On Paddington Street in Marylebone...supposedly specialises in crèpes, which is one of my favourite food groups. I don't know how I heard about this place, and I can't find any reviews, either. Anyone know what it's like?
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.
How to Assemble a Galette
Rustic, delicious, and easier than pie.
How to Make an Apple Galette with Vanilla Yogurt Drizzle
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.