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London

By Carole Kotkin

 There have always been plenty of reasons to visit London, but there has never been a better time than right now. It has thrown off its stodgy image to become the symbol of the next millennium-dynamic, young, trendy, sophisticated and smart. The fashion industry, architecture, art galleries, music and the theater are flourishing. And, like its neighbor Paris, London can now add restaurants to its list of attractions. During the past five years, the restaurant scene has been expanding at a blinding pace with new must-see restaurants opening every week, serving up generous helpings of style, variety, and quality. London offers classic French cuisine, traditional English food, "Modern British" cuisine in which regional staples have been lightened and updated, and contemporary multi-cultural fusion food called "Modern European" cuisine. London boasts more Michelin-starred restaurants than any place outside of France. Restaurant public relations executive, Maureen Mills of Network London, notes, "the London dining scene is diverse and booming, throwing off the old notions of poorly cooked food, mediocre surroundings and dreadful service." The city's restaurants have become powerful attractions for real estate investors who parlay them into big bucks; fashion designers who compete to dress the serving staff; and architects and interior designers who gain fame for creating the ambiance. The worldly dining public come in droves to sate their appetite for good food, fun and social interaction. Star billing goes to the city's three triple Michelin star establishments- Chez Nico at Ninety Park Lane, La Tante Claire, and The Oak Room. These restaurants compare to the best restaurants in Paris. Chefs of luxurious, expensive establishments, following a trend set in Paris, are starting more reasonably priced spin-offs while maintaining high standards of cooking. Following the lead of McDonald's, Planet Hollywood and Hard Rock Café, American restauranteurs, who know a good thing when they see it, are opening London branches. New York chef Jean-George Vongerichten's high-style Thai restaurant, Vong and restauranteur Drew Nierporent's Nobu have been wowing critics since they opened. Can Spago be far behind?

Sir Terrance Conran's , Quaglino's, the mega-restaurant in Picadilly, seems to have generated the surge for big bold spaces serving contemporary food, trendy design, short eclectic wine lists, and casual service. They are opening everywhere-in renovated churches, shops, canal boats and even former garages. "My belief is simply that if people are offered something that is well made, well designed, of a decent quality and at a price they can afford, then they will like it and buy it. This is the abiding principle to which I hold whether as a designer, a retailer or restaurateur," explains esteemed designer/enterpreneur Conran. The Conran organization (Quaglino's, Le Pont de la Tour, Bibendum, Mezzo, Bluebird and more) has dominated the field, but chef-restaurateur Marco Pierre White is running a close second with his group of beautiful historic eateries-Criterion, Mirabelle, The Oak Room, Quo Vadis and others. Jean-Christophe Novelli has moved to the forefront of the London culinary scene with eponymous Maison Novelli, Novelli EC1, Novelli W8 and Les Saveurs de Jean-Christophe Novelli.
This restaurant renaissance can be attributed to such factors as a robust economy, and the expansion and changing attitudes towards food of the British middle class. It coincided with the Eurostar high-speed rail link to Paris and Brussels that has made London a European capital; even Parisians come over for lunch through the Channel Tunnel. "People have more disposable income then ever before and they have come to understand and like food. Dining out is now an event in itself," says Emma Brook, Public Relations manager for Mosimann's Dining Club and Academy. The culinary re-awakening began in Britain more than a decade ago with a handful of excellent restaurants run by non-English chefs like the French brothers, Michel and Albert Roux of Le Gavroche; French-born, Pierre Koffman of La Tante Claire; and Swiss-born Anton Mosimann of the Dorchester Hotel. More recent restaurants are staffed with home-grown talent, many of whom learned their craft from the Europeans who brought the movement to England or who worked in France with master chefs. An important component in this change is a new attitude in England that regards cooking as a profession. According to executive chef Billy Reid of L'Escargot, "Young men are staying in England to attend culinary schools because they realize that London is the place to be. Chefs here have broken out of the constraints of the classic kitchen and now experience a wider scope to do what they want." The surge of interest parallels a similar movement in the United States. Applications to cooking schools and apprentice programs has soared in the past few years in both countries. Chefs are now celebrities akin to rock stars with numerous establishments, TV shows, flashy cookbooks, and high profiles in newspapers and magazines. While most American chefs are seeking ways to expand regional American cuisine, in London one of the major influences is French; the other is a serious effort to incorporate the best of British culinary traditions with French and other international cuisines.
This new generation of chefs have traveled abroad to link their traditional British food with the sharp, fresh seasonings and exotic cooking methods they encountered elsewhere. London chefs, like those in many cities, are now experimenting with Thai and Japanese flavors as well as "California" and French bistro.

