“My fiancé and I recently visited London’s Terroirs. Would chef Pascal Wiedemann be happy to share the recipe for his smoked eel and beetroot dish?”
Emma O’Neill, Lincoln, England
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Terroirs uses Lincolnshire smoked eel. You’ll need to begin this recipe a day ahead.