I served him and his wife when I was a waiter in London a few years ago. He was an absolute gent and is regarded by restaurant people in the know as the Godfather of the London restaurant scene. Good to see him again.
ne şanslısınız bizler mutfaklar rezillik çekiyoruz ben de uzun yılar Ankara italyanlarla çalıştım direncimin bittiği yerde bu duayen şefi gördüm kendime geldim nihat bey
Those crazy people are my aunt, my mom, and lots of people their age (late 70s and above) here in East Asia. They still couldn't accept a piece of meat looking red and appears undercooked... 😅
Hope everyone knows how privileged they are to be watching Pierre Koffman show us this. Feel honoured to have watched the master at work thanks Pierre could watch you all day
he is one of Marco Pierre White's 4 mentors. the other 3 were the Roux brothers, Raymond Blanc and Nico Ladenis. Koffmann sold his restaurant to Gordon Ramsay in 1998 when Gordon and his entire team left Aubergine under protest so that Gordon has a restaurant to continue working
It's truly a privilege to have one of the best chefs of all time teach how to cook. He's hilarious, and it's really funny how he seems pissed off all the time xD. This generation of classic French chefs showed the world that simplicity is the key to greatness. Everyone can complicate things, but it takes a true genius to make simple things taste and look great.
You're absolutely right! Discipline and perfection with little things done right make a tasty meal, not complexity or reinventing the wheel. The best dishes I've cooked were simple but you could taste the dedication that went into them at every step of the way as you recognize it all come together. There are a lot of different philosophies out there, and I don't want to take anything away from them if they're successful in their own right, however, I believe a kitchen doesn't need to innovate but rather elevate its production.
You gotta' give to the French, they are by far, the best of the best in terms of western food. The Italians could give them a run for their money to some extent, but the French are in a class of their own. So much history, achievement, skill, beauty, inspiration, innovation, and sheer culinary brilliance pervades their food history. I've no shame admitting this and showing this respect to them as someone from England. There's a reason we all use french words in the kitchen and it's because they were the first and the best.
Having worked under french chefs for a few years , this man is totally right . That sauce would taste magnificent , the kind of sauce the dishwasher would mop up with a nice bread roll !
The Master like many other legends before Marco. They are all amongst the Gods of cooking. You learn these little gems from them that wouldn't normally get from standard chefs.
Marvellous to see this great Chef. I once had Tournedos Rossini cooked by him at Tante Claire. Rather an obvious dish but in Koffman's hands sublime - also nearly everyone at the lunchtime service had ordered it because no doubt they knew it would be amazing. Everything else was of course always just delicious and I ate there as often as I could afford it. It was a wonderful restaurant with the emphasis on the food and the unpretentious pleasures of gastronomy, not "prestige" or showing off.
I just about fell out of my chair, when this recipe popped up, "Bordelaise Sauce with Fillet Steak - Classic French Bistro". A perfect Bearnaise Sauce was my absolute favorite, until I had a great Bordelaise Sauce. I like how the Bordelaise Sauce is written first, as the star of the show and then the filet is the accompaniment. Oh, dean, I loved reading about your gastronomic experience. Jealous and drooling here in Ft. Worth. Love, love, love Tournedos Rossini. You'll remember that forever.
@@spendover I think he is mostly refering to the muscle memory. This is something we can do more times on a busy weekend than someone at homes do over an entire year. How we cut an onion that make a lot of people go "wow" we can do before even finishing culinary. 😅 Koffmanns understanding and experience however is absolutely mindblowing.
I once cooked Pierre some Findus crispy pancakes and he absolutely loved them. That was the start of a great relationship between myself and the kitchen. Great days.
Very enjoyable to watch! So much experience. He has such a dry sense of humour. I tried making this sauce for the first time and it was fantastic! (Only thing I didnt like was the metal pans scratching against the gas hob when shaking the pan) haha
Love French chefs. So opinionated when it comes to cooking. Seeking perfection. My grandmother use to make sauces for our meals. Today, served dry with a bottle of sauce. I miss my grandmothers cooking.
