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Le Bernardin Cookbook
Sample Recipes from Le Bernardin Cookbook
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...
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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 eve...
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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...
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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...
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