BBC Maestro

Pierre Koffmann - Classic French Bistro Cooking

Living legend of the kitchen, Pierre Koffmann held 3 Michelin stars at La Tante Claire for 15 years and taught Gordon Ramsay, Marco Pierre White, Tom Aikens and Jason Atherton amongst many others of the world's top chefs. Now it's your chance. Learn the fundamentals of French cuisine through 24 of his best-loved recipes.

Where to Watch Pierre Koffmann - Classic French Bistro Cooking

25 Episodes

  • INTRODUCTION
    E1
    INTRODUCTIONPierre introduces you to his art, techniques and the wonders of the French technique.
  • COQ AU VIN
    E2
    COQ AU VINCreate the chicken bistro classic, starting with your very own bouquet garni.
  • VEAL STOCK
    E3
    VEAL STOCKMaster veal stock, the foundation of French cooking and the base of so many classic dishes.
  • CHICKEN STOCK
    E4
    CHICKEN STOCKPerfect for soups and cream sauces, clear chicken stock is the launchpad for many other flavours.
  • FISH STOCK
    E5
    FISH STOCKPerhaps the simplest stock to make, it is the base of seafood classics like bouillabaisse.
  • BORDELAISE SAUCE WITH FILLET STEAK
    E6
    BORDELAISE SAUCE WITH FILLET STEAKLearn how to tie the plate together with a good sauce and cook your steak to perfection.
  • HOLLANDAISE & BEARNAISE SAUCE
    E7
    HOLLANDAISE & BEARNAISE SAUCELearn to make the ‘mother sauce’, so called because from it you can create many others, and one of its daughters.
  • STEAK TARTARE
    E8
    STEAK TARTAREA beloved French dish, where the beauty comes from its purity and balance – a true classic of world cuisine.
  • SCALLOPS WITH SQUID INK SAUCE
    E9
    SCALLOPS WITH SQUID INK SAUCEContrasting sauces bring this dramatic seafood dish to life – it looks as beautiful as it tastes.
  • VENISON WITH CHOCOLATE & RASPBERRY SAUCE
    E10
    VENISON WITH CHOCOLATE & RASPBERRY SAUCEAlthough it seems modern, this recipe is just like Pierre’s grandmother used to make.
  • BOILED ARTICHOKES
    E11
    BOILED ARTICHOKESMore popular in France, let Pierre introduce you to nature’s subtly flavoured perfection – the artichoke.
  • SQUID BOLOGNESE
    E12
    SQUID BOLOGNESEWith squid in the shape of spaghetti, this is not your regular pasta dish.
  • WHOLE BAKED SEA BASS
    E13
    WHOLE BAKED SEA BASSCelebrate the fresh, wild fish with very few ingredients and careful cooking.
  • FISH SOUP
    E14
    FISH SOUPTomatoes and saffron make this a quintessentially Provençal fish soup.
  • QUICHE LORRAINE
    E15
    QUICHE LORRAINEShow this the dish attention and respect it deserves, and you’ll soon see why it’s a traditional bistro classic.
  • OMELETTE
    E16
    OMELETTEThe dish of the people – it can be made simply with eggs and butter or the luxury of lobster and truffle.
  • MASHED POTATOES
    E17
    MASHED POTATOESIt’s often the simplest dishes that are the hardest to perfect – pay attention and you’ll have a world-class dish.
  • STUFFED PIGS' TROTTERS
    E18
    STUFFED PIGS' TROTTERSPierre Koffmann’s most famous dish, that Marco Pierre White has hailed as the best dish in the world.
  • LIVER & LIME SAUCE
    E19
    LIVER & LIME SAUCEA sweet and sour sauce known as sauce gastrique that tastes far more complicated than it is to cook.
  • SPRING LAMB STEW
    E20
    SPRING LAMB STEWAn excellent starter dish that teaches many essential skills for French bistro cooking.
  • DUCK CONFIT
    E21
    DUCK CONFITA classic of the Gascony region and another of Pierre’s grandmother’s recipes from his childhood.
  • CONFIT OF SALMON
    E22
    CONFIT OF SALMONCombine duck fat with the beautiful fish for a stunning meal that impresses and satisfies.
  • CIVET DE LAPIN
    E23
    CIVET DE LAPINRabbit is not much used in the UK. Let Pierre show you how to prepare and cook it to perfection.
  • CHOCOLATE SAUCE
    E24
    CHOCOLATE SAUCEEverybody loves chocolate sauce. Pour it over crepes, churros or fresh fruit for pure, simple deliciousness.
  • PISTACHIO SOUFFLÉ
    E25
    PISTACHIO SOUFFLÉNot as complicated as people seem to think. Follow all the steps properly and – wow! – soufflé magic.

 

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