Watching a stalwart&doyan of french cuisine is heartwarming experince. I make sure not making any mistake watching him attentivly.regards to his age & ageold dedicated cooking experience that he has put in for so long may you enlighten us with your recipes for 100 more years to come. God bless you,CHEF
Thank you so much for this video of Chef! He kept is simple and easy. Followed Chef's instructions. The resulting Bordelaise Sauce was perfection. Happy New Year. Thanks again to BBC Maestro.
Funny, that you wrote mid rare and I read this just as he was saying people invented mid rare to sound like an expert but it unnecessarily complicated cooking.
Pierre is a hero to Marco who taught him as much if not more than he learned under the roux brothers, a man famed for only hiring French chefs and keeping a very quiet kitchen Marco worked for free like a dog for pierre until his skill was noticed and he brought him under his wing, in fact back in the eighties when Marco owned his michlin starred restaurant Harveys in Wandsworth his signature dish was pigs trotter ala Pierre koffman because he didn't believe in stealing another chefs dish without crediting their genius like Gordon often does.
@@madlipzjagd5378 He certainly did, his restaurant in Chelsea has held three stars for 21 years now (it's the same restaurant you see in Gordon ramsay boiling point) although he didn't get them as young as Marco did and he doesn't celebrate other chefs like his mentor did either.
Ha! On not letting meat rest at 12:06 "It wold be good to drink the juice and put the meat in the bin...", hilarious! I love how this Chef disses the well-done crowd, and then goes onto to scoff at the medium-rare types as well.
Cooked perfect for me! That appeared to be a cut of dry aged beef which makes it better. Never thought of adding marrow into the sauce and it was so simple to make! Bravo!!!
Koffmann did not employ the English. He thought they were inferior to French cooks. So Marco said to him, I'll work for free. After busting his ass for 3 weeks and impressing Koffmann, he pulled him aside and said I'm gonna put you on the wage roll. Kind of a crazy story but a very cool one nonetheless.
@@kenfern2259 Yeah sorry that cos of previous generations the economy has made life so unlivable that we have to work to earn money so we can barely get by, Ken. We'll never work for free to learn a skill cos that's not gonna put any fucking food on the table
@@kenfern2259 oh I know plenty of skills for free. I play multiple musical instruments, I bake, and can paint. But in context of your reply, which was Pierre Koffman hiring Marco for free, no one in this generation will learn a vocational skill for free, you have to make something out of it if you’re gonna work. Just working cos it’s a learning experience isn’t gonna sustain life, especially not in this day and age, it just doesn’t work like that
"not pink wine, because that's only for se girls!" 1:00 "steak well done, some crazy people..you kill the taste and don't enjoy your steak" 9:54 ahahaha I'm dying here these side comments are GOLDEN 😂
What is the white or ivory colored small item that is added to the sauce about half way through? It wound up on top of the steak. I will be preparing this recipe for my wife this week and want to get it just the way he did it.
It’s very interesting to me how he criticizes the medium-rare cooking temperature. You always hear about how medium rare is the perfect cook for a steak, but he clearly disagrees. This man is a master so I would like to hear him elaborate on that.
To be completely honest I think he is just an old chef. And not to discredit him, I do not think I have even visited an establishment that cooks better than what this guy can knock up in 20 minutes. However, in my understanding he grew up and practiced cooking in French fine-dining and if I am not wrong, there its all about Blue or Rare stakes. Nothing more. So I kind of get his point of people being difficult and asking these in-between temperatures, when all you really need is those two temperatures I mentioned above, to really enjoy a piece of quality steak. Nonetheless, I would be interested at what he has to say about it as well.
