I like to order the signature dishes of the head chef especially for my first visit. Such dishes reveal the skill of the chefs, their creativity, their palette, their approach to the ingredients and the magic touch which have transformed and elevated the raw material humble or grand.
Braised pigs trotter stuffed with sweetbreads and morels is the signature creation of Pierre Koffmann. The Frenchman has transferred the humble ingredient of pig's trotters into a plate of gastromic delight by removing the bone and stuffed with sweetbreads and mushroom; it's then braised in the oven for many hours. This dish is frequently copied by successive younger chefs like Ramsey and M P White, but is said to be never surpassed.
I remember the time it was brought to me in a silver tray domed with a shining cover. When the waiter removed the cover, I could see a perfect cute little pig's trotter simmering in a layer of glorious brown glaze. I reached food heaven by sampling it. Sublime! I couldn't figure out what it 's in this magical glaze and all the ingredients in the dish. All I knew was there was nothing, nothing at all I would change. And if it were my last meal, I would die happy.
The second memorable dish :