1wash and peel ginger with potato peeler. NOTE: be careful to not peel too deep. if you peel off the “ring” of the root, you have lost the medicinal part. slice ginger into 1/4 inch slices. place 5-7 slices at the bottom of a mug.
2slice mango, avoiding pit. with a small knife, carefully slice off skin. place mango pieces at bottom of mug.
3pour boiling water over fruit. let steep for 10-15 minutes or until desired taste. eat the ginger-infused mango once you’ve finished. it’s delicious.
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.