at Le Bernardin
"Le Bernardin's poached halibut en papillote is the signature preparation that defined Eric Ripert's career. The fish is cooked in its own moisture inside parchment, with sweet garlic, plum tomatoes, and a basil emulsion. The effect is pristine — the halibut takes on the aromatics without losing its character. This is a dish about restraint and precision."
— Expert, 97/100 credibilityExpert Reviews
"Le Bernardin's poached halibut en papillote is the signature preparation that defined Eric Ripert's career. The fish is cooked in its own moisture inside parchment, with sweet garlic, plum tomatoes, and a basil emulsion. The effect is pristine — the halibut takes on the aromatics without losing its character. This is a dish about restraint and precision."