Welcome to Manchester Confidential
Reset Password
The Confidential websites will be undergoing routine updates. This may cause the sites to go offline. We apologise in advance for any inconvenience.

You are here: Manchester ConfidentialFood & DrinkFrench.

Pierre Koffmann restaurant Review

Gordo falls in love with classic French in The Smoke in two chapters

Written by . Published on January 6th 2011.

Pierre Koffmann restaurant Review

CHAPTER One: in which our chubby friend reminisces and ponders

You aren’t going to see Pierre Koffmann on Saturday Morning Kitchen any time soon. You may have never heard of him.

The pig’s trotter is, as previously stated, Koffmann’s Let It Be. Gordo does not have a clue how he finishes up with a work of art like this, sitting on top of a jus that is the jus of jus… Lip-smacking is the word for its consistency, with an intensity of flavour that lingers for decades. Potato purée sits there as a mop, with something piggy, rind-ey and crispy presenting itself as begging to be eaten.

You will, however, have heard of Marco Pierre White, Gordon Ramsay, Bruno Lubet, Michel Roux Junior and Tom Aitkins.

These lads have heard of Koffmann, mind you, because he trained them. He trained them at the legendary La Tante Claire on Royal Hospital Road in Chelsea.

At the time it was one of only two restaurants in the UK that held three Michelin stars. France had thirty two and Gordo had eaten in 26 of them, many with his daughter, Georgina, eight at the time and an expert on fois gras, rabbit and oeufs a la neige. Nowadays it appears she is expert on pints of Stella.

The legend has it that Mick Jagger moved in next door because he wanted to be close to the restaurant. Property prices then rose over three hundred percent over five years, roughly in line with the time scale of la Tante Claire’s bagging of Michelin stars and Jagger's pals piling into the neighbourhood which included two Beatles and Clapton, who used to go to the restaurant to cry in his soup every time one of the boys pinched his girlfriends.

The La Tante Claire experience was one of ultra subtle good taste, a few stripes here, a touch of apricot there; cool grey carpets that you glided on and chairs that you sank into but had just the right support to keep you comfortably upright and awake during an experience that could only be bettered by completely battering Manchester Grammar at backstroke, aged fifteen.

The last time Gordo ate here was over twenty years ago when he lived in Knightsbridge for a couple of years. The dish that made Koffmann's name was his Pied de Cochon aux Morilles; It was so good it stays with you for a long time; in Gordo’s case it hasn’t gone away.

Koffmann has been retired for a number of years. He just seemed to have got up one day and thought, well, sod it. Whatever that is in French. Adrian Gill, the Sunday Times reality TV and soap critic had a rare lucid moment when he surmises that Koffmann retired with a Gallic shrug.

“It’s not me; it’s the portions that got small.”

Koffmann, like Gordo, appears to have become a little tired of watching chefs trying to become ever more refined with their cooking; basically forgetting that a meal out is part of a whole; it’s a time for conversation, for seduction. It’s something to do with your Gran and Grandad that transcends generations. To celebrate a birthday or a birth. To cheer yourself up with, to try that once a year bottle of great Burgundy.

It is certainly not to be patronised by.

It isn’t about nitrogen and listening to waves crashing on the shore on an iPod whilst eating a seafood dish. Or indeed a ‘taster’ menu that’s impossible to match a bottle of wine to as it has eleven mucked-about with courses.

So, what is it about?

Walking into Koffmann’s off Knightsbridge, you are greeted by a lady who smiles, organises your coat and passes you over to a waiter with a bon appétit. He guides Gordo into a room with a number of covers bathed in natural light, then bears him left and down eight steps into a bar area where Gordo decided to have a straightener, a very good, correctly-mucked about with Bloody Mary. Sitting in this pleasant holding area, you look down another eight steps into the second part of the dining room.

Some of the current London critics have complained that the décor is too bland. These are the fellers that don’t understand the whole. The purpose of the room is to be a back drop to amplify the food, develop the bouquet on the Domain Dujac Bonnes Mares and make the ladies sparkle. This room does that in spades. It’s called refined class.


The restaurant is about a third full on this Saturday lunch. Walking down the steps to be shown a table in the middle section, Gordo refuses the one offered and points to a corner where he can take cheeky snaps of the food and do that other thing which is so much a part of eating out; people watching, not gazing at a two-million pound refit. A gorgeous brunette is infinitely more agreeable on Gordo’s eye than a gold plated light fitting.

