Why does everyone hate Jacques-imo's? I have never dined there in all my times in New Orleans, but have many friends (both locals and tourists) that love that place. I need some specifics. I'd like to hear from some folks who like it as well please.
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.