The Power of Taste
Part I: Individualism for Ruminants
One day in September 2011, Alain Ducasse, one of the world’s most highly decorated chefs, walked into the Blue Hill at Stone Barns restaurant in Hudson Valley, New York. The main purpose of his visit being a photo shoot, he was served the epitome of a frugal meal—bread and butter. And yet, this simple dish featured the pride and joy of the restaurant’s co-owner and chef, Dan Barber. Single-udder butter is created from the cream […]