“Well, Monsieur Gordo, we did have the special table ready for you with the view of the kitchen, but you are, as ever, correct. The one you have chosen is that leeeeetle bit better.”

That is French for “Bugger, I am going to have to station someone on that side of the room to keep an eye out for him”.

Back in Manchester Gordo has been refused this courtesy at a very good restaurant recently with “Sorry Sir, that part of the restaurant is shut”. That’s Manc for “I just couldn’t give a shit”.

Gordo’s Commercial Director is with him, known in the office as Rambo. Sinking into her banquette she releases a sigh. “Oooh, it’s like sitting up in bed this.”

Koffmann has another part of the experience right. It’s dead comfy.

Gordo by now is looking like a man who has managed to get through the pearly gates when rightly, he should be on the slippery slope accelerating towards the licking flames. If Michael Caines at Abode did a refurb, along these lines, a Michelin star would drop into their lap. The food and service is right, Michael, the experience is off- centre.

Chapter Two: in which our hero stuffs his face and spends Schofield’s next three review budgets

The bread arrives. This brigade, none of whom are over 25, includes a baker. What a baker; amongst doughy, sticky, juicy rolls Gordo discovered a ‘bun’ made with croissant-like dough but not that flaky. A good pulling apart released heavenly aromas of garlic and rosemary.

“That’s a new one this week, sir”, says the young lady who had been stationed to just look after Fatty, noting that he was getting excited, “what do you think of it?”

“That’s why you luv will be getting a bloody GREAT BIG TIP,” thinks Gordo, “you are at the top of your game and I FUCKING LOVE YOU”.

The wine list is French, with many regional gems at good prices representing the fight back against the new world wines being made by third generation wine makers coming out of the hugely improved UFR d'Oenologie at Bordeaux University.

It’s split into two; classics, at classic prices whilst more than half are the gems at prices from twenty to eighty-odd quid.

Gordo is looking at a Riesling as a white, but sometimes he trips up and gets one that is too sweet. The one he’s asking about is £89. The sommelier guided him to a Kritt Pinot Blanc ‘Les Charmes’, Domain Kreydenweiss 2008. This is on at £42. Now that hasn’t happened before. Down selling. Gordo has never heard of Kritt before; it’s fantastic, sharp and flinty with a smear of good butter.

On that basis the Sommelier is allowed to change Gordo’s choice of red burgundy to a Pinot Noir Réserve, F.E. Trimbach, 2008, which is singing with new season’s cherries, not quite having lost their sharpness. Bloody wonderful, especially as at £39 it’s half the £80 Marsanny. Outstanding.

Then the food begins to arrive. Three starters for the two of us; well, we have to suffer these things to keep you, our dear readers, informed.

Coquilles St Jacques á L’Encre (£16) scallops with squid ink; Poireaux Vinaigrettes et Anguille Fumée (£8), tender leeks with smoked eel and Boudin Gascon aux Pommes Caramelisées (£10), black pudding with sautéed apples.

Scallops creamy, on a parsnip purée, lightly coloured top and bottom, the squid ink building up layers of the sea; no iPod required here. This is one of Koffmann’s signature dishes; it’s banging. The leeks took Gordo back to a brasserie in Lyon where Paul Bocuse, one of the greatest French chefs of the last one hundred years used to eat on his night off. The eel is meaty with a backdrop of smokey-ness. Someone should come up with a more user-friendly moniker for this fish.

The black pudding is made in the French style, smooth and clean, then studded with small cubes of unctuous fat with similar sized tart apples to clean the palette. Sat atop a crisp rosti, with a chunk of caramelised apple wedge and a jaunty finish of crispy bacon. Best starter for two years.

Cheeky middle course of Homard Écossais Thermidor (£38), Scottish Lobster Thermidor. In small letters underneath the fish menu; ‘All our fish are wild’. Which says it all folks; Koffmann wouldn’t dream of buying farmed and he clearly doesn’t need to splash it all over the place. You should know better. Even so, the pan fried skate is only twenty quid. Gordo thought the lobster was cooked to the correct point, just going chewy, releasing the lobster flavour with a masterful saucing. Pied de Cochon aux Morilles (£28), pig’s trotter stuffed with sweetbreads and morels; Lapin Rotie A La Moutarde (£24), roasted rabbit with Dijon mustard.

The pig’s trotter is, as previously stated, Koffman’s Let It Be. Gordo does not have a clue how he finishes up with a work of art like this, sitting on top of a jus that is the jus of jus… lip-smacking is the word for its consistency, with an intensity of flavour that lingers for decades. Potato purée sits there as a mop, with something piggy, rind-ey and crispy presenting itself as begging to be eaten.

