Basaijo (best I can do) is soft rich cow (said the counterman) cheese from around Trentino. Everyone who has tasted it has been stopped by its excellence. It's new to me, but so many cheeses are so please excuse me if it is old hat to cheese lovers.
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.