Like their American counterparts these chefs have assimilated the ideas about quality ingredients and freshness. England seems to have it all in the realm of gastronomic resources. There are famous cheeses with names like Stilton, cheddar and Cheshire; delicious berries, apples, cherries, asparagus, wild and cultivated herbs and greens; fresh and smoked fish; venison, lamb, mushrooms, sausages and cured, aged hams; cider, ale and beer. Everywhere, the freshest produce and seafood-- preferably local but harvested worldwide-- are showcased. Shipments from Paris markets are received several times a week at many London eateries and it's not uncommon for a chef to shop Rungis Market in Paris weekly.

There are wine bars, cafes, pubs, tearooms, food halls, sweet shops, bakeries and cheese shops. Culinary specialties of a couple dozen countries reflect the cosmopolitan character of the city. For the best Chinese food head for Gerrard Street, W1 in Chinatown; for inexpensive authentic Indian food go to Brick Lane, E1; for Middle Eastern, try Edgware Road, W22. Don't overlook hotel dining since many London hotels maintain topflight restaurants. Many of the best London restaurants producing the new British style of cooking are in South Kensington.

Dining Tips:

Theater menus are offered at various restaurants in the West End. Reservations at the top tables are harder to come by than theater tickets, so book your table at least several weeks in advance at top restaurants. The better restaurants are generally expensive, but lunch offers an opportunity to try the best for less. Check credit card slips carefully to make sure a tip has not already been added. Pick up a copy of "Time Out Magazine" as soon as you arrive for restaurant and play reviews.

Where to Eat:

Bluebird-The King's Road Gastrodrome, 350 King's Rd, SW3 (171-559-1000)
Terrance Conron's King's Road conversion of a large 1923 Art Deco motor garage is an epicurean's heaven with a 278-seat restaurant, food market, wine merchant, bakery and patisserie, café, flower shop, outdoor fruit and vegetable market, kitchenware shop and private dining club. The restaurant has four scenes of activity for customers to watch-stainless steel and granite bar, a seafood bar, and an exhibition kitchen. Described as serving "food with a smile on its face," the restaurant dishes out trendy morsels such as Grilled Tuna with Anchovies and Zucchini; Duck Breast with Woodroasted Parsnips and Onions; and Grilled Scallops with Green Mango Pomelo and Chili. The wine list offers a large international selection.
Criterion Brasserie, 224 Piccadilly, (171 930-0488)
Probably the most authentic brasserie in London, Criterion Brasserie ,smack In the middle of Piccadilly Circus, is another gem from Michelin three-starred chef Marco Pierre White's portfolio. The restored 1870's interior of Criterion Brasserie hits you between the eyes-domed gilded ceiling, pillared archways, stone floors with dramatic lighting illuminating the enormous room. It has been described both as "a gilded mosque" and a "Victorian gent's toilet." The menu bears a large cartoon of White, with his favorite slogan, "To know how to eat well, one must first know how to wait." Criterion has gained a loyal following since its opening and is a popular celebrity hang-out. So, while you're waiting you might spy Mick or Sting sitting at the bar. The attention to detail in the room extends to the plate with an array of French, English and Italian brasserie dishes such as Grilled Liver, Ventreche Bacon and Sage, Pomme Puree and Shallot Gravy; or simple Grilled Lobster with Herbs, Garlic and Sauce Bearnaise. The wine lists offers over 200 selections with a wide range of "New World" wines from California, South Africa and Australia.
1837, Brown's Hotel, Albemarle Street, Mayfair, London W1X 4BP (171 408-1837)
In 1837 the first public dining room in London was opened at Brown's Hotel Today the tradition of that period is revived with restaurant 1837, an example of hotel restaurants that offer elegant surroundings, impeccable service and fine French cuisine. Acclaimed chef Chef Gregory Nicholson, a disciple of Marco Pierre-White, has designed a contemporary menu prepared in the classical French style served with all the elegance and refinement of days gone by. The menu accompanies an outstanding wine list composed by head sommelier John Gilchrist, one of England's leading wine experts. The scope of the wine list features traditional chateaux and vintages. The graceful 80-seat dining room, paneled in the original oak is the perfect background for elegant dishes like Hand-dived Scallops steamed in their shell with fresh herbs and Vermouth; Fillet of Beef with a medallion of pan-fried duck liver served with a truffle and Madeira sauce; featherlight Dark Chocolate and Praline Mousse with Nougatine Ice Cream.

