincy OH. Pig trotters in a supermarket no, but still one old style market. Yes today but marjet is becoming very trendy quail eggs Wague beef etc.

[@richardparker7157]

KZbin took me from a video of Marco Pierre White saying: "Keep it simple"... to this...

[@sirwilliams3885]

Note to all .. the first rule in cooking is always when cooking especially in the oven use a dry rag to grab pots and you minimize the chance of burning your hands like our friend here did twice..

[@Buzzcook]

So it looks like sweetbreads and mushrooms wrapped in pigs skin. Do the trotters add to the dish?

[@gackerman99]

all the people commenting here have never eaten this but they're still like OMG THE BEST

[@felixarbable]

using gas like its 2021

[@colinjohnson8511]

Legend !

[@chroniclesofjeh2935]

I see why Marco loves Carrots and Onions in most of his dishes.

[@2000yearOldYogiAspirant]

Here from the other youtuber who made this following a cookbook, interesting to see perhaps better execution