The rabbit looks like where it came from, a vegetable patch somewhere in Gascony, colourful and cheeky. Gordo is so hypnotised with the trotter he nearly misses the opportunity to try it. And good it is too.

A gratin of greens arrives with just perfect fries and a bowl of broccoli with toasted almonds. They are all heavenly.

We have to have a dabble at the cheese,(£13) to finish off the Trimbach Pinot Noir. I mean, look at that trolley in the picture.

Three puddings.

Oeufs A La Neige Caramélisé (£8), caramelised floating island, Mousse aux Chocolate Noir (£8), extra bitter chocolate mousse and finally Croustade aux Pommes et Armagnac (£9), Gascon apple pie with Armagnac.

Floating island

Gordo hasn’t come across any restaurant in the UK that can make the classic that is floating Islands, poached, fluffy meringues which, in this case, come with a cape of caramelised sugar and sitting on a perfect crème Anglaise. The apple pie has a shallow short crust pastry tart, again sitting on a custard, with apple (Braeburns?) segments that have been poached in butter and sugar till soft then as a masterstroke had several sheets of the thinnest, crispest pastry laid on top. The chocolate had one or two surprises, not least the spoonful of marmalade at the bottom.

That little experience is helped along with a Castelnau de Suduiraut Sauternes, 2003. A classic pudding Bordeaux, unbeatable. Spend the extra couple of quid folks.

Chocolate pud

Koffmann’s is pure joy, the team are cooking up classic food stunningly well in a manner that is not in the least bit stuffy; it’s a joy.

If you, dear reader, want to try this restaurant, you can do it with a couple of ultra cheap train tickets on a Saturday on Virgin Rail. You can be in that there London in a couple of hours, do a bit of shopping then eat in a restaurant that will undoubtedly be given a Michelin star early next year, if not two. This is the future.

A two course menu will set you back £21.50. Three courses £25.50. Or you can go mental like Gordo.

Either way, you will see the reason why we haven’t got a Michelin star in Manchester yet. We’re still not good enough.

Follow Gordo on twitter GordoManchester

Breakdown:10.5/10 food
5/5 ambience
5.5/5 service
The Berkeley Hotel
London 020 72351010

Venues are rated against the best examples of their kind: fine dining against the best fine dining, cafes against the best cafes. Following on from this the scores represent: 1-5 saw your leg off and eat it, 6-9 get a DVD, 10-11 if you must, 12-13 if you’re passing,14-15 worth a trip,16-17 very good, 17-18 exceptional, 19 pure quality, 20 perfect. More than 20: Gordo gets carried away

Like what you see? Enter your email to sign up for our newsletters which are chock-a-block with more great reviews, news, deals and savings.

16 comments so far, continue the conversation, write a comment.

winkerDecember 6th 2010.

blooooody hell, i have to go here!

ramboDecember 6th 2010.

I can second this. Absolutely outstanding. What Gordo omitted to mention is that after slamming tequila in his old haunt round the corner he was so pissed he left his man bag in the taxi with his iPad. Luckily returned last week by a very honest cabbie.

ellpollolocoDecember 6th 2010.

F**k me I'm dribbling all over my keyboard! I recall having the Pigs Trotter "Pierre Koffmann" at Harveys in 1988, preceeded by the tagliatelle of oysters.

GordoDecember 6th 2010.

do you want me to tell everyone why I had to get out of the cab as fast as possible Rambo?

ramboDecember 6th 2010.

6 of one half a dozen of the other.

Andrew StevensonDecember 6th 2010.

And the other thing restaurants need is consistency, and that's consistency. I wrote in virtually identical terms after my visit to Koffman's. Bloody marvellous. The trotter, from the man who wrote the textbook on stuffing trotters, is simply perfection. As was the mash. As were the piggy crispy bits, which defeated me identifying them too - I wondered if they might be ear?

But you idiot, Gordo! You didn't have the pistachio soufflé. Tsk tsk. The ultimate expression of egg whites. Though the Floating Islands are, as you rightly say, up there in the brilliance stakes.
You don't mention the veg (including superb chips) that come separately, but aren't charged separately, bucking this new trend for bumping up bills.

Alsace pinot noir can often be a bit ropey, but I had the one you mention too, and was similarly impressed. I think I see the hand of the increasingly ubiquitous (in London) Cave de Pyrène behind much of the wine list, which is no bad thing.

