Pig’s trotters - Pierre Koffmann's recipe
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Learn how to cook Pierre Koffmann’s famous pig trotter recipe - a dish that Marco Pierre White has hailed as the best dish in the world.
Timestamps:
00:00 - Stuffed Pig's Trotters with Pierre Koffmann
01:45 - Preparing the trotters
05:34 - Cooking the trotters
09:38 - Making the cartouche
10:31 - Into the oven
11:34 - Preparing the stuffing
20:43 - Binding the Garnish
28:06 - Stuffing the trotters
34:53 - Making the sauce
38:34 - Plating the dish
Find out more:
Join Pierre as he teaches you the fundamentals of French cuisine - just like he did Marco Pierre White, Gordon Ramsay and many more of the world’s top chefs - bbcm.co/4b0sh1K
See more food and drink online courses: bbcm.co/3Qndztt
Surreal, I saw Marco pierre white make trotters a la Koffman decades ago and now the man himself is making it.
Same here.
The big difference i noticed is how easy it was for a young guy like Marco to snap and tear the trotters apart.
It’s your choice.
I suggest you watch "Anti-Chef" here on YT. He made Pierre-White's version as a beginner not long ago. He is also really entertaining.
That's lovely to hear!
Whoever’s idea it was to produce a 40 minute video of Pierre making trotters deserves a medal. This is so good, and he explains so many tiny details and integral things you would otherwise miss or have no idea about. Like, it’s a recipe that needs that kind of length.
marco the realest for crediting pierre on the menu.
I attempted to make this dish solely off cookbook directions. It was a disaster. The flavors were there, but the chicken mouse in the trotters leaked out and fell apart. My final product ended up looking like a dish plated in a mosh pit. It was delicious, but my presentation made it look like a crime scene. Thank you for posting Chef Hoffmann's recipe and technique. I'm sure I'll wreck this in a new and more pleasing way.
This was my chicken kiev experience lol. These guys make it look so easy.
@braisedtoast9002 it's easy when you've done it thousands of times. Either way, as delicious as it looks, it is still outside my comfort zone
Well done for even having tried to do it. I imagine the mousseline is something you need an eye for determining the correct ratio of meat to liquid. Not every chicken breast has the same consistency, I bet the freshness of the egg white makes a difference (the older the looser), and the cream can be more or less liquid so you need the experience of having made it many times to know how it should look and feel.
At least it was delicious! Best of luck with the next try!
I wouldn't worry. Nobody is supposed to master this dish on the first go. As easy as Pierre makes it look, this is a very skilled dish with a lot of different techniques on display. Most seasoned and confident cooks would struggle. Recipe books and videos will never be able to show you the instinct, the muscle memory and the sense of touch and feel that a chef has developed over decades of mastering his craft.
I'm extremely fortunate to have experienced this legendary dish of Koffmanns. It's right up there with the best dishes of a lifetime.
Incredible!
I can reminisce your experience as well.. as I too enjoyed this beautiful dish when Pierre had his restaurant at the Berkeley Hotel.. it was delicious and I followed it up with a pistachio soufflé.. two sensational dishes at three star level
Genius. I ate this dish many years ago when Mr Koffmann had his restarunt in Hospital Road, Chelsea. The only difference is that I think he had truffle in it as well. I can say at the age of 65 that this is the best dish I have ever eaten. I left the restaurant in a daze, not before I had booked for lunch the next day.
You’re very lucky to have eaten at La Tante Claire, I’m too young to have gotten the opportunity to eat there, although I have eaten at the same establishment multiple times at the 3 Michelin star restaurant Gordon Ramsay which is absolutely fantastic
@@ajconstantine3593 dried morel mushrooms. In water to rehydrate
@@HarryQ94 Thank you! Shroomers are my kryptonite, so I’ll use alternate umami (I love mushroom _powder,_ however). ✌️
@@HarryQ94 We are not worthy. :)
We're jealous you got to taste it made by Pierre himself!
Wait a minute, a 40 mins video of Pierre Koffman?! What did we do to deserve that 🙌
shut up now
@@breakingoutin2212 🤣
Just say thanks, and enjoy 😂
@@breakingoutin2212 only a loser would comment that and be disrespectful
Marco's favorite dish of all time!
Marco made some changes to it.
I'm addicted to the way he says "trotter"
same here, juiciest word in the world :D
What a treat. In essence the trotter is a sausage skin. Great to see the process and some good tips about the sweetbreads, morels and cooking liquor vs clean sauce. Pierre was very clear and to the point. Top class.
yeah good idea, maybe ill just make a sausage with all of the ingredients. and smoke it rather than steam it.
