Pied de cochon Tante Claire

In 1977, I opened La Tante Claire. At that time, nobody in England was eating pig’s trotters. It was all ‘nouvelle cuisine’ and elegant plates so I’m not quite sure why I decided to put an ugly piece of pig’s offal (variety meat) on the menu. I suppose it was just that in France, it was and is still very common to buy trotters at the charcuterie – we love them – and so they seemed quite a natural dish for a French restaurant. I still don’t know the reason, but they were popular from the sta