I have had fugu in Tokyo, and have to say that if it were not for the thrill that I could die from it, it would have been one of the least memorable moments of my life. So what fun is it without the poison?
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.