Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass.
so at leard we try not to have signature dishes except for our P tuna with fagra and The Toasted baguett but that dish is very iconic and Define really the philosophy and the style of leard we always say the fish is the star of the plate that dish is so simple and at the same time is so refined and delicate and surprising and luxurious it’s all in one and our clients love it
27 Comments
And then we charge $400 for an ounce of smashed tuna and hard ass bread ohh lala.
That will be $160 sir
So how are supposed to eat it. Knife and fork? Hands on? I'm too poor to understand how to eat this.
I hear that Gohan is an expert at this, just ask Chi-Chi
What would a 🇯🇵 conservative chef think? That said, it looks 💯. I would like to try it in the future, and I might do just that🙂. Cheers
food heathens lololol…the lot of you. prob content with a 2 dollar can of spaghetti-o's 🤣
if you consider eating food to be an experience then the price they charge is worth it for the experience. ive eaten at 2 star place in chicago and nothing has compared since to that experience. for almost half the price, the experience I had at Jaleo was a very close second.
Yea, we don't have signature dishes, except for our signature dish – it's great.
It's $28 for that dish a la carte. The most expensive meal is the chefs tasing meal at $325
I love the custom plates that fit the mold perfectly.
It always baffles me how many ignorant comments saying its $300-400 do they even know that those are the price of a tasting menu which usually constitutes around 15-20 courses
At least try a proper high end dining for once before spouting bs
Other dishes are so bad that the clients prefer some smashed tuna with crusty bread 😂😂
Why don't they try to have signature dishes?😅
Nice how he is ramming the plastic inside the fish. To have plastic inside the food IS surely good for you.
Man’s resting on his laurels
How do you justify the torture those geese go through
Bulls hit
Science can never replace culinary arts. French cuisine is immensely unappetising.
I too enjoy pounding the tuna
Labor is $25, dish is $150
My dad thrashed me for pounding my tuna…..how times have changed.
“Hunny, get the plastic wrap, imma pound the Jesus outta the fish and put it on triscuits, Y’know all fancy like”
that looks incredible
« Client » is French for “customer”
That dish looks like and smells like fish 😏
He must LOVE pounding that tuna
Miss him and Bourdain 😢
"CLIENTS"