L'Escargot, 48 Greek Street, W1 (171-437-2679)
L'Escargot is a wonderfully romantic oasis inside a classic townhouse with exceptionally talented executive chef Billy Reid at the stove. His skill with modern British food is shown in his stunning presentations and in their harmonies of texture and flavor. Dishes such as Fillet of Brill, Charred Fennel, Pink Grapefruit and Green Peppercorns show an original touch. More robust specialties such as Roast Chump of Lamb, New Season Vegetables with Rosemary Daupinoise have a certain refinement. L'Escargot has earned one Michelin star. The first floor dining room called the Brasserie is a striking comfortable room with colorful modern art and cuisine. Upstairs is the smaller, rather intimate Restaurant, and there are two dining rooms available for private parties.

Lindsay House, 21 Romilly Street, W1, (171 439 0450)
Right in the middle of bustling Soho is Lindsay House, a mid-18th century townhouse serving some of the most adventurous food in London. Lindsay House seats only 48 on two floors that have been redecorated to reflect the classic features of the building. Charming Irish chef Richard Corrigan, gives an exciting Celtic twist to Irish- Continental dishes, like roasted filet of sea bass with clam vinaigrette and English asparagus. While head chef at The Fulham Road, Corrigan was awarded a Michelin star. The selection changes every day and is based on what comes in from the suppliers or whatever is available at the food markets in London or Paris. His robust, earthy creativity is evident in Roast Haunch of Venision with Pumpkin and Ginger; Seared Scallops with Ravioli of Veal Knuckle with Red Wine; or Daube of Pork with Apricots; and sensuous Chocolate Fondant with Clementine Sorbet. It's a short walk to theaters.

Livebait, 41-43 The Cut, SE1 (171 928 7211), Livebait Restaurant & Bar, 21 Wellington Street (Covent Gardens) (171 836 7161)
Seafood is making waves at these casual, neighborhood-style places. The fish market ambiance (formica tables and black-and-white-tiled walls) buzzes with people having a good time. This is a great spot for either before or after the theater. The menu changes daily with some of Britain's best seafood-- Cornish crabs and lobsters, oysters from Ireland and Whitstable, cockles and whelks from Dorset, and langoustine from Scotland. The keys are freshness and variety presented in imaginative dishes that take advantage of seafoods' natural flavors in preparations like Lobster Spring Roll with Salsify and Tarragon; Roasted Monkfish Medallions with Potato and Pumpkin Seed Mash; or Barbecued Whole Pink Sea Bream with Beetroot Salad. They are complimented by a range of British ales, beers and stouts or a selection of 20 wines available by the glass.

Mirabelle, 56 Curzon Street, W1 (171 499 4636)
Mirabelle is the latest of Marco Pierre White's mini-empire. The once famous haunt of the titled, Mirabelle has been refurbished to its former understated Art Deco glamour-mirrored doors, oak parquet and red leather floors and silvered wallpaper. Generally considered the best chef in London (and the most arrogant-anointed with 3 Michelin stars at age 33), his dishes are fantastic and classic French, although he never cooked in France. His signature dishes are complex and elegant preparations-Truffled Parsley Soup with Poached Egg; Roulade of Smoked Salmon "Mirabelle" (jewels of red salmon eggs and black caviar); Steamed Seabass with Fennel, Bearnaise Mousseline; Creme Brulee Granny Smith . Mirabelle's joint head chefs Lee Bunting and Charlie Rushton, who implement his creations have been with White for eight and twelve years respectively. French sommelier Claude Douard trained at Lucas Carton in Paris. The 300 wine selections include fifty different vintages of Chateau D'Yquem; excellent depth in Burgundies and Bordeaux.

Novelli W8, 122 Palace Gardens Terrace, Notting Hill W8 (171-229 4024)
Novelli W8, a bistro in Notting Hill (near Portobello Market) is the newest eatery in chef/owner Jean-Christophe Novelli's growing empire. A small place-it seats 65, with a bar area and patio seating another 20-outfitted with banquette seating, and decorated in Novelli's striking signature shade of purple. While chef at the Four Seasons Hotel,he earned the restaurant a Michelin star. His food is French at heart, but his combination of ingredients is very unique. A menu of favorite Novelli dishes includes Tomato Gazpacho with Crab and Coriander; Home-smoked Salmon Salad with Spiced Aubergine; Monkfish Osso Bucco; and Glazed Lamb's Knuckle with Chickpea Salsa. Novelli W8 is a welcome respite for weary shoppers after a morning at Portobello Market. Be sure to plan enough time to linger over coffee and Banana Tarte Tatin. French burgundies dominate the short wine list.

