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