With the demise of Roettele A.G., is there any other Swiss restaurant in Manhattan I can take my mother to celebrate her 73rd birthday? Or at least a decent and not ridiculously expensive German restaurant? Please advise!! Thanks.
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.