Veeraswamy, Mezzanine Floor, Victory House, 101 Regent Street, W1 (right off Picadilly Circus) (171 734 1401)
London's oldest surviving Indian restaurant, established in 1927, changed hands last year and this new incarnation is dazzling. The room itself is bright, colorful and stylish; it could be mistaken for a Modern European restaurat; but the food is unmistakably Indian, presented in a lively modern way. It offers real Indian food prepared by experienced chefs from India, reflecting Veeaswamy's roots-authentic dishes from southern India, and from the north Indian courts. Freshly ground spices are used to give well rounded, complex flavors and the hotter dishes are clearly marked with warnings. Here you can discover dishes virtually unknown outside Indian homes-Fresh Mussels in an Aromatic Coconut and Ginger Sauce; Karwari Red Fish Curry of Fresh Kingfish with Poppy Seeds and Red Chilies; and Aubergine in a Tamarind and Peanut Sauce. The wine list has been carefully chosen to complement the spices and the food.

Mosimann's Dining Club, 11B West Halkin St., Belgrave Square, London SW1X8JL (171-235-7845)
For those who travel to London often,a membership in this splendid club may be worthwhile. In 1988, at the height of his fame, Aton Mosimann head chef at the Dorchester Hotel, decided to go on his own by opening a private dining club in a most impressive and unique setting-a renovated gothic- style church in Belgravia. It was founded on his own unique style of food, called Cuisine Naturelle, and his customers' passion for exceptional good food and wine in exclusive surroundings. The new Mosimann Academy lures chefs and amateur cooks from all over the world who come to take cooking courses, seminars and gourmet tours. A six-day gourmet cookery tour is planned for October 4-9. Call 171-235-9478 for more information.

Wine

Serious consideration is given to wine lists that are mostly dominated by French wines and chosen by French sommeliers; although most lists offer a selection of international wines. Because England's climate and geography were not suitable for growing wine, it forced the English to turn to outside sources for wine. The last decade, however has seen the growth of English vineyards and the emergence of English wines with limited success. With no loyalty to any one country, the English became worldly connoisseurs of wine. England is now a major player in the world wine trade with London the industry's capital. If you are looking for wines not available in the states there are excellent wine merchants throughout the city. The emphasis is on French wine, particularly Bordeaux.

Pubs and Wine Bars

There are over 10,000 pubs in London serving traditional English food like pork pie, ploughman's lunch (cheese and bread), bangers and mash (sausage and potatoes) or shepherd's pie washed down with good cool room-temperature English draft beer (if you want something cold, order lager) or wine by the glass. Wine bars offer a more upscale version of the same food, though usually serving bottled beer rather than draft.
Gastro Pubs are new casual restaurants that serve contemporary good food at reasonable prices with a nice selection of wines and beers by the glass.

Tea

You can spend an hour in any of the grand hotels drinking afternoon tea-a restorative interlude at around four o'clock that is intended to keep body and soul together until dinner. Actually, one doesn't just have tea, it often consists of light sandwiches; scones; and individual cakes or tarts. High tea is served closer to six o-clock and is substantial enough to make a later meal unnecessary. The Dorchester is one of the great hotels in which to take tea. It has three tea services: Afternoon Tea and Champagne Tea, served from 3 to 6 p.m., and High Tea, served from 5 to 8 p.m. Almost 30 kinds of tea are available, including the hotel's own blend. The Dorchester has its own tea time chef and a crew of 24 pastry chefs who create the breads, muffins, petits fours, quiches, chocolates and patisserie for this British ceremony. Expect to be charmed and pampered as the tea service begins with savory finger sandwiches (crusts removed, of course), warm butter scones arrive next served with strawberry jam and satiny clotted cream that's almost butter. Tea breads, muffins and cookies are next,followed by a platter of cakes and tartlets. Another charming hotel for tea is Brown's Hotel. It is served in a dignified oak paneled room as you relax on a sofa and bite into what are considered the best scones in London. The Dorchester, Park Lane London W1A 2HJ, 1-800-727-9820 , Brown's Hotel, Brown's Hotel, Albemarle Street, Mayfair, London W1X 4BP (171 408-1837)

