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,” Ripert says, “The saucier is an artist.”
we do not cook for Instagram we cook for the palette and again the flavors are so important that we dedicate I would say 90% of our time to making sure that it’s consistent with the vision that we have when we create the dish so you have to remember the fish going to carry away the heat so we’re going to remove it it’s going to be slightly rare yeah compared to some restaurants our food sometimes looks simp ltic but when you look at what goes in a sauce our food is definitely not simplistic it’s very well thought and it’s a lot of components and it’s very complex
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If this is “simplistic” looking food then how would he describe what I can afford to eat lol
This type of food is too pretentious
Yea but will it actually get someone full?
Yep overhyped food my smash burger way better
For the small price of 89.99
I college I worked fine dining. These was a decade before the Michelin Guide was created. One restaurant I cooked at now is a 2 Michelin Star restaurant. While these places put out incredible food, the unfortunate reality is that 99% of people have a pallet that can’t understand or appreciate the dishes.
I dont like my food having maximum surface area just to be touched by 30 people for presentation.
If you really weren't cooking for the gram, you wouldn't be plating like that. There's no flavor gained via plating technique.
Please God do not finish this. This episode was perfect by itself
Le Bernadin has been resting on their laurels for years now.
That’s why the Instagram Founders felt they were defrauded by the greedy owner. Real honest people don’t look at instagram for validation. That’s why the founders left.
Inspirational
Nothing tastes better than the KFC you eat on the way home from a 2* restaurant 😅
"Very well thought and a lot of components, and it's very complex." Yes! For certain. Probably delicious too.
Filling? Not remotely.
$100 for that garbage
99% of the commenters here have never even tasted his food. The man is an artist.
If I ordered fish and you brought me a bite of fish😂😂😂
Ripert is a unicorn. Runs a 3-Michelin-star joint for a crazy number of years, but not quite following the usual route. Incremental changes to keep it moving forward, but not following the fads of the moment. I’m sure some will argue about the price, and that’s fair. For most, this place is a never-will-go-to or a once-in-my-life restaurant. For the latter, it’s worth it.
I still dont agree with even the most famous chef touching food without gloves
Eric Ripert one of the beat to ever do it 🙏
This is so inspiring. This is true craftsmanship – and his principles can be applied to any line of work. I’m taking note of this maestro.
No glows man, you just infected every single peace of that masterpiece
AMERICANS R SPOILED THIS IS THE ACTUAL WAY WE SUPPOSE 2 EAT. Y DO THINK THE OBESITY IS HIGH N THE USA
I’ll prolly stop by McDonalds on the way before eating your baby sized portions 😂
My biggest gripe with these restaurants is you're paying for the Image of the food. Not the food itself.
So expensive for such a small quantity. Something you can make at home for 1/4 the Price.
The ripper
Oh brother, this guy STINKS
Will your food have any legacy
Yes, Eric, I'm sure the three molecules of food you actually put on the plate are very flavorful indeed.
Yep just put your hands on everything
3 star Michelin restaurant is basically the same as a road stall in Pakistan. Use dirty bare hands on the food. Maybe thats where flavor comes from???
Instagram food can also be good! I get so many great vacation food suggestions through small local accounts.
You have people complaining about people not wearing gloves in cooking videos but when you see a high class chef touching everything no one bats an eye
I love when the first line is a lie
It's a bite worth.
They look like what gets people eliminated from shows because it wasn’t “elevated enough”
This right here epitomizes what I mean when I say I have zero desire to go back to fine dining but absolutely respect the hell out of it