Chef Pierre Koffmann Demonstrates 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.
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