(THE BUSINESS TIMES) - There were times, as we watched Patrick Heuberger lovingly snip off a section of coiled Toulouse sausage behind the deli counter of Huber's Butchery, that we had to restrain from blurting out: "What's a chef like you doing in a place like this?"
Nothing against the fancy meat shop nor his simple desire to have a real life with his family. We are just selfish diners and since he left Bistro du Sommelier and closed Casse Croute in a Clementi condominium, there has been a gap in the market for the kind of rustic, home-style French cooking that he is known for.
TO READ THE FULL ARTICLE
Thank you for reading The Straits Times
You have reached one of our Premium stories. To continue reading, get access now or log in if you are a subscriber.
What is Premium?