Le Bernardin
I got Sarah and I reservations for Le Bernardin on July 7th. It’s going to be the fanciest, classiest, most expensive and, hopefully, most delicious meal either of us have ever had. I’m insanely excited. Here is, according to menupages, the Chef’s Tasting Menu, which I fully intend to get:
Conch - thinly sliced conch marinated peruvian style; dried sweet corn.
Sea Urchin/Caviar - warm sea urchin ravioli; osetra caviar; sea urchin emulsion
Halibut - poached halibut; grapes and sweet and sour saffron shallot; verjus-lemon grass emulsion.
Wild Salmon - barely cooked wild alaskan salmon; daikon, snow peas and enoki salad; sweet pea-wasabi sauce muscat
Surf and Turf - white tuna and seared japanese kobe beef “korean bbq style”; fresh kimchi; lemon brown butter emulsion.
Lobster - baked lobster; wilted romaine, squash and candied ginger; lobster, port and tamarind reduction.
“Egg” - milk chocolate pot de crème, caramel foam, maple syrup maldon sea salt
Chocolate-Corn - soft chocolate ganache and sweet corn in three textures: crunchy corn and hazelnut base, corn sorbet, and corn tuile.
Bring it on, Ripert!