We went somewhere like that before and for the life of me, I can't remember the name. They used those gold trays like in Italy and wrapped it up in fancy paper. I wanted to pick up two or three as hostess gifts.
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.