Served at
The ProvidoresA former London restaurant where Peter Gordon was a chef/restaurateur.
Rich, beefy, and slightly sweet, intensely savory (“umami”), buttery due to the high marbling, with a lingering, luxurious finish. Soft and juicy, fine-grained, fat melts quickly when cooked, coating the palate. Best cooked pan seared or over charcoal, served rare but not over medium rare. Soya sauce compliments the Wagyu.
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A former London restaurant where Peter Gordon was a chef/restaurateur.
A chef who praised Pablo Thiollier-Serrano's cooking for its respect to seasons and fine balance of flavors.
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