I dont hear him criticizing medium rare, i just hear him saying its too complicated. I also think this is the proper temp for a filet. But something with more fat or a bone, needs to go longer. Either way, i dont hear anything to judging whats the right temp (aside from well done)
@@MrAhuraMazda to me that is equivalent. He said cooking used to be simple, he explained blue, rare, medium and well done, and then he said some weird and difficult people like medium rare. Clearly he doesn’t like it
One thing that I'm unsure about, at 1:44 of the video, he says he first puts half the wine, reduces it to a glace (when it's syrupy), then adds the remaining half and reduces it 50%, but he doesn't appear to do that in the video. It appears he just does the first reduction and not the second. Anyone have some insight into this?
I served him and his wife when I was a waiter in London a few years ago. He was an absolute gent and is regarded by restaurant people in the know as the Godfather of the London restaurant scene. Good to see him again.
A master of his art
ne şanslısınız bizler mutfaklar rezillik çekiyoruz ben de uzun yılar Ankara italyanlarla çalıştım direncimin bittiği yerde bu duayen şefi gördüm kendime geldim nihat bey
Marco Pierre White referred to him as "The Boss" so that shows Pierre Koffmans greatness!
I have deep admiration for this man and his dedication to his art.
”Well done, is for some crazy people …” 😍
Koffmann, the Roux brothers and Raymond Blanc revolutionised food in Britain. Merci beaucoup, chef!
Don’t forget Nico Ladenis
There's something so relaxing about a chef with a French accent in a kitchen.
And yet there is nothing even remotely relaxing about a French kitchen in a restaurant
well, working in their kitchn for sure is not so relaxing, Speak from experience
So good to see a chef cooking without a thermometer. He understands temperature and doesn't need a pesky gadget.
"Well Done you know some crazy people" I love it, spoken like a true chef 😂💚
😂😂😂 I am one of those crazies and when he said that I laughed uncontrollably.
indeed 😂😂
Those crazy people are my aunt, my mom, and lots of people their age (late 70s and above) here in East Asia. They still couldn't accept a piece of meat looking red and appears undercooked...
😅
"You don't enjoy your steak. You enjoy your french fries with it, but not your steak." Lol
“Nowadays, when people become a bit more, more, annoying yes” i laughed so hard at that 😂
‘Not pink wine no cuz that is for the girls’ made me 😂
Hope everyone knows how privileged they are to be watching Pierre Koffman show us this. Feel honoured to have watched the master at work thanks Pierre could watch you all day
he is one of Marco Pierre White's 4 mentors. the other 3 were the Roux brothers, Raymond Blanc and Nico Ladenis.
Koffmann sold his restaurant to Gordon Ramsay in 1998 when Gordon and his entire team left Aubergine under protest so that Gordon has a restaurant to continue working
It's refreshing to see a chef who hasn't let his head inflate. Thanks for the recipe.
So true. It's crazy isn't it? I think its our fault too. We, humans, have a tendency to glorify crazy people.
It's truly a privilege to have one of the best chefs of all time teach how to cook. He's hilarious, and it's really funny how he seems pissed off all the time xD. This generation of classic French chefs showed the world that simplicity is the key to greatness. Everyone can complicate things, but it takes a true genius to make simple things taste and look great.
You're absolutely right!
Discipline and perfection with little things done right make a tasty meal, not complexity or reinventing the wheel. The best dishes I've cooked were simple but you could taste the dedication that went into them at every step of the way as you recognize it all come together. There are a lot of different philosophies out there, and I don't want to take anything away from them if they're successful in their own right, however, I believe a kitchen doesn't need to innovate but rather elevate its production.
"When is like a brick, is well done." 😂
73 years old, three michelin stars and absolutely zero fucks given, what a legend.
You gotta' give to the French, they are by far, the best of the best in terms of western food. The Italians could give them a run for their money to some extent, but the French are in a class of their own. So much history, achievement, skill, beauty, inspiration, innovation, and sheer culinary brilliance pervades their food history. I've no shame admitting this and showing this respect to them as someone from England. There's a reason we all use french words in the kitchen and it's because they were the first and the best.
What a big master! Kept me hooked onto the lesson until the last moment.
This man really is a deity of cuisine
Burnt it.
