le-bernardin-cookbook

Le Bernardin Cookbook

Sample Recipes from Le Bernardin Cookbook

1574
asian-tuna-tartare

Asian Tuna Tartare

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this t...

1575
herb-salad-with-thyme-crusted-tuna

Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

1576
soft-shell-crabs-with-garlic-herb-vinaigrette

Soft-Shell Crabs with Garlic-Herb Vinaigrette

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...

1577
vinaigrette

Vinaigrette

In a mixing bowl, whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and ...

1578
poached-baby-lobster-on-asparagus-and-cepe-risotto

Poached Baby Lobster on Asparagus and Cepe Risotto

Eric: I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared...

1579
lobster-stock

Lobster Stock

1.  Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (...

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