Alain Ducasse finds a new chef crush: "I dined at Blue Hill at Stone Barns last night. It’s an extraordinary achievement for [Dan Barber] to start with nothing and evolve it into this amazing experience. I travel everywhere and try everything and this guy is extraordinary...I almost feel like Thomas Keller at the French Laundry gets all the press. Barber is only getting 5% of the press. He should be right behind Thomas Keller." [Food Republic]
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