There was a discussion a few (or many) months ago about serving and cutting cheese. One of the Paris experts gave a very detailed explanation about how to cut cheese. Anyone remember this post, and can help me find it? Merci.
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.