Having worked under french chefs for a few years , this man is totally right . That sauce would taste magnificent , the kind of sauce the dishwasher would mop up with a nice bread roll !
the kind of sauce that he would share with the dishwasher and teach him how to make so he one day will be the chef!!
The unsung heroes of the kitchen. The dishwashers definitely play a vital role in the kitchen. 👍🇺🇸
The Master like many other legends before Marco. They are all amongst the Gods of cooking. You learn these little gems from them that wouldn't normally get from standard chefs.
Lovely Chef. Great, calm cooking. I would love to see more of him.
One of t he greatest chefs to grace our shores !!😀
Marvellous to see this great Chef. I once had Tournedos Rossini cooked by him at Tante Claire. Rather an obvious dish but in Koffman's hands sublime - also nearly everyone at the lunchtime service had ordered it because no doubt they knew it would be amazing. Everything else was of course always just delicious and I ate there as often as I could afford it. It was a wonderful restaurant with the emphasis on the food and the unpretentious pleasures of gastronomy, not "prestige" or showing off.
I just about fell out of my chair, when this recipe popped up, "Bordelaise Sauce with Fillet Steak - Classic French Bistro". A perfect Bearnaise Sauce was my absolute favorite, until I had a great Bordelaise Sauce. I like how the Bordelaise Sauce is written first, as the star of the show and then the filet is the accompaniment.
Oh, dean, I loved reading about your gastronomic experience. Jealous and drooling here in Ft. Worth. Love, love, love Tournedos Rossini. You'll remember that forever.
I like that little side explanation about the infrequency of sauces in restaurants.
A great teacher..God bless him.
great to see a great chef at work
Can’t you imagine having this muscle memory and knowledge…. Wow, a legend
Nothing special
@@kalinovskiy1984 how many michelin stars do you have
@@MrBawblawblaw haw meny thstaths du you have ..dowwwww
@@kalinovskiy1984 ?
@@spendover I think he is mostly refering to the muscle memory. This is something we can do more times on a busy weekend than someone at homes do over an entire year. How we cut an onion that make a lot of people go "wow" we can do before even finishing culinary. 😅
Koffmanns understanding and experience however is absolutely mindblowing.
It is cooked so delicately, beautifully that made a simple meat cut with sauce a delicacy.
"Well-done is for some.. Crazy people who don't enjoy the steak." 🤣🤣🤣🤣🤣 He's my guardian chef. HAHAHA
I once cooked Pierre some Findus crispy pancakes and he absolutely loved them. That was the start of a great relationship between myself and the kitchen. Great days.
What an awesome mini masterclass in how to cook steaks, by one of the greatest.
Excellent! Classic French cooking is all in the chef-notice he isn't using copper pans and the latest utensils..love this!
Very enjoyable to watch! So much experience. He has such a dry sense of humour. I tried making this sauce for the first time and it was fantastic! (Only thing I didnt like was the metal pans scratching against the gas hob when shaking the pan) haha
Fantastic technique and explanation of a timeless dish.
A pleasure to watch this chef ...explained it perfectly no waving hands shouting just did wat it said on tin looked amazing n so simple
Love French chefs. So opinionated when it comes to cooking. Seeking perfection. My grandmother use to make sauces for our meals. Today, served dry with a bottle of sauce. I miss my grandmothers cooking.
Oui, Monsieur!! Magnifique démonstration, Chef. Grand merci pour ce cours. 🙏
This is awesome!
There is an incredible amount of expertise and knowledge in those famed hands. Love you Chef Pierre, you are a total LEGEND!
Many years ago I read Anthony Worral Thompson saying he is the real master chef who really started the french cuisine revolution in London.
Absolute legend god bless you with health and prosperity
Watching a stalwart&doyan of french cuisine is heartwarming experince. I make sure not making any mistake watching him attentivly.regards to his age & ageold dedicated cooking experience that he has put in for so long may you enlighten us with your recipes for 100 more years to come. God bless you,CHEF
Thank you so much for this video of Chef! He kept is simple and easy. Followed Chef's instructions. The resulting Bordelaise Sauce was perfection. Happy New Year. Thanks again to BBC Maestro.
