Not really a dessert person but seeking the kind of unsoggy cream puffs filled with real whipped cream (like days of yore, @.59 each! bet they're 5x as much now) -- eclairs also, in SF/Marin please. 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.