“IT’S REALLY SAD about the peaches,” says Thomas Raquel, Le Bernardin’s executive pastry chef. He’s seriously disappointed. Last April, in preparation for this story, the chef tried to secure a perfect peach to prepare the exquisite dish you see on this page. But spring isn’t peach season in the US, so he struggled. “If there was a ripe peach in New York City to be found, I would have it,” he says, and even the two batches he sourced from Chile weren’t good enough. In season, he procures his precious peaches from Frog Hollow Farm in Westport, Mass., which, after scouring dozens of producers, he declared the very best. Raquel’s uncompromising quest for the finest ingredients is one of the reasons chef Eric Ripert hired him five years ago (at…