The way he tap the seasoning is very cute. ❤ Total legend! So many knowledge. Thank you, Sir
Absolutely Brilliant ❤❤❤❤❤
Thank you for this education dear friend. Most instructive.
I’m not a big fillet fan due to low fat content which means less flavor but that sauce paired with a perfect mid rare is the exception. Very nice!
Sounds like you just haven't had a good fillet then.
I guess that’s reason behind the choice of adding marrow and a rich sauce.
Funny, that you wrote mid rare and I read this just as he was saying people invented mid rare to sound like an expert but it unnecessarily complicated cooking.
Try a Japanese Wagyu A5 filet . The sublime marbling will make it taste like rib eye .
Pure simplicity from year's of experience.....truly a Bruce Lee of the Kitchen.
Love Chefs beautiful people
Your reputation is well earned Mr Koffman.
Thank you Chef.
Apparently he taught Marco, who in turn taught Gordon, all won 3 stars of their own... cool legacy.
Pierre is a hero to Marco who taught him as much if not more than he learned under the roux brothers, a man famed for only hiring French chefs and keeping a very quiet kitchen Marco worked for free like a dog for pierre until his skill was noticed and he brought him under his wing, in fact back in the eighties when Marco owned his michlin starred restaurant Harveys in Wandsworth his signature dish was pigs trotter ala Pierre koffman because he didn't believe in stealing another chefs dish without crediting their genius like Gordon often does.
They have a restaurant together
@@jac9301 Gordon did that? Wow that is so disgraceful
Gordon won 3 Stars?
@@madlipzjagd5378 He certainly did, his restaurant in Chelsea has held three stars for 21 years now (it's the same restaurant you see in Gordon ramsay boiling point) although he didn't get them as young as Marco did and he doesn't celebrate other chefs like his mentor did either.
Love his sense of humour.
Ha! On not letting meat rest at 12:06 "It wold be good to drink the juice and put the meat in the bin...", hilarious! I love how this Chef disses the well-done crowd, and then goes onto to scoff at the medium-rare types as well.
Superb teacher.
Cooked perfect for me! That appeared to be a cut of dry aged beef which makes it better. Never thought of adding marrow into the sauce and it was so simple to make!
Bravo!!!
Lovely video, you give so much knowledge in just a few minutes!🤗😁🇺🇸
Looks delicious. Can someone clarify what is the ingredient “marrot” (not sure if that is the correct spelling)?
bone marrow
@@ricebrown1 thank you!
Beautiful!
I love how Pierre’s instincts chime exactly with my own….😃😂😂👌 ‘Well done is er …for the crazy people’!
gotta love french cooking. Start with a stick of butter. yes.
Fantastic, thank you
And this is the fabulous food and dining. By the amazing and knowledgeable chef.
the most honest chef of all time
what is the "maro" thing that he mentioned? couldn't quite catch it.
bone marrow
An absolute legend. Salute
He is one of the true founders in the UK. The Roux brothers and Raymon Blanc also stand with the great Koffman.
Gave this vid a thumbs up cuz Pierre is UNAPOLOGETICALLY French - quite refreshing!
Highly entertaining!
Wow, just wow!!
The French are amazing at sauces and Chef Koffmann is a Master!
Grab the steak directly from the pan while it is still sizzling ... Classic Michelin-starred chef's move
This man gave a young Marco Pierre White a job.
Koffmann did not employ the English. He thought they were inferior to French cooks. So Marco said to him, I'll work for free. After busting his ass for 3 weeks and impressing Koffmann, he pulled him aside and said I'm gonna put you on the wage roll. Kind of a crazy story but a very cool one nonetheless.
