Pierre Koffmann

Pierre Koffmann

Chef, UK/France


How to Debone a Pig’s Trotter

Pierre Koffmann left his native Tarbes, France in the 1970s to work with Michel and Albert Roux at London’s Le Gavroche and, later, their Waterside Inn in Bray. In 1977, he opened his first restaurant in London, La Tante Claire, which earned three Michelin stars. Koffman was an early pioneer in celebrating offal, and chefs Gordon Ramsay, Marco Pierre White, and Marcus Wareing all passed through his kitchen.

This is one of three demonstrations Koffman provided at MAD4: What’s Cooking?.

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.

 



Related videos

Conviviality for One

Julian Baggini

A philosopher explores the significance of cooking and sitting around a table for a meal.

Beautiful People Eat Ugly Fruit

Isabel Soares

An innovative way to combat food waste: buy "ugly" but perfectly delicious produce.

Benchmarks, Not the BMW

Jeremiah Tower

The California Cuisine pioneer talks about his career and becoming a celebrity chef.

HELP US STAY MAD

Support

By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world. MAD’s programs are only made possible through your generosity - we couldn’t be MAD without you.

Subscribe

Newsletter

Sign up to get the latest on MAD's programs, events, applications, and opportunities.