Every dish at three-Michelin-starred Le Bernardin in NYC has a vision, and Chef Eric Ripert ensures every bite is consistent in flavor, texture, and presentation. While dishes like the halibut may look simple, an enormous amount of thought, time, and work goes into every component.
17 Comments
now, is that a single bite, or are you supposed to cut and eat that?
I must try chopping and shaping scallops with leeks etc. once done I’d try doing it with other seasonings – fun!
They would be 4000 dollars please
One bite everybody knows the rules…
And what would this dish be without the caviar?
Yep, nothing, so this kind of cuisine is pretty stupid!
I just had this dish and it was life changing.
I am not sure about that
Nah!!!!!!!!!!!!!!!
It looks lovely! Scallops and caviar are a classic pairing, and the mariniere sauce which as he said is just a clam broth brightened up with acid and butter seems like the perfect subtle accompaniment to compliment but not overpower the main ingredients🤩
Ive **** to this twice in the last hour its gonna be my go to for a while i think because pictures of rocky Balboas eye practically hanging out of his socket isnt doing it anymore
Scallops need seared
£500 dollars for 1/3 of a bite 🤣🤣🤣 these “Michelin” stars really send restaurants so far up their arses🤣
Ma per carità
That sauce sounds amazing
Caviar
Wow
They say hes regarded as the top seafood chef, can see why