@@huntakilla1234 this generation will never work for free to learn a skill
@@kenfern2259 Yeah sorry that cos of previous generations the economy has made life so unlivable that we have to work to earn money so we can barely get by, Ken. We'll never work for free to learn a skill cos that's not gonna put any fucking food on the table
@@kai326 learn a skill of free, that is definitely possibly with all the internet these days.
@@kenfern2259 oh I know plenty of skills for free. I play multiple musical instruments, I bake, and can paint. But in context of your reply, which was Pierre Koffman hiring Marco for free, no one in this generation will learn a vocational skill for free, you have to make something out of it if you’re gonna work. Just working cos it’s a learning experience isn’t gonna sustain life, especially not in this day and age, it just doesn’t work like that
A master class from Pierre
Merci beaucoup prof🙏 🙇🏻♂️😍
"not pink wine, because that's only for se girls!" 1:00
"steak well done, some crazy people..you kill the taste and don't enjoy your steak" 9:54
ahahaha I'm dying here these side comments are GOLDEN 😂
I am female. I did NOT FIND THAT FUNNY, little boy that you are. Why don't you go drink pink wine, little boy?
That clap he did after seasoning the steak was too cute haha
Superb! I have enjoyed this vid. This man has done this a few times hey? Thank you Pierre.
I love cooking with wine, sometimes I even add it to the food. :)
Master at work
The master!
Thanks for this video Mater Pierre.
What is the white or ivory colored small item that is added to the sauce about half way through? It wound up on top of the steak. I will be preparing this recipe for my wife this week and want to get it just the way he did it.
um.. bone marrow.
That rant about the steak killed me 😂
I've to try this one!
What a charmer
Charming chef
An absolute legend!
The real Godfather of cooking
It’s very interesting to me how he criticizes the medium-rare cooking temperature. You always hear about how medium rare is the perfect cook for a steak, but he clearly disagrees. This man is a master so I would like to hear him elaborate on that.
To be completely honest I think he is just an old chef. And not to discredit him, I do not think I have even visited an establishment that cooks better than what this guy can knock up in 20 minutes. However, in my understanding he grew up and practiced cooking in French fine-dining and if I am not wrong, there its all about Blue or Rare stakes. Nothing more. So I kind of get his point of people being difficult and asking these in-between temperatures, when all you really need is those two temperatures I mentioned above, to really enjoy a piece of quality steak.
Nonetheless, I would be interested at what he has to say about it as well.
From what I saw he didn't exactly leave that steak rare.
@@davidmarshall8628 exactly! He can cook anything, but has his own experience and maybe even preference to how to do things. Just guessing tbh
I dont hear him criticizing medium rare, i just hear him saying its too complicated. I also think this is the proper temp for a filet. But something with more fat or a bone, needs to go longer. Either way, i dont hear anything to judging whats the right temp (aside from well done)
@@MrAhuraMazda to me that is equivalent. He said cooking used to be simple, he explained blue, rare, medium and well done, and then he said some weird and difficult people like medium rare. Clearly he doesn’t like it
I love how you explained that, I will never again ask for a medium-rare stake I will ask for a medium
lmao I thought the same thing!
medium steak is not as good as medium rare though
order however you like! We’re not here to please the cooks
U r an a-hole customer, PLEASE continue to dine @ in-n-out!
One thing that I'm unsure about, at 1:44 of the video, he says he first puts half the wine, reduces it to a glace (when it's syrupy), then adds the remaining half and reduces it 50%, but he doesn't appear to do that in the video. It appears he just does the first reduction and not the second. Anyone have some insight into this?
He probably just did it off camera
I worked in his restaurant ‘ la tante claire in london in 1996 and learnt do much in his kitchen
Real Legend
That looks delicious!
Beautifully explained. Merci.
whats the "maro" hes talking about at 5:00
I believe he is saying marrow.
@@kkgt6591 ty so much
Bone marrow.
What is Maru?? Can not find it in any stores? Thank you!
Bone marrow.
@@CooManTunes Thank you
Merci, Gracias, Thanks
Looks delicious!!!
Thanks for this. Learn new ways of cooking
The godfather of cooking