This used to be served as a special on Sunday nights at Le Cirque in NYC. Hard to get a table on Sunday night as this was a favorite. The closing of Le Cirque left a big hole in the dining world in NYC. People pretend and ignore how important this restaurant was. Thank goodness we still have a Le Cirque in Las Vegas and the DR.
An iconic dish from a legendary chef. Thank you so much for sharing this. I didn't realize Chef Koffmann was such an excellent teacher as well. He explained each step nice and clearly. Thank you!
Glad you like it!
@antichef would have benefitted from the sweetbread tip lol
I was thinking the same!
What a legendary dish from a master chef.
Yeah, definitely. Really enjoy to watch and he got some humor as well 🙂
Genius chef, testament to Marco's integrity too the only one to credit maestro with his dish
Master at work
So much cooking knowledge being imparted here. Bravo, and thank you chef Koffmann, and for the admission about the quality of UK dairy (even with the dig at single cream).
Maestro indeed! One of the great dishes masterfully explained.
This was such a religious experience to watch the legend himself make the dish he invented. Such skill, easy to follow (surely not easy to make!), and a pleasure to watch.
“Ask you butcher to do it”, lost count of how many times I’ve heard that one. Good luck finding a grocery that still carries trotters and has someone on staff that possesses the skill to skin a pigs foot.
That
You poor poor Americans. I'm lucky to live in a relatively small country like the UK where there are plenty of high street (and farm shop) butchers who break down whole pigs for their shops and will therefore have trotters. More than likely they won't be on the counter but you ask in advance, they'll keep them for you.
I live in Italy, found a small butcher who prepared them for me
I had pickled pigs feet at JJ’s bar in East Baltimore while drinking Pabst Blue Ribbon beer.
This is an absolute joy to watch
He is adorable!! I’m in Texas and I’ve never eaten a trotter but would love to try! As a teacher he is clear and easy to follow steps. Thank you.
I have never seen the spine of a chef knife used as a honing stick. Damn that's
clutch.
Wow !!! Never in my life did I ever think I would get to see him do this . Even if it’s on this video only but I can still say I saw the man do it
Absolutely incredible. I am in awe. Thank you, Sir.
Absolutely incredible. What a Master!
Marco Pierre White's favorite dish of all time!!!
This is pure gold
imagine being taught all of his dishes in his kitchen
His cooking course with us may help you get that one step closer! bbcm.co/4b0sh1K
Amazing dish!
Thanks sharing your knowledge chef
Such a great dish! Koffmann is an inspiration!
this is great. very detailed
Legend. He is the source of many a top chef. Only love and respect 😊
I worked with Anthony Thompson in the Menage a Trois in 1982 and he was making pig trotters like that the only difference was the trotters was wrapped up in filo papers and also baked on the oven
Having read Marco's book, I knew he would mention Marco's tribute to his dish.
He did
you can tell he loves marco pierre white the way he talks about him in many of his videos, many thanks koffman for help make england what it is today culinary wise
The legend makes his legendary dish!
Exceptionnelle! Humble trotter to haut cuisine 🤤
Thank you. God bless you
This dish helped create gastronomy in the UK
And that, is not a small thing...
@@Onionbaron huge
I had the good fortune to eat this amazing dish in Sydney years ago,watching this master chef who created it,I’m reminded that it is the best meal I’ve ever had
Love it!
Best possible content
Master Class!
what a master class
Cheers Marco!!!
masterful.
perfect!
The master, the icon and a LEGEND in the world of Gastronomy. He trained my personal favourite chef; Marco Pierre White. But I have always admired the finesse, attention to detail and the style of Chef Koffmann. Superb.
We love his style too!
Grande Maestro !
I had this dish (and the other two famous Koffmann staples, squid "bolognaise" and pistachio souffle) at Koffmann's at The Berkeley 11 years ago. Absolutely blown away but I basically rolled out of the door. Not something you'd eat every day. It is very rich and you get 50/50 potato/butter mash, too. This could only have been topped by meeting Pierre but sadly he was not in that day.
I consider myself a competent home cook but this sort of fiddly process I am very happy to pay professionals for. :)
Never had the pleasure of trying this dish before but I know without tasting it’s delicious
I can hardly wait for the kosher version
The vegan version will drop 1st..
Salute Pierre!
This brings me back to watching Marco make this at Harvey's. With Gordon in the background ofc.
This is what we call heritage
delicious
Legend !
Art and science (with a dash of genius) in the spirit of Michelangelo!
Pierre Koffman: Marcos ❤️ Pig Trotter A La Pierre Koffmann ! 🎉
One of the greatest mentors of Marcos !
