They appear to be open on Sunday and to serve traditional food. Has anybody been there recently and any thoughts on how it would do for a Sunday lunch- as compared for instance with Petit Marguery or Auberge Bressane.
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.