All In London talks to Pierre Koffmann

Which is your signature dish?
Pig’s trotters stuffed with sweetbreads and morel mushrooms.

Where do you source your ingredients?
As many as I can from the United Kingdom. Otherwise from France.

Which are your favourite London restaurants?
Have many Chinese I go to [like] New Fortune Cookie. I like Soif, The Ledbury, Texture, La Petit Maison, Bistrot Bruno Loubet, Skylon.

What is your favourite food to experiment with?
Beautiful fish.

Can you name a food that you regard as a guilty pleasure?
Ice cream.

Is there an ingredient you hate using?
No.

What do you think restaurant trends will be for the year ahead?
More Japanese maybe, or mixing styles with Japanese ingredients.

What has your most valuable experience as a chef been?
To educate others.