Amazing chef and dish. Would really liked to have seen him slice and eat it though!
this one is for the history book
Literally is
This is food for real 👍🤤😀
the great master
This is the one dish I want to eat before I shuffle off this mortal coil !
Here from the other youtuber who made this following a cookbook, interesting to see perhaps better execution
Anyone else’s OCD triggered but that second stove top burning the whole time? 🔥 hahaha
I eat this dish at Harvey's in the nineties when Marco had 1 star Michelin
Marco is a sweet man
This is hilarious to me the my dad’s side of the family grew up eating pigs feet, ham hocks and pig ears.
He’s also way out of practice deboning the trotter. Back in the day he’d just hold the trotter in 1 hand and literally just pull the skin off. Nobody does it as fast as he did. We all tried and failed.😂
Considering trotters taste amazing boiled in water and salt, I can only imagine the flavour in this.
@antichef we need a part 2!
Pancreas and pig trotters what a dish 🙏🏽 those flavours and that spirit combo veal stock and morels this dish must taste heavenly
Where did you see pancreas???
Pancreas is never eaten neither in France nor anywhere else, I think. Except may be by dogs in their barfing mix ...
Sweetbread is the thymus gland
Amazing dish.
Now i must find Marco 's version of it
th-cam.com/video/YxKapTiEYxI/w-d-xo.htmlsi=ZpHZtTa79omxQzxU
Starts at around 6 minute mark.
Chef maximus♥️🌞🤩
Pigs trotters - my dog would enjoy them
Something I always wondered about this dish, shoud it still be called pigs trotters if it's only really using the skin from the trotters. Idk, it's just when I think of pigs trotters I think of whole trotters like in a lot of east Asian food
That recipie requires a trip to the liquor store 3 wines and a brandy 😮
using gas like its 2021
❤
What did he say in 8:17???
He needs a bej chopping block for the mushrooms 😊
Anyone who has ever had someone make this for them better show some gratitude coz this looks like a fuckin pain in the arse to make.
When I watched Marco make this I thought sweetbreads were literal bread lol
🤤🤤🤤🤤
Lol cooking with Armagnac has to be the most decadent French think I’ve ever heard suggested. Brandy will do!
Does the chicken mousseline "cook" when you steam it? Or is salmonella not a problem in Europe?
It cooks
salmonella is not a problem in Europe
@@mrn13 why do you say that? Salmonella is one of the most common forms of food poisoning in the UK. Thousands of cases in Europe every year.
Note to all .. the first rule in cooking is always when cooking especially in the oven use a dry rag to grab pots and you minimize the chance of burning your hands like our friend here did twice..
I wonder where the trotter stock goes in his restaurant...can't go to waste with all those ingredients
Could someone tell me why chefs who worked in the UK always double tap their knives after cutting?
Never seen anyone else do it before they went to work in the UK.
So it looks like sweetbreads and mushrooms wrapped in pigs skin. Do the trotters add to the dish?
I am a Chef in the U.S. and have never heard of this. Part of me is Afraid to find out. Now back to the Video...
Chinese cuisine does something similar - soy sauce braised pig trotters. The umami and depth of flavor is out of this world. Extremely rich with the fat and collagen in the leg.
@@user-jk5um1om8l I get you on depth of flavor. Maybe even add toasted Sesame and a good fish sauce teriyaki sauce pineapple juice and rum, go Nuts figuring out different good flavor combinations. But me I would just do it with pork Tenderloin and Or Ribs. OH and me personally Mine would be Spicy, Habanero and Scorpion Peppers spicy 🔥🔥🔥🔥. Not Carolina Reaper or Pepper X Spicy 🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️. Hahahahahahahaha 😂!!!
@@user-jk5um1om8l Oh, and Chinese 5 Spice. It is very good and some people are unfamiliar with it but I like it. But I think that a little goes a long way...
Giorgione: In Lardo Veritas!
Nobody would seriously want to make this at home lol
Food porn deluxe. A true master of his craft.
What cut of meat is sweet bread? 🤔
Brains
I thought it was pancreas
@@AlexPryrodny it does not matter the technical definition, you did a fantastic job! I love your videos dude
29:44 Nooooo chef! That would've been so good in a sandwich! 🥺😥
What is that "sweet bread" meat?
My best guess based on the texture when cooked is the cheek of the pig. Just a guess.
the thymus of a cow or lamb. Koffmann is rather French so I'd put my money on the sweetbreads he uses for this being from veal, a young cow.
Sweetbreads are the thymus and pancreas glands. They can be from pigs, sheep, or, most likely, veal, as is the case here. In this video Koffmann says don't use the long sweetbreads which will be the pancreas, so it's the thymus gland.