Extra: Eric Ripert prepares Le Bernardin's Tuna Carpaccio
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- čas přidán 19. 11. 2022
- In this web exclusive, chef Eric Ripert of New York's famed Le Bernardin demonstrates for correspondent Martha Teichner how to prepare the 3 Michelin Star restaurant's Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette with Chives.
#ericripert #lebernardin #chef
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I almost forgot about the food themed Sunday Morning. It is my favorite episode.
My bowl of cereal is not looking so good right now.
Mantap
How do they get the baguette cut so thin?
That part I am a bit clueless on because having eaten this dish it is toasted and approx 3/16 thick so very fragile?
maybe with a deli slicer
I thought that, it has to be a really fresh Baguette and then it is toasted.
Btw it is delicious!! I used to eat there a lot. Eric expanded and was never there. Then one dinner my wife and I both got food poisoning eating this app and tge same dinner.
I’ve never been back. Frankly, when you compare 3 stars in the US to France, there is no comparison. The Michillin guide standards have gone down depending upon region which should not be so!!
I would not travel for a meal here. It is super good my bad experience aside but not up to France 3 star caliber.
👌👍✊
Martha: Never ask a Frenchmen to make you locks, and bagles.
And can you believe, all the fish is frozen?!
It’s not, it comes delivered fresh as whole fishes every morning which are then filleted every day by hand, by the chefs for each service. Eater just did an episode of Mise en Place on CZcams about them, you should watch it.
@@Tennisisreallyfun it’s a joke. Anthony Bourdain did an imitation of Ripert on his show in front of Eric. It was quite funny at the time.
All this for under $200.00 Doll hairs.
Do you like soggy paste?
How wounder how much cost 💲 that little bit food place i know how rich people’s is they spend alot money for one place for less food
60 bucks and totally worth it
How is Foie Gras made?
Wondering how 'humanely' it is 'made' as well. Not really loving the idea of it.
Force-fed geese.
@@be6715 there is no humane way to produce foie gras.
Foie Gras is the liver of some sort of game such as geese or duck. It is historically a French delicacy
@@angelc4494 and generally force fed to make the liver fatty. Hard pass.
Looks good, but that little portion would not fill one filling.
Good thing that this dish would be part of a 7/8 course tasting menu (you'd hope, anyway).
You're not going to a place like that to fill up, that's what oatmeal is for.
But still, this is a starter. People don't go to restaurants like this and leave empty. The main courses are around 1000 calories.
If you're expecting to eat an appetiser for 25 dollars and be leaving satisfied you're at the wrong place.
Carpaccio is actually an appetizer for most restaurants, so, shouldn't be filling anyways. Depending on how it is prepared, and really highlight a chef's skills.
@@shouheiakagi2583 i wonder how much they charge for it
@@juliansandoval8022 3 star Michelin, probably in the higher end when it comes to the cost.
How about not promoting the disgusting product foie gras...
Yes isn’t fabulous Foie gras is one of the joys of life.
#GoVegan
#SaveOurOceans
#fishfeelpain
#ThinkBlue
#HopeSpots
What an incredibly successful protest you have here.
@Ben McCann and how troll like unconscious and ignorant a statement
Good luck with the denial of your compassion and support for the future of our planet
You’re making the oceans warmer and contributing to killing sea life using technology equipped with batteries.