Colameco's Food Show Le BERNARDIN
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- Опубліковано 18 лют 2016
- Since it opened in 1986, Le Bernardin has long been recognized as one of the finest restaurants in New York City. Rated 4 stars by the NY Times since the beginning under the guidance of Gilbert Le Coze, and now with Eric Ripert at the helm for the last 22 years, it continues to set the standard for what a modern restaurant specializing in seafood is all about. For this episode we visited Le Bernardin back in 2000 when Eric was in his 6th year as the head chef.
Photographer/Editor Kirk Sohr
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How did I just find this channel‽
This is such a great show.
😊
This food is way ahead of its time. He paved the way like Thomas Keller. Very innovative.
Loved seeing these shows when they first came out and am very happy to see them again. Thank you very much for posting these.
Wonderful episode. Thank you so much Mike!
great lesson at the end, mike, i made both of those and they were excellent, thanks!
Beautiful episode, what an incredible restaurant 👏👏👏👏👏👏👏
Excellent show the host is an excellent chef demonstrating 3 star dishes from his home kitchen very cool.
Chef Ripert is amazing
love ya show long time fan chef
Actually, raw fish cuisine, like carpaccio and tartare, made its debut in France in the late 60's @ brothers Jean et Paul Minchelli restaurant Le Duc, in Paris.
Eric! Great Chef
Crazy how most of the comments on here are 7 years old. Don't sleep on the classics. There were a lot of great restaurants, but Le Bernadin co-wrote the book on great restaurants.
Much love to The Ripper - TB
God , I miss Anthony bourdain. Every time I see aric I’m reminded of tony.
It's important to remember that Eric Ripert discovered Anthony in his hotel room. I can't image what Chef Ripert is going through.
As for dessert, I ended up going with the Black Walnut, a beautifully plated dish that featured a cylinder of Baba au Scotch cake (traditionally cooked with rum, but traditions are meant to be broken), caramelized banana, and a quennelle of black walnut ice cream. It was surprisingly balanced, with the darker, nuttier flavors contrasting well with the coolness and lightness of the ice cream. I think my preference may lie with the Slow-Roasted Pear, however, which took a perfectly poached pear and uniquely elevated it with a "beurre noisette" tuile and a frozen pear parfait. It was a truly refreshing, perfectly sweet dessert that featured the pear in numerous forms and textures. I don't think I need to touch too much on the elegance and refinement of the dining room, and the professionalism and attentiveness of the service at Le Bernardin. In actuality, this review is probably more redundant than anything else - but if there is one takeaway from it, let it be this: Go. There is good reason that Le Bernardin stands the test of time and continues to be seen by many as one of the best restaurants in the NYC, if not the world. It is a fitting 500th review (at least in my opinion) and I can only hope to return one day to experience the full dinner service.[1] Rest assured that since moving to NYC, this has been nearly completely rectified. ~lori
See more Le Bernardin reviews at: buffalotrip.com/new-york/restaurants/le-bernardin.html
sound is fine on my end also
Im looking for Mike colameco s cod fish stew recipe... anyone have it
God damn 1990's!
Does whispering help the fish not break?
Dude! You're tearing your fish with those tongs! Spoons or spatulas only chef!
What’s the chef doing at 8:10?
Checking the temperature with a metal skewer
Audio is bad!
+Raunak Agarwal
Old video. You have to turn the volume up. Sounds fine on my end.
Asparagus naturally snaps at the fiberous, inedible part, no need to peel it
cutting it is a better option. Snaping it might waste too much.
Eric Ripert was serving geoduck before it was cool. Seafood hipster.
eric will always be the coolest french chef
He's also one of the first at the time to pair beef sauces and red wine reductions with fish... Like the monkfish dish at 7:40. This would have been sacrilege in the US if it were 5 years earlier. All through the '70s and '80s it was white wine with flaky white fish, and maybe a rose with salmon. This guy flipped everything.
Way to thick vinaigrette
4:36 wtf
I know. but the first time I heard it it creeped me out.
same reaction
i thought only i picked this up ..Freudian slip
I instantly cringed inside out.
Salt should have been last
That's a shirt 😕