Pierre Koffmann talks food style and creates a crab and sea bass recipe
Pierre Koffmann, chef patron from Koffmann’s at Berkeley, talks about how his food style has changed, he explains his love for great ingredients and the ability to source the best ingredients but using them in a slightly different way, that meets the demands of the customers in today’s marketplace.
Watch as Pierre creates a simple dish of crab, that uses both the brown and white of the crab and is finished with fresh apple and micro leaves. The second dishes is a fillet of sea bass with a citrus dressing made of grapefruit and served with a broccoli puree.
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