at Le Bernardin
"The langoustine carpaccio is Ripert at his most restrained. The raw shellfish is nearly transparent, arranged over black truffle with fine sea salt and a whisper of lemon. Eleven Madison Park wishes it could do shellfish this simply."
— Expert, 98/100 credibilityExpert Reviews
"The langoustine carpaccio is Ripert at his most restrained. The raw shellfish is nearly transparent, arranged over black truffle with fine sea salt and a whisper of lemon. Eleven Madison Park wishes it could do shellfish this simply."