Pierre Koffmann

Adieu to the Grouse Season

As September draws to a close, so does the grouse season at Koffmann’s.

Normally available from the Glorious 12th these majestic and succulent birds arrived a little late this year due to poor weather in the spring. Shot on the Yorkshire moors, some by Pierre himself, there is much ritual in sourcing and bringing the grouse to the restaurant kitchen where they were made ready for over 600 dining enthusiasts over the course of the season.

These kings of feathered game are treated with tremendous loving care. Innards delicately removed and leg nerves pulled out to remove any possible toughness. The whole bird is lightly roasted pink to maximise flavour, carved and served in its entirety with game chips, bread sauce, jus and girolles.

The liver and heart were baked in the oven with shallots, garlic and brandy and spread over melt in the mouth toast.

A memorable feast where little is wasted.