slightly off topic-wife had a yen for vitello tonnato last night (it being over 100 degrees outside). I managed to take out pork tonnato from Da Silvano which was very good though I prefer it with veal. Any recs on the best vitello tonnato?
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.