at Le Bernardin
"Ripert's barely-cooked salmon technique is a lesson in restraint. The fish is warm through but not flaking — barely past raw. The watercress emulsion adds acidity without overwhelming the fish's delicate flavor. Three Michelin stars justified in a single bite."
— Expert, 99/100 credibilityExpert Reviews
"Ripert's barely-cooked salmon technique is a lesson in restraint. The fish is warm through but not flaking — barely past raw. The watercress emulsion adds acidity without overwhelming the fish's delicate flavor. Three Michelin stars justified in a single bite."