Where in New England -- preferably greater Boston area -- can I get crab? I'd prefer a restaurant as it could get difficult to boil one myself using the kettle in my hotel room. Also it should be really good, not frozen.
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.