I love Grouper, but rarely see it in the menu at Boston restaurants. Any recommendations on where I can find it? After a little research, I see a few places in Chinatown offer it. I prefer simpler, grilled varieties as opposed to fried.
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.