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Sep 26, 2020 · Marco Pierre White’s Chicken Chasseur is a French classic with a creamy sauce. Marco Pierre White tips: coat the chicken in flour for a golden, caramelised colour and a thicker sauce.
Jul 30, 2018 · As chefs learn one from another, recipes also get passed along the chain. It was Marco Pierre White who dreamed up lobster ravioli during a phase where he admits to making an awful lot of pasta.
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- Cacio E Pepe — ‘Lovely Earthy Vegetable-Ness’
- Cheese Soufflé — ‘A Bowl Full of Pleasure’
- Rillette — ‘A Huge Hit of Flavour’
- Guy Savoy’s Artichoke and Black Truffle Soup — ‘The Best Soup in The World’
- Pork Tripe Soup — ‘Mind-Blowingly Good… Proper, Real Street Food’
- Mølje — ‘A Celebration of The Rolls-Royce of Cod’
- Michel Roux Sr’S Pulled-Sugar Sculptures — ‘Like Watching A Magician’
I’m going to start with a dish that has become a signature dish at my daughter and son in law’s restaurant in Notting Hill. The restaurant is called Caractèreand it’s a dish that they’ve had since day one and has become so popular. It is the ‘cacio e pepe’ but it’s made with the root vegetable, celeriac. They slice the celeriac super thin, so it re...
Next up, the cheese soufflé — or Soufflé Suissesse — which has been on the menu at Le Gavroche since 1967, so 55 years. One day, I’m going to have to sit down with a calculator and figure out how many of these soufflés I’ve made at the restaurant! On average we do about 60 a day, it really is incredible. We get grandparents bringing their grandchil...
Next up is the great French classic, rillette. I grew up with rillette. Most French families always have a pot of in the fridge. It’s a go to quick lunch or snack, whether you make them yourself or buy them in. You can make rillette with all kinds of meats, but the classic one and most common one is pork. It’s a spreadable pork, quite fatty and the...
I’m going to go soup for the next one, but it’s not just any old soup. It is what I very often refer to as the best soup in the world, and that is the artichoke and black truffle soup from Guy Savoy, who’s a three Michelin star chef in Paris and it’s his signature dish. Every time I’ve been to eat at his restaurant, it’s a bit like the cheese souff...
We love offal in the family, it’s something we always eat, always a go-to. I remember walking down this side street in Hong Kong with my wife late at night; it was stiflingly hot as it can get, in quite an oppressive way, and the lastthing you’d want to eat is a bowl of soup. But there were people walking past and pointing at this shack serving por...
The traditional, classic Norwegian winter dish, mølje, which is basically a celebration of cod would also be one of my chosen dishes. Not just any cod, though: it’s skrei cod, a seasonal cod that swims from the Barents Sea to the Lofoten islands. I think it’s the Rolls-Royce of cod. What they do is take this amazing fish and simmer it in salted wat...
The last one is a nod to my uncle Michel. One of my first childhood memories of food is the smell and sound of my uncle making beautiful pulled-sugar sculptures. I think I was probably about 5 or 6 at the time and I remember seeing him practising for competitions and making his sugar work. He was practising for the Meilleur Ouvrier de France, which...
Feb 14, 2015 · This dish is taken from Marco's time under the tutelage of Albert Roux at Le Gavroche and is served to the man himself in the episode of 'Marco cooks for....Albert Roux'. The key difference to the Gavroche version is that Marco fires up his blowtorch and roasts the crap out of icing sugar dusted over the top creating a crème brulee type finish.
Oct 10, 2023 · The words from Marco are full of his cool directness. The recipes are surprisingly good; unpretentious and focused on celebrating a core ingredient. One stood out to me: Marco Pierre White’s lemon tart.
- Dessert
- 20 min
- French
Nov 8, 2012 · The many lives of the pigs trotter. As I implied at the start, this is a much-imitated dish. Not surprisingly, the recipe comes up in a number of places in addition to Koffmann's own books. Marco Pierre White's White Heat has an early version, and he pays due homage to its creator.
Oct 24, 2015 · Marco's version is simply lobster meat and salmon mousse bound with herbs and ginger served with a butter sauce flavoured with soy sauce, sherry vinegar and garnished with crispy fried leeks.
