KOFFMANN.   PIERRE     One menu signed by Koffmann.
Two Menus from the original La Tante Claire Restaurant.
1. a la'Carte. 2. Carte des Desserts.
ITEM 1. 330 x 220mm. A large white elegant four-page cardboard menu. With embossed tooling and delicate blue and yellow decorative lines. The name of the restaurant is based on a raised tooled square. Inside yellow cover with a tipped-in label of a Chateauneuf-du-Pape, 1993 wine. The facing recto page is the same blind tooling is a copy of a Herni Matisse still life 118 x 95mm. Underneath signed by Koffmann with a cartoon image of a chef's head and hat. Inside two pages of an a la'carte menu. [1] Back Cover. ITEM 2. 220 x 151mm. Exactly the same elegant design and paper, with one page of desserts on the inside. Both as new. No Blemishes. Housed in a large cardboard cover with marbled paper.
- La Tante Claire opened in 1977 at 68/69 Royal Hospital Road, Chelsea, London SW3 4HP. The signature dish of the restaurant was [Pied de cochon aux morilles] pig's trotter with chicken mousseline, sweetbreads and morels; which when served elsewhere by Marco Pierre White, are referred to as "Pig's Trotters Pierre Koffmann". Within six years of opening, the restaurant gained its third Michelin star. It relocated from the original premises in 1998, moving to a location within The Berkeley hotel. Following the closure of the Royal Hospital Road, the premises were sold to Gordon Ramsay and would become his flagship restaurant. In the new location, the restaurant lost its third Michelin star and was reduced to two before closing in 2003. In 2009, Koffmann opened a pop-up restaurant at Selfridges Store, Oxford Street in London using the menu items from La Tante Claire. In 2010, Koffmann opened his first full-time restaurant since La Tante Claire, called 'Koffmann's' at The Berkeley Hotel, the same hotel as La Tante Claire used to be at, although at a different location within the hotel. Koffmann is a hugely admired chef within chef's circles. This is due in part to his natural modesty and the quality of his cooking speaking for him. He trained many good chefs and those that were interviewed about their observations of Koffmann, expressed very warm sentiments and praised him highly for his cuisine. His manner was in sharp contrast to the those skilled, but sometimes egotistical chefs appearing in print and TV cooking programmes. Koffmann can probably be best described, as a 'Chef's Chef'.

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Ephemera category
ref number: 11320