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Classic French Bistro Cooking

Pierre Koffmann

Classic French Bistro Cooking

Bring French brasserie cooking into your kitchen with the three-starred Michelin chef.

This course includes:

25 lessons

5.5 hours

24 recipes

What you'll learn

Join Pierre as he teaches you the fundamentals of French cuisine – just like he did Marco Pierrre White, Gordon Ramsay and many more of the world’s top chefs.

  • Create Michelin star meals at home
  • Learn to adapt recipes and get creative
  • Make your own staple sauces and stock
  • Cook fish and meat to perfection
  • Make mouth-watering desserts
  • Perfect for dinner parties

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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…

Lesson plan (25)

  1. 01

    Classic French Bistro Cooking Introduction

    01:07

  2. 02

    Coq au vin

    16:42

  3. 03

    Veal stock

    13:27

  4. 04

    Chicken stock

    06:42

  5. 05

    Fish stock

    07:18

  6. 06

    Bordelaise sauce with fillet steak

    13:37

  7. 07

    Hollandaise & bearnaise sauce

    16:10

  8. 08

    Steak tartare

    09:33

  9. 09

    Scallops with squid ink sauce

    15:31

  10. 10

    Venison with chocolate & raspberry sauce

    15:39

  11. 11

    Boiled artichokes

    10:03

  12. 12

    Squid bolognese

    16:20

  13. 13

    Whole baked sea bass

    08:49

  14. 14

    Fish soup

    30:11

  15. 15

    Quiche lorraine

    19:31

  16. 16

    Omelette

    04:17

  17. 17

    Mashed potatoes

    11:01

  18. 18

    Stuffed pigs' trotters

    45:35

  19. 19

    Liver & lime sauce

    17:25

  20. 20

    Spring lamb stew

    10:44

  21. 21

    Duck confit

    08:55

  22. 22

    Confit of salmon

    07:05

  23. 23

    Civet de lapin

    11:51

  24. 24

    Chocolate sauce

    04:12

  25. 25

    Pistachio soufflé

    19:56

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How to cook the perfect omelette with chef, Pierre Koffmann

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