Only one dish is always on the menu at Le Bernardin, chef Eric Ripert's three-Michelin-starred French seafood palace in NYC. Simple, yet surprising, the pounded yellowfin tuna with foie gras and toasted baguette has unwittingly become the restaurant's signature dish. | Eater
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High Speed Dining on Instagram: "One of the world’s great seafood restaurants is three Michelin star Le Bernardin in New York City. This is my main course for lunch. @lebernardinny @ericripert #foodie #restaurant #asmr #travel #foodlover #michelin #foodstagram #eating #seafood #nyc #lebernardin #highspeeddining"
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NYC’s three-Michelin-starred Le Bernardin doesn’t do it for the ‘gram, it’s all about the taste. Every dish is consistent in flavor, texture, and presentation—including the halibut. While the halibut dish looks simple, much thought, time, and work go into the bourguignonne sauce. Because the sauces are so complex, the French restaurant has a whole station dedicated to making them. “The sous chef is a manager,” chef Eric Ripert says, “The saucier is an artist.” | Eater
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