The Best Canned Goods Chefs Keep in Their Pantries | Eater
"The kitchen frequently relies on specialty tins as components: a splurge tin of white asparagus is used in at least two dishes on the menu, and a particular Spanish canned tuna is served simply — sometimes dressed with minced onion, olive oil, espelette, and presented alongside the restaurant’s signature Gildas — making preserved goods both a practical pantry staple and a gift-worthy product tied to the restaurant’s offerings." - Hilary Reid
