There are certain dishes that hold sway over diners and become icons of the restaurant world. Pierre Koffmann’s pig’s trotter stuffed with sweetbreads and morels is one such dish. It’s a classic in the truest sense of the word. And Koffmann is all about the classics.
Gifted with the ability to elevate simple ingredients to a level of rare refinement, Koffmann is the perfect candidate to create recipes for an upcoming quirky crêperie – whipping up something special with just eggs, flour, butter and milk. Popping up in the East Piazza of Covent Garden from December 2 to 8, The Krug Kreperie will see House of Krug collaborate with the esteemed chef to create a chalet-inspired kitchen and dining pod serving, quite simply, crêpes and champagne.
At the start of the festive season, the intimate pod will appear in the piazza clad in rustic wood, sheepskin rugs and perhaps the odd crystal chandelier. No reservations will be taken, so diners can simply stop by for crêpes and a glass of Krug on a whim while shopping or sauntering. There’ll be six sweet or savoury options to choose from, including caramel apple crumble and crêpe suzette. Each crêpe will be paired with a glass of Krug Grande Cuvée, all for the sum of £35.
Those jetting off for the real chalet experience at the start of the ski season won’t miss out though, as The Krug Kreperie will be moving to Koffmann’s at The Berkeley from Monday December 9 until mid January, leaving plenty of time to try a simple classic with a sparkling new addition.