Pierre Koffmann creates lamb parmentier

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. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef