Although I've never had it, I've become intrigued by the Truffled Egg Toast with Bottarga served at inoteca. Does anyone have a recipe for it or venture to guess how it is made? I've Googled for it but I haven't come up with much.
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.