01 December 07

Features

21 DISHES you never thought to order

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Bernhard Mayer, Germany
Executive Chef, Lanes Restaurant at the Four Seasons, London
German chefs rarely head up UK restaurants, but the globetrotting Mayer is an accomplished ambassador, plying his confident, modern style of cooking with international influences at the acclaimed Lanes Restaurant in one of London’s top hotels.

07 BRATWURST AND SAUERKRAUTM
“A must for any visitor to Germany, a bratwurst contains beef, pork and sometimes veal – a hearty partner to the vinegary sourness of sauerkraut, which is finely sliced and fermented cabbage. It’s better than it sounds! Consume with mustard, a white bread roll and a nice chilled German beer.”

08 WHITE ASPARAGUS WITH
BLACK FOREST HAM AND VINAIGRETTEM
“The queen of all vegetables. Brits may be used to green asparagus, but don’t be put off by the anaemic appearance of this continental cousin. It’s at its best served with mild smoked Black Forest ham and herb vinaigrette to kick off the spring season.”

09 WILD MUSHROOM RAGOUT WITH PRETZEL DUMPLING
“Another fantastic start to the spring season, when ‘morels’ and ‘girolles’ are at their best. The ragout is served in a slightly creamy meat sauce, and garnished with traditional dumplings made out of leftover pretzels, eggs and milk. A poor man’s dinner actually, but refined to an elegance to fit the high quality of the dish.”

Jan Woroniecki, Poland
Owner, Wodka, Baltic and Chez Kristof, London
Educated in the UK, Polish aristocrat Jan Woroniecki has three restaurants in London: Wodka, Chez Kristof and – our favourite – Baltic, which serves clean, modern takes on traditional Eastern European and Baltic dishes accompanied by lashings of vodka, naturally.

10 PIEROGI
“A traditional ‘soul food’ dumpling – crumbly and crispy on the outside and gooey in the middle. Pierogi is stuffed with potato, cream cheese and onion. It’s warming, life affirming and an absolute must-try for any visitor to Poland.”

11 BORSCHT
“Don’t be deterred by its alarming colour, beetroot soup is ‘the centre of everything’ here and served with pride from the Caspian to the Baltic sea. Everybody who makes it has a secret ingredient, but it must be a deep crimson and served with a dollop of sour cream. This elixir is the reason for the Poles’ vitality and long life.”

12 MIZERIA
“A marinated herring, cucumber and dill salad with a sour cream dressing. It gets its rather odd name from the Latin, which means ‘misery’. Legend has it that Poland’s Queen Bona Sforza cried when she ate it out of homesickness for her native Italy.”