Koffmann's at The Berkeley

Last week, Alex and I celebrated our 3^rd anniversary.  We have actually known one another for almost 9 years, however, we only got together in May 2009…. it just goes to show, that finding love, is all about being in the right place at the right time.

Alex and I are lucky enough to eat out often, but when it comes to special occasions, we always like to go somewhere new, and somewhere special.

A dear friend of mine Latifa, recently took her husband to Koffmann’s at the Berkeley Hotel, in Knightsbridge, London.  They came back with rave reviews, and I’ve been looking forward to going to Koffmann’s with Alex ever since.

Culinary legend Chef Pierre Koffmann did not fail to impress.  Alex and I were lucky enough to have eaten at the restaurant when Mr Koffmann was there.  Apparently he is there most days for both lunch and dinner service. We loved loved loved this restaurant.  It has jumped right up to the top of our favourites list!  It was classic, chic and unpretentious.  The food speaks for itself, and holds its own.

Pierre Koffmann

The décor was a mix of elegant Knightsbridge coiffing, together with rustic elements such fresh pot plants.  The staff were very friendly, approachable, and attentive without being intrusive.

Alex started with the delicious lobster ravioli, followed by a simply perfect pan fried Dover sole, and finished with a light fluffy pistachio soufflé. 

I had the silky, serene terrine of foie gras with homemade chutney, and toasted brioche, followed by the mighty lobster thermidor, and finished with the most heavenly a tarte au citron I have ever, ever tasted.

We washed this all down with a glorious Mersault ‘Les Vireuils’, Domaine Dupont – Fahn 2007.

This meal was perfect and memorable…and is vying for first place with dinner at The Waterside Inn, Bray - which is where Alex proposed to be me on bended knee….

To all at Koffmann’s keep up the good work – Alex and I are looking forward to coming back very soon!

Have a good day everyone…

…keep cooking with love…xoxo…



New Season Asparagus & Soft Boiled Eggs

I adore asparagus and love it when it comes in season at the beginning of the summer.

I like asparagus to be kept simple, either dressed with a simple French dressing, or even just melted butter and a good grinding of pepper.  Tonight, however, I fancied having asparagus with eggs.

Now I must admit I am not the best at making poached eggs, so I decided to softly boil some eggs instead.

Here’s what you need:-

1 bunch of asparagus ends trimmed if necessary

3 large organic, free range Columbian Black Tailed eggs

Bring a large pan of salted water to the boil.

Add the eggs for 2 minutes

Drop in the asparagus and cook all together for a further 4 minutes

Remove the boiled eggs from the water and take off the shells

Drain the asparagus

Now assemble it on the plate:-

Asparagus first

Drizzle over your best extra virgin olive oil

Season with Malden sea salt and freshly milled black pepper

Halve the eggs, which should have beautiful, soft, unctuous, sunshine yellow yolks and arrange over the glossy asparagus spears.

Serve immediately with lashings of love … xoxo …

Apologies............

Dear all,

I haven't forgotten about you all....please accept my profuse apologies for my lengthy absence, however, Alex and I have been super busy, travelling abroad, and also packing up our old home, and moving to a new home.

We are living in boxes as we await the much anticipated arrival of furniture!

Happily though, we have finally have our internet up and running, so at least I can now start posting again on Diamonds & Dauphinoise...

Summer is well and truly on its way to us here in London, and I for one am extremely excited, not least because Alex and I now have outdoor space in our new property.  A patio at the front and back, and also a 3 acre landscaped, communal garden yippee! 

We simply cannot wait to fire up the BBQ, and dig out the picnic blanket, and enjoy al fresco dining with our friends and family.  So watch out for summer recipes in the near future.

Speak soon...keep cooking with love…

Lots of  love,

Helen

xoxo