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.
so the scallops come to leard in a shell
we clean them then we slice the scallops
in squares we shape them like a tartar
basically with some bra
leaks and then for service it’s already
mold and then barely
touch take less than 30 seconds as soon
you bring some heat together the
scallops Stay Together come back warm we
put some caviar on top and they are
served with a sauce Mariner which is a
basically a both of clam and muscles and
butter and lime juice and ches
17 Comments
Impressive how they manage to prepare deeply exclusive dishes from deeply exclusive products. I bet you can ask astronomical prices for food which in itself has already dope prices. The art of cooking or is it the art of being exclusive by the blessings of money?
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…
I see a beautiful scallop being overly processed and destroyed, and then having something expensive dumped on top of it. I was half expecting to see a culinary foam added to the side.
Finesse
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.
Clip nails or put gloves on.
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
More then half the dish is caviar haha how is the Michelin star quality
£500 dollars for 1/3 of a bite 🤣🤣🤣 these “Michelin” stars really send restaurants so far up their arses🤣