eric-ripert

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  • Amuse Bouche: Goat cheese and beet with phyllo dough, Palenque Ceviche, Mushroom soup with Parmesan foam and tuile
  • Striped Bass: Wild Striped Bass Tartare; Jicama Salad, Champagne-Mango Emulsion
  • King Fish-Caviar: Warm King Fish “Sashimi”; Osetra Caviar, Light Marinière Broth
  • Langoustine: Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette
  • Crab: King Crab Medley; Warm Matsutake Custard, Seaweed-Shiitake Broth
  • Halibut: Poached Halibut; Opal Basil and Shaved Fennel, Red Miso Citrus Sauce
  • White Tuna-Kobe Beef: Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear, Soy-Lemon Emulsion
  • Pistachio: Passion Fruit Mousse, Meyer Lemon, Pistachio Ice Cream
  • Cheese Plate: Époisse, Comte, Brie and Blue Cheese
  • Dark Chocolate Parfait: Candied Marcona Almonds, Dulce de Leche, Milk Sorbet

Le Bernardin  - New York, NY

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Waters x Ripert.

most important thing you will watch today

Le Bernardin, NYC

I enjoyed an expected lunch at Le Bernardin last week! (Yes, I even put on a jacket to dine there.) An incredible experience, this is one of those posts where you just let the images of Chef Eric Ripert’s seafood speak for themselves…

Smoked and poached salmon rillette…

With house made sourdough crisps…

“Almost raw” flash marinated hamachi…

With “rice crispy”, cucumber and a gochujang sake vinaigrette…

Pan-roasted monkfish with sautéed cepes and pearl onions à la crème paprika sauce…

Dulce de leche “petit choux” with roasted pineapple and spiced coconut-dark rum sauce…

The food and service lived up to and surpassed every expectation!

LE BERNARDIN

155 W 51st St.

New York, NY 10019

212-554-1515

le-bernardin.com

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hilarious! Eric Ripert & Roger Waters