I'm on potato duty and I've finished both a pan of potatoes au gratin and my mashed potatoes about 4 hours before dinner! Nervous nelly. Can I hold them in the oven? The gratin was made w/ a roux/cheese sauce.
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.