Isn't it marvellous when you go into a restaurant that it's someone genuinely pleasant who greets you? Far too rare an experience.

fancies a tripDecember 6th 2010.

Gordo, get a deal with the hotel, lets get twenty of us down there. Pull your magic man!

jonthechefDecember 6th 2010.

All young wanna be chefs: read, look & take note simplicity, consistency & flavour DONE!

Gordo we all envy you!!!

Steve HydeDecember 7th 2010.

Why don't we have this in Manchester. it would be full every day of the week.

AdamDecember 7th 2010.

I was there on Friday. Ate a few of the same dishes (the scallops, rabbit and pig's trotter) and had some others - salt cod brandade as an amouse bouche, snails to start and our desserts were Koffmann's signature pistachio souffle with pistachio sorbet and a quince tarte tatin.
The overwhelming memory of this absolutely phenomenal meal is how huge the flavours that Pierre manages to get out of the food. This isn't prissy, delicate cooking. It's bold flavours that stay on the palate. The pig's trotter is a mastery of cooking and prepped by 5 chefs. Surely the most labour intensive dish in the whole of the country.
The bread is incredible, the service sublime. This is one of the best restaurants in the country and Michelin, although not apparently part of their ambitions, will surely award an absolute minimum of 1 if not 2 stars in January.

helen tDecember 7th 2010.

Oh God, Gordo, you are such an enfant terrible. Which roughly translated means you are a terrible child. I ate at Tante Claire on most special occasions 20 plus years ago and then when he moved to a temporary home after being gazumped on his lease renewal by Gordo lookalike celeb chef and big-gob Mr R. I endorse every word of your drivel and also thoroughly recommend the pistachio souffle. You wait for it with anticipation and it never disappoints.And he never comes out of the kitchen to take his bows. Another thing in his favour.
You could also try Richard Corrigan, late of Lindsey House in Soho another superb maestro. On second thoughts why dont I review him and you stay at home and rest your elderly limbs? Instead of hauling your bulk in and out of taxis and getting even porkier by the minute. Not to mention overly effusive when it comes to food. Love you really Mark. But not enough to cope with your cellulite. Oh no! x

John HarrisDecember 7th 2010.

I'm sold.

There is one place I can think of where I have been "down-sold" on the wine, Pomegranate, on the Embankment, and the man persuading me to buy a cheaper wine was the marvellously bonkers uber-foodie Patrick Gwynn-Jones MBE, a man for whom the Gods of food are preparing a very special heaven, if there is any justice at all.

DibigoDecember 8th 2010.

Pig foot. mmmmmmm.

BanesDecember 8th 2010.

Monsieur Gordo might know, but is there any precedent for Michelin UK piling straight in with a two star rating for a new restaurant, even one run by one of their favourite chefs?

I suspect not, and I might be wrong but I'm sure even Alain Ducasse, Michelins's poster-boy, had to wait a couple of years for his latest London restaurant to move through the star-rating gears.

So I reckon one star in the next guide, quickly moving to do the following year. I stress I do agree though, this is absolutely on a par with Petrus or Pied a Terre, or Hibiscus and is worth two stars all day long.

RayDecember 9th 2010.

Good to see Andrew S posting. Take heed, all; Andrew S knows his stuff when it comes to food.

The restaurant sounds fantastic; I am already making plans to visit. Mmmm....crispy piggy bits....I'm not sure I can stretch to the Bonnes Mares, especially as it's by Dujac; I love a good Dujac, but that's serious league stuff.

London can support this sort of restaurant; sadly, Manchester cannot; it needs to be busy pretty much every night, and that's simply not going to happen - the (fine) dining out culture is simply not there.

GordoDecember 9th 2010.

Banes, I think Ducasse walked into the Dorchester with two stars; I need to check tho'...

To post this comment, you need to login.Please complete your login information.
Or you can login using Facebook.

Latest Rants


Try Libby's in Marple Bridge. Excellent artisanal breads and patisserie

 Read more
Sophie Jousset-Essimba

I was disappointed with the fraisiers: expensive and tasteless. Overrated patisserie.

 Read more
Sophie Jousset-Essimba

I was disappointed with the fraisiers. They look good but are tasteless. Overrated patisserie.…

 Read more

You are right it isn't "sous vide". It is cooked at 100 degrees in an oven until the center…

 Read more

Explore The Site

© Mark Garner t/a Confidential Direct 2021

Privacy | Careers | Website by: Planet Code | SEO by The eWord