Pierre Koffmann creates lamb parmentier
Автор: The Staff Canteen
Загружено: 2015-03-31
Просмотров: 151017
Описание:
Pierre Koffmann, chef patron from Koffmann's at the Berkeley, creates a dish from the rack of lamb which is served with a lamb ragout and his version of pomme puree which sits under the sliced lamb which is served pink with a lamb sauce and garlic oil.
Pierre talks us through how he cooks the dishes, from the sourcing of the lamb to the making of the calorie-rich pomme puree.
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