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Entries tagged with 'Le Bernardin'

Cook the Book: Charred Sea Scallops with Smoked Sea Salt

Serious Eats Michele Humes 2 comments

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Serious Eats Michele Humes 2 comments

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do... More

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Serious Eats Michele Humes 8 comments

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More

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