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.

@keithshwalbe6981

Жыл бұрын

A master of his art

@ademcicek3709

Жыл бұрын

ne şanslısınız bizler mutfaklar rezillik çekiyoruz ben de uzun yılar Ankara italyanlarla çalıştım direncimin bittiği yerde bu duayen şefi gördüm kendime geldim nihat bey

@gergemini2993

Жыл бұрын

Marco Pierre White referred to him as "The Boss" so that shows Pierre Koffmans greatness!

"Well Done you know some crazy people" I love it, spoken like a true chef 😂💚

@DefenderOfLogic

Жыл бұрын

😂😂😂 I am one of those crazies and when he said that I laughed uncontrollably.

@chriscr21

Жыл бұрын

indeed 😂😂

@obiwan88

Жыл бұрын

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... 😅

@Xorobabel

Жыл бұрын

"You don't enjoy your steak. You enjoy your french fries with it, but not your steak." Lol

Apparently he taught Marco, who in turn taught Gordon, all won 3 stars of their own... cool legacy.

@jac9301

2 жыл бұрын

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.

@nancyjackson3909

2 жыл бұрын

They have a restaurant together

@dunaylleam1733

2 жыл бұрын

@@jac9301 Gordon did that? Wow that is so disgraceful

@madlipzjagd5378

2 жыл бұрын

Gordon won 3 Stars?

@jac9301

2 жыл бұрын

@@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.

There's something so relaxing about a chef with a French accent in a kitchen.

@fiachnaodonnell7895

2 жыл бұрын

And yet there is nothing even remotely relaxing about a French kitchen in a restaurant

@jeroenvandenbos7783

2 жыл бұрын

well, working in their kitchn for sure is not so relaxing, Speak from experience

”Well done, is for some 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.

@ancogaming

9 ай бұрын

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.

It's refreshing to see a chef who hasn't let his head inflate. Thanks for the recipe.

73 years old, three michelin stars and absolutely zero fucks given, what a legend.

"When is like a brick, is well done." 😂

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

@zodiacza1

Жыл бұрын

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

An absolute legend. Salute

What a big master! Kept me hooked onto the lesson until the last moment.

Lovely Chef. Great, calm cooking. I would love to see more of him.

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

What an awesome mini masterclass in how to cook steaks, by one of the greatest.

It is cooked so delicately, beautifully that made a simple meat cut with sauce a delicacy.

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.

A great teacher..God bless him.

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

The way he tap the seasoning is very cute. ❤ Total legend! So many knowledge. Thank you, Sir

Fantastic technique and explanation of a timeless dish.

An absolute legend!

A master. Thank you very much!

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.

@spicerack4397

Жыл бұрын

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.

Beautifully explained. Merci.

Excellent! Classic French cooking is all in the chef-notice he isn't using copper pans and the latest utensils..love this!

And this is the fabulous food and dining. By the amazing and knowledgeable chef.

Oui, Monsieur!! Magnifique démonstration, Chef. Grand merci pour ce cours. 🙏

Lovely video, you give so much knowledge in just a few minutes!🤗😁🇺🇸

I like that little side explanation about the infrequency of sauces in restaurants.

Thank you Chef.

The master!

A master class from Pierre

Thanks for this video Mater Pierre.

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!!!

Thank you for this education dear friend. Most instructive.

There is an incredible amount of expertise and knowledge in those famed hands. Love you Chef Pierre, you are a total LEGEND!

great to see a great chef at work

This man really is a deity of cuisine

@gordonferrar7782

Жыл бұрын

Burnt it.

Absolutely Brilliant ❤❤❤❤❤

Fantastic!

Looks delicious!!!

What a charmer Charming chef

Can’t you imagine having this muscle memory and knowledge…. Wow, a legend

@kalinovskiy1984

2 жыл бұрын

Nothing special

@MrBawblawblaw

2 жыл бұрын

@@kalinovskiy1984 how many michelin stars do you have

@kalinovskiy1984

2 жыл бұрын

@@MrBawblawblaw haw meny thstaths du you have ..dowwwww

@spendover

2 жыл бұрын

@@kalinovskiy1984 ?

@JK-dd5im

2 жыл бұрын

@@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.

This is awesome!

the most honest chef of all time

Beautiful!!!

Wow, just wow!!

Your reputation is well earned Mr Koffman.

Superb! I have enjoyed this vid. This man has done this a few times hey? Thank you Pierre.

Superb teacher.

Thanks for this. Learn new ways of cooking

Pure simplicity from year's of experience.....truly a Bruce Lee of the Kitchen.

Merci beaucoup prof🙏 🙇🏻‍♂️😍

Fantastique!

That looks delicious!

Respect mon vieux !

Master at work

Gave this vid a thumbs up cuz Pierre is UNAPOLOGETICALLY French - quite refreshing!

Masterful

I love how Pierre’s instincts chime exactly with my own….😃😂😂👌 ‘Well done is er …for the crazy people’!

Real Legend

I've to try this one!

"Well-done is for some.. Crazy people who don't enjoy the steak." 🤣🤣🤣🤣🤣 He's my guardian chef. HAHAHA

Fantastic, thank you

Love Chefs beautiful people

Lovely😍😍

Love his sense of humour.

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.

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 !

@davids3819

Жыл бұрын

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!!

@happycommentator6773

4 ай бұрын

The unsung heroes of the kitchen. The dishwashers definitely play a vital role in the kitchen. 👍🇺🇸

The French are amazing at sauces and Chef Koffmann is a Master!

gotta love french cooking. Start with a stick of butter. yes.

WOW!!! Best!!!

Delicious of course...

Beautiful...

The hand trick to test your steak, bravo! 😮✌🏻

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.

I look everything you do chef!😊

”When it is like a brick, it is well done!”😅

Wonderful commentary!!! ¡Bien jouÉ!

I love cooking with wine, sometimes I even add it to the food. :)

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!

@pieceofshitzu2

2 жыл бұрын

Sounds like you just haven't had a good fillet then.

@CaptainC0rrupt

2 жыл бұрын

I guess that’s reason behind the choice of adding marrow and a rich sauce.

@Erebos931

2 жыл бұрын

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.

@wengelder9256

Жыл бұрын

Try a Japanese Wagyu A5 filet . The sublime marbling will make it taste like rib eye .

“Nowadays, when people become a bit more, more, annoying yes” i laughed so hard at that 😂

New sub. Great content

‘Not pink wine no cuz that is for the girls’ made me 😂

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.

Beast!

The real Godfather of cooking

Grab the steak directly from the pan while it is still sizzling ... Classic Michelin-starred chef's move

I worked in his restaurant ‘ la tante claire in london in 1996 and learnt do much in his kitchen

"If its like a brick, its well done" dead 😂😂

That clap he did after seasoning the steak was too cute haha

Looks so easy🙄👍

I love how you explained that, I will never again ask for a medium-rare stake I will ask for a medium

@ronbuil6923

Жыл бұрын

lmao I thought the same thing!

@jarbackk447

Жыл бұрын

medium steak is not as good as medium rare though order however you like! We’re not here to please the cooks

@Chihuahuauno1

Жыл бұрын

U r an a-hole customer, PLEASE continue to dine @ in-n-out!

The GOAT

Love old school any day of the week 🇦🇺

god i love him

This man gave a young Marco Pierre White a job.

@huntakilla1234

2 жыл бұрын

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

2 жыл бұрын

@@huntakilla1234 this generation will never work for free to learn a skill

@kai326

2 жыл бұрын

@@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

2 жыл бұрын

@@kai326 learn a skill of free, that is definitely possibly with all the internet these days.

@kai326

2 жыл бұрын

@@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