has anyone been to blue ribbon? how are the oysters/raw bar there...i wanted to go to aquagrill but it is closed for the weekend...is it comparable? do they have kumomoto oysters? and what good to order as entrees?
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.