At Le Bernardin ($$$$), our food critics consistently recommend: Barely Cooked Salmon, Langoustine Carpaccio, Poached Halibut. Barely Cooked Salmon scores 99.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Hot-smoked salmon with watercress, sorrel, and caviar cream sauce
"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 delic…"
Raw langoustine with black truffle, fine sea salt, and lemon
"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 i…"
Halibut en papillote with sweet garlic, tomatoes, and basil emulsion
"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, a…"
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