Pierre Koffmann creates lamb parmentier

Pierre Koffmann, chef patron from Koffmann's at the Berkeley, creates a dish from the rack of lamb which is served with a lamb ragout and his version of pomme puree which sits under the sliced lamb which is served pink with a lamb sauce and garlic oil.
Pierre talks us through how he cooks the dishes, from the sourcing of the lamb to the making of the calorie-rich pomme puree.
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[@tofinoguy]

If only greater numbers of younger cooks could understand what a giant and influential powerhouse he was. The great Marco Pierre White humbled himself in front of Pierre because of Pierre's example. He led his kitchen from the front, harshly and without compromise. He used to be so physically imposing and terrifying that he was known as "Pierre the Bear". Marco Pierre White was so desperate to work in his kitchen that he worked there for free - for weeks - until Pierre brought him on the payroll. For those who are still not convinced, Pierre rose through the ranks to become head chef at none other than the Gavroche restaurant, owned by the Roux brothers. Incredible.

[@MrJuiceGaming]

every young chef should read white heat, goes into detail about what marco's experiences were with him

[@Sperzel]

He was head chef at the Waterside Inn. Gavroche as well?

[@amitbasu8159]

@@Sperzel Just the Waterside Inn as far as I'm aware. I think he may have worked at Le Gavroche first, but not as head chef.

[@anonymousanonymous3707]

Real cooking real food , as a chef it's great to see legends still flying the flag of simplicity executed to perfection , 3 things on a plate done well is perfect to me it's how I was taught

[@hans3331000]

but what you are taught is not perfect so keep an open mind

[@xzseng4524]

old school fine dining. This is the way it should be! Not that little in-bitty bits of here and there and complicated ingredients. Pierre koffman, raymond blanc etc. These old school fellas knows how to keep it simple, elegant and straight to the point. Price worth paying.

[@vircabutar]

Love pierre kofmann! his dish exudes elegance without a lot of frills!

[@sajjansarkar]

Sure some people are gonna say this dish is dated and not in the current style of plating, but give me a dish like this any day over the drips,drops and drizzles style of current "haute" cuisine..

[@FLMKane]

FUCK YEAH! This makes me hungry looking at it. MPW had a dish like this on his menu back in the day.

[@hevnervals]

Old style plating is coming back. Mark my words.

[@thepugas2082]

True

[@mohammedhussain6749]

TBH there is no difference to how this is presented to how dishes are presents today except for portion size that dish looks really filling as opposed dishes today

[@fvrs3411]

All right master chef

[@jamesknox64]

It's just a mini shepherds pie with slices of pink lamb on top and some gravy. Delicious!!!

[@alvincruz4652]

Looks simple but full of flavor

[@noelcleary9839]

Beautiful, my kind of dish

[@williammatthews2948]

Looks amazing.

[@user-kp7ls7ml1h]

simple, easy, delicious

[@fahdchoudry7763]

I love this dish. It's looks simple and delicious. Not pretentious in any way.

[@diptastik5651]

Old fashioned by today's standards but this is real food . I would eat this and enjoy any day of the week .

[@Kr0nicridah]

I can attest to this. I ate twice a month at Koffmann’s before they closed down, and the food was always hearty and spectacular.

[@FLMKane]

​@@Kr0nicridahwhat dishes did you get to try?

[@svenlubbe]

Keep it simple! Pure flavour.

[@robertopinci]

One of the best chef ever

[@tizmond]

Good to see some real, honest, cooking for a change. No stupid plastic-bagged meat in a water-bath. No poncey jellies, foams, or freeze-dried powdered crap. No dead insects on some leaves (Yes, I'm looking at you NOMA). Just beautifully cooked meat, veg and a sauce. It's funny that the really great chefs: Koffmann, Roux, Blanc, Marco etc. have all went back to cooking this way. Marco Pierre White summed it up perfectly when he said that he realised he was cooking for Michelin/Food critics and was being judged by people who knew less about food than he did.

[@richardgomes8164]

Simple and elegant.

[@chelleweatherspoon2226]

Amazing!

[@TheTwelfthRed]

amazing

[@mikegray2801]

Perfect from the master

[@LMTR14]

this is great!

[@justaman1721]

Next up, Beef Parmentier. Cottage pie with some nice slices of fillet on top. Beef jus round the sides. C'est magnifique

[@teokiatuan2]

nice!

[@lew452]

That dish would be so tasty

[@artemqqq7153]

What song it is at the background?

[@ElBulPagani]

The 60's really cool

[@fahdchoudry7763]

Before he added the Lamb on top, it kind of looked like a small shepherds pie lol

[@cameronpruitt8339]

Anyone know what the name of the metal disc he uses to keep the food in place during his presentation?

[@CooManTunes]

It's a metal culinary ring, ffs. How about asking a real question??? Such as, what he called the sauce @ 1:43??????

[@matteo1429]

Strong Charlie Trotter's vibes in that plate!

[@emilaslan8452]

At the moment of serving the lamb pieces must be super cool.

[@gailwillis5198]

Unlikely.

[@chromberries7329]

They sit on top of hot potatoes tho

[@Brothabrooks27]

That's what I like to see good food ...the presentation not great but how it tastes is what matters

[@PiccoliVirtuosi]

beautiful plate!! I wish one day I also film him :) So far I do videos from spanish chefs and their restaurants :) Some of them with Michelin Star. I hope you also enjoy them!

[@LMTR14]

well if those videos are in spanish they are useless to us

[@devinhalim5194]

I like the way he sauce the plate,proper pool of sauce,not Dots or drips

[@TheRealPDizzle]

My only complaint is that There doesn’t seem to be any implement available to soak up that delicious ju whether spoon or bread.

