Le Bernardin: Four Star Simplicity
Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder and first chef. Today, chef Eric Ripert carries on the tradition with simple but nuanced dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And of course, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.
Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder and first chef. Today, chef Eric Ripert carries on the tradition with simple but nuanced dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And of course, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.
Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder and first chef. Today, chef Eric Ripert carries on the tradition with simple but nuanced dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And of course, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.