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.”
38 Comments
What’s in the sauce?
KISS at it's finest. Keep It Simple Stupid
Would i also need a simplistic wallet?
I mean its all just fancy stuff, you go to restaurant get 50 grams of food for 500€/$
You get back home and start making food because you are hungry… brain wash
You know the humanity are decadent when you must put in order 4 fck vegetables
90% of the time…. really…. 90% of the time, ensuring it matches the vision of the dish…. 😂 why not say 164% of the time? If we're just making up numbers…
The portion on that plate is pathetic
Arrogance and conceded
Show me your recipe and I will trust you 😂
And at midnight at the end of the reception I’m still gonna get in n out after
Cringe af
You forgot one olive.
I won't eat there ever
Touching food with bare hands and very small portions 😮
Starts by saying it's not for insta as he's placing micro veggies in a 24" plate
Legend of the game
Fine dining is a scam
idgaf how rich i may be. im not over paying for FOOD.
So, a small nugget of uncooked fish with bead-sized veggies floating in a secret watery-ass sauce is for my palate?
Pass
Cooking is art.
Yeah science!
Just give a bowl filled with macaroni and cheese
Bull crap you made food for Instagram before Instagram. The irony of someone complaining about putting looks ahead of taste while they put looks above taste is insane.
This looks exactly the same as most fine dining, I’m sure it’s very good though.
Portion too small
This looks like dogshit
I preferred a chinese combination from Puerto Rico and tostones con ajo
Also thats not a meal. He cooks for money
It's always weird seeing the comments being all "it's barely any food on the plate".. Yeah, and thats probably dish nr 9 in a 18 course tasting menu.. eat 20 of those and you're definitely full.
The reason why the dishes are so small, is so that you can have these really complex and special dishes, and several of them. It's comparing watching a 2 hours Adam Sandler comedy (you know, the cringe and bad comedy movies) to a carefully craften 2 hour comedy sketch, with continuous top tier jokes. Sure both are gonna keep you "entertained" for the next two hours, but one is way more funny.
Dude keeps talking about the "pallete" of flavors. Like dude its pronounced "plate" and my plate is basically empty with sum sauce you spilt on the edge😂😂
Pea shoots for the win
Good food is one thing. Jerking off for people with more money than sense is pretentious and makes you sound like chef gold bullion here
Fine dining is like a Goldberg's machine. A lot time making it to produce a product that delivers a short experience that's satisfying.
What a scam
Random youtube commenter: "OMG that fish looks terrible where's the seasoning and crust, the design of the plate is so sub par"
If these guys weren't fine dining chefs I'd bet they'd end up as chiropractors or mega church pastors
Try the gray stuff, it’s delicious!
Even if I was a billionaire I refuse to eat at these types of restaurants
HON HON HON
Eric Ripert deserves thousands of times more attention than he gets. So many chefs gain notoriety for having a terrible temper or for jumping on whatever trend is in at the right time. This guy is one that I would really love to work for. Consistent, extremely technically impressive, and above all else concerned with the artistic vision he and his chefs have, that simply can’t be beat.