[@tillbot8]

The mash?

[@FLMKane]

Bread was served separate at the table. koffman was always incredibly passionate about bread

[@Saddmun]

That lamb is perfectly cooked. Glad its not raw like most other preparations that seem to be popular these days

[@fahdchoudry7763]

No top restaurants serve raw cooked meat. They would be out of business

[@mightyhadi6132]

lamb are best cooked well done

[@TheBaconWizard]

@@mightyhadi6132 No.

[@mightyhadi6132]

@@TheBaconWizard yes. Because the lamb when it's serve undercooked smell bad , especially the fat

[@TheBaconWizard]

@@mightyhadi6132 not undercooked =/= well done. The lamb is this video was not well done, nor undercooked.

[@ChrisJ294]

Something that you actually want to eat.

[@phoenixkool]

now that is a meal! not that smidgen of a shrimps that you get in other places! id pay for this shit!

[@tehXfiles]

why are you watching these videos

[@davidostrom3176]

Fr why tf is he watching this

[@Numeronx]

Not sure the lamb was over done, could be bad lighting. Meats tends too look overcooked under fluorecent light ive noticed...

[@fatbuu4921]

People are complaining about the doneness of the lamb to be honest it might be how the customer has ordered it.

[@FLMKane]

It's the correct doneness for lamb. In most cases you need to cook it to at least medium .

[@CooManTunes]

1:43 - The sauce of what? Odram? How do you spell this? I've looked all over and can't find a recipe.

[@big-boned477]

He said 'of the lamb', its a lamb jus/reduced gravy

[@CooManTunes]

@@big-boned477 I know he made a lamb jus. What's confusing is what he said. Perhaps, he meant to say 'of the lamb', but his French accent made it sound like he said 'odram', or 'au dram'. I couldn't find recipes for these terms, anyway, so your theory is correct, most likely.

[@odstain5065]

Nah now I know technique Marco flip the steak with bare hand is from Mr.koffmann

[@FLMKane]

It's not hard to do

[@gassyjack5421]

"quite a bit of milk and butter"

[@Augustus_Imperator]

If MPW is the devil, this man is god without a doubt

[@Thor_Asgard_]

he doesent let us starve to death... thx for not doint it the 3 star way

[@devinhalim5194]

He is done doing that

[@chefbranislavblagojevic3044]

But in take six chefs he said english chickens are bad and uses only french hens

[@niktan606]

Now that's something I would eat, perfect proportion and all, fills up the tummy nicely. A dish should be atleast the size of a fist in order for me to eat. Gourmet foods nowadays are fucking pretentious and idiotic, I don't wanna eat fucking foams and whatever liquid they put on your plate.

[@Brothabrooks27]

That's is not a shepards pie at all mayb components of a shepards pie but it

[@fernandovergara3119]

Chavos de 8 local dormir calle sache comidfa espicial para chavos de 8

[@powerpunch2]

and that would be £100 please

[@fernandovergara3119]

Chavos de 8 sordo te amo pobre

[@kizzkizz06]

Love koffman but That lamb loin is way over cooked lol

[@TheIkaika777]

I’m so glad Marco Pierre White left all that pretentious small portion food behind.

[@j0nesy7]

Best Lamb is from New Zealand, period

[@mr__daly]

+harry jones Best Lamb is from County Kerry Ireland.

[@drewdrewski6278]

If you being a kiwi, then I'm assuming you mean for sex...

[@mrkruger5108]

E D Daly best lamb is karoo lamb from South africa

[@noelbgood8845]

TRUE!

[@Nyppaa]

Lamb seems to be bit over? At least to my taste

[@kunt1969]

Agreed

[@kwanshawn]

Seconded

[@ahpadt]

Seems fine to me. Rare lamb isn't nice.

[@kunt1969]

No but this is almost medium well

[@victorha9923]

I like rare lamb too... but this lamb seems to be within the range of acceptability in terms of doneness...

[@kdogggggggggggg]

best lamb is from Ireland no where else period

[@audioflux20]

lol

[@justaman1721]

Nan, is that you?

[@CooManTunes]

You're drunk. Go home.

[@TheDarwiniser]

i would so demolish that. too much lamb is never enough.

[@jfergs.3302]

Isn't this just Shepherd's Pie given a snooty name... 🙂

[@KinkyLettuce]

lets be honest, the only real reason why he has his 3 stars today is because of his achievement in the early years, and the michelins lets him keep his 3 stars out of respect. If any young chef puts this dish in a restaurant, it wont even get a star

[@Paingcp]

but he dont have 3 stars anymore. You dont have michelin for life you have to win it back every year.

[@FLMKane]

He hasn't had stars at all since 2002. His first retirement.

[@FLMKane]

Yes. In fact the stars don't belong to him, they are awarded to the restuarant. Hence why Ramsay can be a tv star while his restaurants still have Michelin stars.

[@mylanvoskamp474]

@@FLMKane actually, michelinstars are given to the head chef of a restaurant, not to the restaurant.

[@FLMKane]

Mylan Voskamp Where did you find that? I'd love to read more about it.

[@mxttyuyt2374]

Looks messy

[@goldentrowel1968]

Dirty Frog stop turning the meat with your fingers. Use tongs

[@lucas8265]

food u wanna eat not this charcoal shit marcus wearing is doing

[@kyan54]

Lamb looks burned

[@CooManTunes]

You're a MORON.

[@ufinc]

why is french cuisine so boring and unimaginative? I mean where are the spices? where's the seasoning?

[@tillbot8]

They dont have to hide the true taste of classic food behind aggressive additives. Modern People mistake spicy food for good food imo