Living legend of the kitchen, Pierre Koffmann held 3 Michelin stars at La Tante Claire for 15 years and taught Gordon Ramsay, Marco Pierre White, Tom Aikens and Jason Atherton amongst many others of the world's top chefs. Now it's your chance. Learn the fundamentals of French cuisine through 24 of his best-loved recipes.
Pierre Koffmann's French cooking influences began with his mother who excelled in the kitchen, but it was in the holidays, foraging and hunting with his grandfather in the French countryside, then watching his grandmother cooking nature's produce over an open fire, that inspired him. Exploring France in the 1960s, Pierre experienced the unique dishes and ingredients of France's regions, the "cuisine du terroir". Pierre brought this knowledge and understanding to his 3 star restaurant and to the chefs he taught, so many of whom are counted amongst the world's greatest chefs, today. Now for the first time, Pierre is going to teach you all that he knows and understands. Pierre shows you how to treat ingredients and create dishes that have incredible depth of flavour; decadent, luxurious creations all born from humble ingredients - taking full advantage of nature's incredible bounty. Pierre's lessons are practical and easy to follow taking you on a gastronomic odyssey from the farm house and the fields to the food of the finest restaurants in the world.
Pierre Koffmann came to the UK from France as a young man in the early 1970s. In 1977 he opened his London restaurant, La Tante Claire, and was awarded the maximum three Michelin stars. La Tante Claire became the hub of British gastronomy and Pierre, its greatest teacher. The number of top chefs who have trained under Pierre Koffmann is truly astonishing – Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin, Tom Aikens, Jason Atherton, to name but a few. Pierre’s protégés have now amassed more than 20 Michelin stars between them. Who knows where his course will take you…
Pierre introduces you to his art, techniques and the wonders of the French technique.
Create the chicken bistro classic, starting with your very own bouquet garni.
Master veal stock, the foundation of French cooking and the base of so many classic dishes.
Perfect for soups and cream sauces, clear chicken stock is the launchpad for many other flavours.
Perhaps the simplest stock to make, it is the base of seafood classics like bouillabaisse.
Learn how to tie the plate together with a good sauce and cook your steak to perfection.
Learn to make the ‘mother sauce’, so called because from it you can create many others, and one of its daughters.
A beloved French dish, where the beauty comes from its purity and balance – a true classic of world cuisine.
Contrasting sauces bring this dramatic seafood dish to life – it looks as beautiful as it tastes.
Although it seems modern, this recipe is just like Pierre’s grandmother used to make.
More popular in France, let Pierre introduce you to nature’s subtly flavoured perfection – the artichoke.
With squid in the shape of spaghetti, this is not your regular pasta dish.
Celebrate the fresh, wild fish with very few ingredients and careful cooking.
Tomatoes and saffron make this a quintessentially Provençal fish soup.
Show this the dish attention and respect it deserves, and you’ll soon see why it’s a traditional bistro classic.
The dish of the people – it can be made simply with eggs and butter or the luxury of lobster and truffle.
It’s often the simplest dishes that are the hardest to perfect – pay attention and you’ll have a world-class dish.
Pierre Koffmann’s most famous dish, that Marco Pierre White has hailed as the best dish in the world.
A sweet and sour sauce known as sauce gastrique that tastes far more complicated than it is to cook.
An excellent starter dish that teaches many essential skills for French bistro cooking.
A classic of the Gascony region and another of Pierre’s grandmother’s recipes from his childhood.
Combine duck fat with the beautiful fish for a stunning meal that impresses and satisfies.
Rabbit is not much used in the UK. Let Pierre show you how to prepare and cook it to perfection.
Everybody loves chocolate sauce. Pour it over crepes, churros or fresh fruit for pure, simple deliciousness.
Not as complicated as people seem to think. Follow all the steps properly and – wow! – soufflé magic.
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A downloadable PDF packed with Pierre’s insight, chef’s notes and easy-to-follow recipes.
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