Specialty Food Stores

From small shops specializing in just one thing to the grandiose food halls of Harrods and Harvey Nichols, the discriminating shopper can find impeccable quality. You can't go to London without browsing through the food halls of Harrods; indeed Harrods is a sightseeing attraction on every tourist's list. With eighteen food departments from eye-catching fresh fish displays to exotic fruits and vegetables to cheese counters(350 types) and Gerard Ronay's exquisite hand-made chocolates it is one of the glories of shopping in London. Harvey Nichols, a few blocks away is where shoppers take their break at the Fifth Floor Café. Hi-tech Harvey Nichol's Food Market offers an upscale range of products elegantly packaged alongside a bakery, butcher shop and fish monger. You could spend a fortune in Fortnum & Mason's tea department alone-carpeted floors and chandeliers gives the store an air of opulence. Bluebird -The King's Road Gastrodrome, has a selection of regional herbs, vegetables, and cheeses that puts even Harrod's famed food halls to the test.

Antiques:

Don't expect to find any bargains here. English antique dealers come to the United States to buy English antiques; then take them back to London to sell to American tourists. Still, the thrill of the hunt is powerful. Go very early for the best selections. Take cash (securely hidden) because most vendors don't accept plastic or checks. Bargain for anything you want to buy.

Camden Passage, off Upper Street, Islington, N1 (tube: Angel). Individual stalls on Wednesday and Saturday, plus quality shops open all week in adjoining streets.
Covent Garden,WC2 (tube: Covent Garden). Crafts and mostly British-made goods are sold on weekdays and weekends, with antiques on Sunday and Monday. Adjacent to the Jubilee Market.

Portobello Road, W11 (tube: Notting Hill Gate, Ladebroke Grove). Open Friday, Saturday and Sunday. Over 2,000 dealers selling from stalls. Don't miss the outdoor food market-fruit, vegetables, fish, West Indian products, olives, cheese, cakes and flowers.

Museums and Historic Sights

The major sights are a must if this is your first trip to London. The most familiar is probably Big Ben sitting above the Houses of Parliament. Nearby is Westminster Abbey, crammed with tombs and monuments honoring some of Britain's greatest public figures. St. Paul's Cathedral, designed by the great architect Sir Christopher Wren is another important church. The Tower of London, which has served as a royal residence, a prison, and repository of the Crown Jewels is a short ride away. Displays of pomp and pageantry, like Changing of the Guard at Buckingham Palace are an important part of the London Scene. London has always had a solid foundation in the arts, with more orchestras than Paris, more opera companies than Rome and more theaters than New York.

London boasts a selection of more than a hundred museums.

British Museum, Great Russell Street, WC1 (tube: Russell Square, Holborn, Tottenham Court Road)
One of the biggest and best museums in the world with Prehistoric Britain, Egyptian and Islamic art, and Greek and Roman treasures. Don't miss the Magna Carta. Admission is free.
National Gallery, Trafalgar Square WC2 (tube: Charing Cross, Leicester Square)
One of the world's finest collections of western European paintings from about 1250 to 1900. Admission is free.

Natural History Museum, Cromwell Road, South Kensington, SW7 (tube: South Kensington)
Over fifty million specimens of animals, plants and fossils. Huge dinosaur skeletons.
Tate Gallery, Milbank, SW1 (tube: Pimlico)

National collections of British Art including 20th century paintings and sculpture. Changing major exhibitions. Admission is free.

Victoria and Albert Museum, South Kensington SW7; entrances in Cromwell and Exhibition Roads (tube: South Kensington)

An outstanding collection of European and Oriental decorative and fine art and design, tracing the history of glass, furniture, jewelry and costume from early Christian times to present day. Admission is Free.

Hampton Court Palace, East Molesey, Surrey (British Rail: Hampton Court)

This 1,000 room palace on the Thames is richly furnished with tapestries, and heavily panelled with gilded ceilings. Built for Cardinal Wolsey in 1514 and enlarged by Henry VIII, and again by Christopher Wren. You'll find opulent state rooms and a gallery of Italian masterpieces.
Telephone: 0181 977 8441

