Pierre Koffmann talks food style and creates a crab and sea bass recipe

Pierre Koffmann, chef patron from Koffmann's at Berkeley, talks about how his food style has changed, he explains his love for great ingredients and the ability to source the best ingredients but using them in a slightly different way, that meets the demands of the customers in today's marketplace.
Watch as Pierre creates a simple dish of crab, that uses both the brown and white of the crab and is finished with fresh apple and micro leaves. The second dishes is a fillet of sea bass with a citrus dressing made of grapefruit and served with a broccoli puree.
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[@vircabutar]

LOVE pierre koffman!

[@swerning]

Kelly klarkson stronger

[@JonasTheLundh]

Nice video. As a new chef myself I especially liked the advice, which I will take to heart.

[@alec3945]

hows it goin now boss

[@AverageArtz]

Yeah give us an update

[@alixyz2310]

curious as well =)

[@pddymcd]

Does anyone know where in the UK stock those beige Japanese cutting boards?

[@bartekcywinski2129]

Maybe in Japanese Knife Company in London, they heave several shops, chceck their website :)

[@markcross2900]

anyone have his recipe for the orange vinaigrette?

[@CooManTunes]

1 orange 1 vinegar 1 grette

[@devinhalim5194]

He's brutally honest about uk's produces isn't he "Vegetables isn't very interesting,poultry is bad" 😂😂

[@nitelite78]

I enjoyed that comment. You often don't hear a balanced view like that.

[@Nothing-qq4hd]

Quite bad

[@Tennisisreallyfun]

Well, honestly, as much as I like the ethos of using local produce, there is a reason why France, Italy, and Japan are celebrated across the world for their fruits and vegetables (and meat and fish, so everything really😂).

[@sharpskilz]

for "passionate" read "mug"

[@Thestaffcanteen]

Mug is spelt differently 😉

[@chefsabarudin4725]

god

[@rmd8873]

french food is okay, a burger is just as tasty at a 1oth of the price!!