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