Quantcast
Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
 
Home > DINING WITH CHEFS > New York Dining with Chefs > Le Bernardin (Part 1 of 2)

Le Bernardin

Executive Chef / Co-Owner Eric Ripert

    
   
TravelsinTaste.com recently sat down for a scrumptious meal at Le Bernardin in New York, where we were mesmerized by all the choices, each of which sounded better than the next. Very luckily, we had world-renowned executive chef and bestselling cookbook author Eric Ripert to personally guide us through the menu, which is mostly dedicated to fresh seafood. And guide us he did. Not only did Chef Ripert help us decide what to order, but he also told us the stories behind the delicacies on which we were feasting. What's more, at the end of the meal he answered a few questions about his favorite hidden-gem restaurants -- discovered during his travels -- as well his kitchen staff's fascination with knives, his other business ventures and his forthcoming television show, which will begin airing fall 2009 on PBS.

   
     
    
Salmon-Caviar

Although we ended with TV, we began with food, as we saw something on the menu that we knew we had to try: the Salmon-Caviar. "The salmon and caviar is always a good combination," Chef Ripert told us. "For some reason, the smokiness and the fattiness of the salmon complement the caviar, and the fact that we have underneath something crunchy brings texture to the dish. So I think it's a very simple, but very elegant dish that enhances the qualities of the caviar and the salmon at the same time."

   
     
      
Login
Chefs
Most Viewed
The Inside Scoop
News
Register
FAQ
Favorite Links
About Us
Login
Glossary
Press Room
Advertise With Us
Contact Us
View Website Rules and Regulations | Editorial Policy | Privacy Policy | Shopping Policy of TravelsinTaste.com
Copyright © LAM Endeavors LLC 2014, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.




Advertisements