Great latkes are pretty subjective, and I think what you prefer depends on what you grew up with. I like them thinner and crispy, rather than the thick, heavy version I usually find. Where are the best in LA?
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.