Shopping

You could spend days just shopping in London. Once fuddy-duddy department stores have been spruced up to rival stores in New York and Paris. Once the most exclusive street in London, Old Bond Street still offers high quality goods from silver to haute couture (Gucci, Chanel and Versace). Two famous landmarks are Sotheby's Auctioneers and Asprey's for luxury gifts. The main shopping area of Chelsea, King's Road, is alive with boutiques of every description-Lush (funky soaps), Habitat (Terence Conran's housewares shop), Bluebird Market and Osborne and Little (wallpapers and fabrics). Knightsbridge is one of the most exclusive shopping areas in London with Harrods and Harvey Nichols at the top of Sloane Street (the women who shop this area are dubbed "Sloane Rangers). A recent development, Oxo Tower Wharf, is the hottest new spot, with design companies, bars and shops including a branch of Harvey Nichols. There are numerous designer boutiques. Oxford Street is full of inexpensive (cheap) fashion shops and chain stores. Jermyn Street, offers hand-made shirts and shoes, Havana cigars, antiques and fine art. Covent Garden, an area next to Soho, is filled with open-air cafes, wine bars, shops, and an antique and craft market on the weekends.

Where to Stay

Utell Hotel Reservations (800-448 8355), Stakis Hotel Reservations (800-782 5471) and Small Luxury Hotels (toll free: 800 525 4800) will make reservations for you at the price you can afford. London hotels are generally very expensive although most also offer corporate rates and attractively priced weekend packages. The following are a few of the most superlative hotels in London. Depending on the time of the year and the conversion rate for dollars, their rates range from $400 to $500 for a double room exclusive of taxes, service charges and breakfast.

Brown's Hotel, 29-34 Abemarle Street, 171-408-1837 or www.brownshotel.com
Founded by Lord Byron's butler in 1837, Brown's combines the dignified elegance of an English country house with a great location in the city. A recent multimillion dollar renovation has spruced up the 11 historic houses that Brown's occupies. The street-floor lounges are inviting, including the Roosevelt Room (Theodore Roosevelt spent his honeymoon at Brown's in 1886).
Capital Hotel, 22-24 Basil Street, 171-589-5171 or 800-926-3199

The Capital Hotel, a member of Relais & Chateaux, is a grand hotel in miniature with an unbeatable location between Harrods and Sloane Street. It's a cozy place where everyone knows your name. The guest rooms are tastefully decorated with Ralph Lauren designs. It boasts an intimate bar and a Michelin starred restaurant.

The Dorchester, 53 Park Lane, 171- 629-888 or 800-727-9820
For over half a century, The Dorchester has played host to the noble and noteworthy. Now, completely restored, it is one of the world's ultimate luxury hotels. The unparalleled combination of the Dorchester's sumptuous interiors and legendary service has made it a legend. The bedrooms are individually decorated in Georgian country house style with plump armchairs and cherry wood furnishings.

Tips for Getting Around:

Before you go, contact the British Tourist Authority, 1-800-462-2748 or www.visitbritain.com for all the essential information (maps, guidebooks, brochures) you will need before you travel. To dial London direct from the United States, add 011 44 at the beginning of the numbers. Within Britain dial 0 before the number. There is a new speed train, The Heathrow Express, that takes you directly into Central London to Paddington Station from the airport in 16 minutes. London Travelcards can be b Emma Brook, 0171-235-9478ought at underground stations, allowing unlimited travel on the London area's excellent transport system. It is recommended to buy tickets in advance for the bigger shows through booking agents in the United States. There is also a Half-Price Ticket Booth at Leicester Square for day of performance shows.

Adapted from Anton Moismann

BEEF TOURNEDOS WITH SWEET PEPPERS AND BLACK BEAN SAUCE

Serves 4

4 beef tournedos, cut from the fillet, about
5-1/2 ounces each, well trimmed

I medium red pepper
I medium yellow pepper
I medium green pepper

Sear in the oven or over a flame, then skin. Remove the cores, seeds and ribs and cut Into even strips.

4 teaspoons fermented black beans

Rinse with cold water and squeeze dry. Put half into a motar.

2 small garlic cloves, peeled
1 inch cube fresh ginger, peeled and roughly cut

Grind with the black beans in the mortar until smooth.

Salt and freshly ground pepper
1 tablespoon olive oil

Season the tournedos, then pan-fry in the oil for 2-3 minutes on each side. Remove from the pan and keep warm.

Saute the pepper strips quickly in the oil remaining in the pan. Season and keep warm. Remove any excess oil from the pan.

2 ounces red wine
7 ounces brown veal stock reduced by half
2 tablespoons fresh cilantro leaves.

Deglaze the pan with the wine, then add the reduced veal stock and remaining whole black beans. Coat the tournedos with the sauce and top with the sweet pepper strips. Garnish with cilantro and serve immediately.

This article originally ran in part in the Wine News magazine.

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