I'm looking for a Boston version of NY's Balthazar, if that's any help. Crisp on the outside, light and fluffy inside, freshly made, piping hot and perfectly seasoned. Does any place in town hit this dish out of the park?
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.