We’re trying to sample different preparations of different animal brains—cow, lamb, pig, miscellaneous—and we're happy to go anywhere in the five boroughs. Does anyone have tips on restaurants that serve brains? Any favorites out there? 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.