NYC: Le Bernardin (Nov. 2012)
Authors: Victor, Monty, and Tad
Restaurant: Le Bernardin
Exec Chef: Eric Ripert
Date: November 2, 2012
Dinner (Le Bernardin Tasting Menu)
Victor’s Notes:
-Some of the courses on the menu were repeats from last month’s “Chef’s Tasting Menu” (which is a little more expensive). I’m guessing that some of the favorites from the Chef’s Tasting end up as part of the next month’s Le Bernardin Tasting.
Tad’s Notes:
– Restaurants are like people: the chef’s pedigree informs the quality of the cuisine. In this case, Eric Ripert’s experience as chef poissonnier under Robuchon is undeniable in the renowned seafood preparations at Le Bern. Add to this his tour (heh) at La Tour D’Argent, and you have the culinary equivalent of an Oxbridge man.
– Ripert unabashedly characterizes his flagship restaurant as a “seafood restaurant.” So, although you may request duck or lamb options from the menu, I recommend you don’t. It’s like going to the Musée d’Orsay and not looking at the Impressionists.
Monte: I think it’s funny how much Bourdain just ruthlessly makes fun of Ripert. I do think Le Bernardin has delicious seafood – the fish courses here, as a whole, are epic. The sommelier was quite friendly but knowledgeable, and painted a picture of the wines that made me feel like I was traveling throughout Europe, trying French and Italian wines.
Poached Scrambled Boiling Vortex Eggs
Arthur shared with me this post and I decided to give Daniel Patterson’s “poached scrambled eggs” a try. Short version of the story – it works. Swirling a pot filled with water and dropping beaten eggs into the boiling whirlpool for 20 seconds before straining will create fluffy scrambled eggs.
I was skeptical at first about how the eggs would turn out. As the eggs swirled around, I peeked into the pot and saw that the eggs had shredded as it circulated through the whirpool. It didn’t look tasty, and it didn’t even look cooked. It just looked like a messy glob of yellow strings. After straining though, the egg somehow coagulated together and became a nice bed of fluffy eats. I’d definitely recommend trying it at least once, at least because it’s such an interesting and quick way to cook eggs.
Chocolate Dipped Macaron
I’ve never heard of a chocolate dipped macaron, but I stopped by Columbus Circle’s Bouchon and stopped in my tracks as soon as I saw it glistening in the display. There were a few flavors available, including caramel and chocolate. I chose pumpkin, since I love fall flavors and pumpkin. Here’s a picture of the hockey-puck sized monstrosity:
It is absolutely divine. The chocolate coating was really thick – maybe a full 2 milimeters thick, revealing the macaron inside. You can’t tell how well-made the shell is since the usual flaky crunchiness was masked by the chocolate. The chocolate was still “crunchy” though in the way that chilled chocolate dipped things usually are. The pumpkin flavor was still really vibrant though and paired surprisingly well with chocolate. Shell aside, the crumbly delicate rich texture of the macaron was still amazing and I am now a fan.
Monte
Victor
tadv3
Happy Noms 