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  • The Berkeley Koffmans Menus A La Carte, Berkeley Hotel, London, UK

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    maybournehotelgroupsmo
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    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    The Berkeley Koffmans Menus a La Carte, Berkeley Hotel, London, UK

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    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    Attribution Non-Commercial (BY-NC)
    Descărcați ca PDF, TXT sau citiți online pe Scribd
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    221 vizualizări1 pagină

    The Berkeley Koffmans Menus A La Carte, Berkeley Hotel, London, UK

    Încărcat de

    maybournehotelgroupsmo
    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    din 1

    APÉRITIFS LE MARCHÉ

    FLOC DE GASCOGNE POUSSE RAPIÈRE TAYLOR’S CHIP DRY PORT BLANC


    PIERRE’S DAILY CHOICE OF DISHES
    — 100ml £6 — — 125ml £12 — —125ml £6 —
    2 COURSE SET MENU
    APÉRITIF AUX NOIX VERTES, L. CAZOTTES 2003 APÉRITIF DE FLEURS DE SUREAU, L. CAZOTTES 2007 ----- £21.50 -----
    — 40ml £6 — — 40ml £6 —
    3 COURSE SET MENU
    ----- £25.50 -----
    A choice of 3 starters, main courses and desserts
    Available for lunch Monday to Saturday
    HORS-D’ŒUVRES 3 COURSE SUNDAY SET MENU
    ----- £26 -----
    A choice of 3 starters, main courses and desserts
    SOUPE DE POISSONS COQUILLES ST. JACQUES À L’ENCRE Available for lunch only
    Provençale fish soup Scallops with squid ink
    — £11 — — £16 / £28 — SPECIALS AVAILABLE FOR DINNER
    ----- £19 to £35 -----
    CRABE ET SA SALADE DE CÉLERI-RAVE ET POMMES SALADE D’ENDIVES ET BETTERAVES AU ROQUEFORT
    Fresh crab with celeriac & apple Chicory & beetroot salad with Roquefort cheese
    — £14 / £24 — — £9 —

    CASSOLETTE D’ESCARGOTS ET CHAMPIGNONS À L’AIL TERRINE DE FOIE GRAS, BAGUETTE


    Snails, mushrooms, garlic & mashed potatoes
    — £12 —
    Terrine of foie gras with baguette
    — £14 —
    POISSONS
    HOMARD ÉCOSSAIS THERMIDOR BAR SAUVAGE RÔTI AU FENOUIL
    PITHIVIER DE GIBIER, JUS AU THYM BOUDIN GASCON AUX POMMES CARAMELISÉES Scottish lobster Thermidor Roasted sea bass with fennel & black olive sauce
    Game in puff pastry with thyme sauce Black pudding with sautéed apples — £38 — — £27 —
    — £11 — — £8 —
    CABILLAUD ÉTUVÉ BASQUAISE RAIE POÊLÉE GRENOBLOISE
    POIREAUX VINAIGRETTES ET ANGUILLE FUMÉE ASSIETTE DE JAMBON DE BAYONNE ET POIRES Slow-cooked cod fillet, Bayonne ham, peppers & tomatoes Pan-fried skate with capers & butter
    Tender leeks with smoked eel Bayonne ham with pears — £20 — — £20 —
    — £8 — — £10 — SOLE MEUNIÈRE
    Pan-fried Dover sole
    GASCONNADE DE CÈPES ET ŒUF FRIT RAGOÛT DE LÉGUMES D’HIVER PIGNONS ET POMME DARPHIN — £38 —
    Ceps, Bayonne ham & fried egg Winter vegetables with a crisp potato cake
    — £13 — — £9 / £19 — All our fish are wild

    ENTRÉES
    PIED DE COCHON AUX MORILLES ROGNON ET RIS DE VEAU AUX CHAMPIGNONS DES BOIS

    POUR DEUX Pig’s trotter stuffed with sweetbreads & morels


    — £28 —
    Veal kidneys & sweetbreads with wild mushrooms & Madeira sauce
    — £25 —

    CÔTE DE BŒUF BÉARNAISE POULET RÔTI DE LAVERSTOKE PARK FARM FOIE DE VEAU LYONNAISE LAPIN RÔTI À LA MOUTARDE
    Scottish rib of beef on the bone AUX CHAPONS Calf’s liver with caramelised onions Roasted rabbit with Dijon mustard
    — £54 — Roasted organic Laverstoke Park Farm — £22 — — £24 —
    chicken, stuffed with bread & garlic
    (Allow 45 mins) DAUBE DE JOUE DE BŒUF CANARD DE ROUEN AUX ÉPICES
    — £49 — Braised beef cheeks Spiced breast of duck
    — £24 — — £25 —

    QUASI D’AGNEAU AUX FLAGEOLETS ENTRECÔTE D’ANGUS AU POIVRE


    Rump of lamb with flageolets beans Angus Scottish sirloin steak with pepper sauce
    PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS AS WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE. — £25 — — £27 —
    ALL PRICES INCLUDE VAT AND ARE SUBJECT TO A DISCRETIONARY SERVICE CHARGE OF 12.5%. PRIVATE ROOM AVAILABLE
    AVAILABLE FOR HIRE.

    PHOTOGRAPHY BY JEAN CAZALS : INFO@JEANCAZALS.NET All main courses are garnished with vegetables
    vegetables & potatoes from QV/Fresh Approach

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