Really not into the big steak house thing. Any favouirtes on the menu as we are invited to a celebratory dinner. The swordfish chop reads well, if available. Anything else that really stands out? including the steak and lamb options? Thanks
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.