Pierre Koffman’s Amazing 35th Anniversary Tasting Menu
Published 27 October 2012
In November 2012 Pierre Koffmann will celebrate 35 years since he opened the legendary La Tante Claire restaurant in London where he went on to earn three coveted Michelin stars.
His status as an iconic gastronomic figure is undisputed in the industry, particularly amongst the many chefs who trained in his kitchen and who he inspired to go on and become stars in their own right.
To celebrate these remarkable three and a half decades of culinary legacy, Pierre will be joined by nine of his prestigious protégés, all now leading chefs themselves, for two special dinners – ‘’La Réunion des Chefs‘’ on Sunday 11th November and Monday 12th November 2012.
The dinners will be held at Koffmann’s, the celebrated restaurant Pierre launched in 2010 at the Berkeley in Knightsbridge.
The six-course menu, including a glass of Champagne and canapés on arrival, will be £100 per person, or £165 to include matching wines for each course. Only 100 seats will be available on each night.
The line-up of chefs for the two dinners is as follows:
Sunday, 11th November 2012:
Bruno Loubet (Bistrot Bruno Loubet)
Raphael Duntoye (La Petite Maison)
Eric Chavot (Brasserie Chavot; opening January 2013)
Tom Kitchin (The Kitchin)
William Curley (Chocolatier)
Monday, 12th November 2012:
Paul Rhodes (Rhodes Bakeries)
Eric Chavot (Brasserie Chavot)
Tom Aikens (Tom Aikens Restaurant)
Helena Puolakka (Skylon)
Claude Lamarche (The Arts Club)
Its a star studded team in the kitchen of Koffman’s at The Berkeley – and I only wish I was able to make it for this dinner! Sadly I’m going to be out of the country traveling to Japan and China. But this is a once-in-a-lifetime opportunity to sample some of the best cooking by Pierre Koffman and his list of excellent apprentices that have gone on to head chef top restaurants of their own.
To make a reservation, either email firstname.lastname@example.org or call 020 7235 1010, quoting “La Reunion des Chefs”.
Video of Pierre Koffman and some of his protégés below, discussing the two special tasting menus: