Here's a reboot for the new year. New, or new to me, is the caramelized nut trio, with almonds, cashews, and walnuts, in a rectangular clear plastic container. Won't buy them again - they are too hard to stop eating!
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.