Eric Ripert was born in Antibes, France in 1965. At a young age Ripert learned to cook from his grandmother. As a young boy his family moved to Andorra but Chef Eric Ripert returned to France to attend culinary school at Perpignan. In 1982 Ripert moved to Paris where he worked at La Tour d’ Argent, a famous restaurant more the four hundred years old. In 1985 Eric Ripert left to fulfill his service in the military.
After serving in the military Ripert moved to the United States in 1989 and was hired as a sous chef in the Watergate Hotel’s Jean Louis Restaurant. In 1995, one year after Ripert was named executive chef at Le Bernadin, the restaurant received a four star rating from the New York Times. Le Bernadin was awarded three Michelin stars in 2006 for excellence in cuisine. They were one of three New York City restaurants to be awarded three Michelin stars in 2008.
The restaurant was well deserving of the three Michelin stars it received. While on a kitchen tour the Matrie’d said they get all the fish flown in every morning. This makes sense though because Le Bernadin is strictly a seafood concept. Also all sauces are poured tableside and every dish they present is well explained before you eat.
The service was phenomenal. All the servers knew exactly how every dish had been prepared and the instant you needed something they were at your side. The bread service was exceptional, with six different varieties for everyone’s taste.
While on the kitchen tour I noticed blue tape on a huge white board. The Matrie’d explained that this is how they kept every table on track. Basically there were numbers all over the board with four boxes next to them. Each box represented what course that specific table was on. So let’s say table one finished their first course then the first box next to table one gets scribbled out.
All the food was stupendous. Everything was so fresh with excellent simplicity. We chose to do the four course menu. I really liked the way this menu was set up. For dinner you got to choose three courses and one dessert. The three courses were Almost Raw, Barely Touched and Lightly Cooked. Within these three sections there were thirty five choices. I enjoy this so much more than your classic eight course set menus because there’s something for everyone on this menu.
Honestly I’ve never eaten better fish than what I had at Le Bernadin. Every course the fish was cooked to the perfect temperature. The Amuse-Bouche was Sweet Maine Shrimp with black truffle oil and celery foam. The shrimp was very tender and almost melted in your mouth. I really enjoyed the tuna with the Foie Gras in the middle. The tuna also had baby chives and extra virgin olive oil which gave it a sweet sensation. For my third course I ordered the codfish. Currently I’m reading, Cod: A Biography of the Fish That Changed the World, so this seemed appropriate. The cod was baked and just flaked apart and the sauces had rich flavors.
The desserts were absolutely delicious, each with their own flavors. All the desserts were so light and innovative. In too many restaurants desserts are like a final bomb going into your stomach but these were light with strong flavors. I really enjoyed the Chocolate-Sweet Potato. I have never had the chocolate and sweet potato flavors combined but if was very interesting. Though my favorite dessert was the Panna Cotta, it seemed so refreshing and the strong lemon flavor was a definite turn on.
Instead of getting three desserts like we ordered, six came out to the table. Michael Laiskonis, The Executive Pastry Chef, was so kind to send an extra three to the table. Michael Laiskonis is known for his exquisite dessert performances. As a child Laiskonis lived in Michigan and went to Wayne State University to train in the visual arts. While in college Laiskonis started baking at a friend’s bakery with no culinary degree. After working at Emily’s in Northville, Michigan and Tribune Restaurant he was appointed Executive Pastry Chef at Le Bernadin in 2004.
Laiskonis also has two wonderful blogs, workbook and Michael Laiskonis Notes From The Kitchen. I follow both these blogs everyday and I’m always in aw while looking at them. I especially like Workbook because he includes recipes and formulas to everything.
Everyone at Le Bernadin appeared to love what they do. This is very important while working anywhere because then you put your all into it. Hopefully I can one day work in a restaurant of this caliber with just great people, like Michael Laiskonis and Eric Ripert.
Pastry Kitchen
Executive Pastry Chef- Michael Laiskonis
Amuse-Bouche
Sweet Maine Shrimp, Black Truffle Oil, Celery Foam
Salmon
Organic Scottish and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion
Kampachi
Kampachi Tartare; Cucumber; Pineapple - Citrus Vinaigrette
Tuna
Layers of Thinly Pounded Yellowfish, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil
Crab
Stuffed Zucchini Flowers with Peekytoe Crab; Black Truffle Sauce
Escolar
White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crips; Light Red Wine Béarnaise
Mackerel
Seared Spanish Macherel; Parmesan Crisp and Sun-Dried Tomato; Black Olive Oil
Codfish
Baked Codfish; Green Mango Salad; Red Lentil Stew; Yogurt Sauce
Surf and Turf
Escolar and Seared Kobe Beef; Sea Bean Salad and Eggplant Fries; Mr. Kaufman's Pesto and Anchovy Sauce
Red Snapper
Bread Crusted Red Snapper; Zucchini - Mint and Coriander Compote in a rich Citrus Broth
"The Egg"
Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, A Pinch of Maldon Sea Salt
Hazelnut
Gianduja Cream, Oregon Hazelnuts, Honey, Banana, Brown Butter Ice Cream
Chocolate-Sweet Potato
Dark Amedei Chocolate Ganache, Sweet Potato Pearls and Sorbet, Pistachio, Palm Sugar, Vanilla Salt
Chestnut
Frozen Chestnut Parfait, Biscuit & Wafer; Mandarin Coulis, Coconut Sorbet
Panna Cotta
Greek Yogurt Panna Cotta, Pomegranate Pearls and Sorbet, Lemon Cream Orange Peel, Mint
Carrot
Rum Scented Carrot Cake, Golden Raisins, Sicillian Pistachio, Condensed Milk Ice Cream
Sorbet
Pineapple Buttermilk, Coconut, Mandarin
Petit Fours
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