Le Bernardin, New York's only four-star seafood
restaurant, is renowned not only for its impeccable
cuisine but also for its understated elegance. Now the
Le Bernardin experience is made accessible to everyone
in more than 100 meticulously formulated and carefully
tested recipes for all courses, from appetizers through
dessert. The food served in Le Bernardin's beautiful
dining room is as subtle and refined as any in the
world, and because fish and shellfish are often best
turned out quickly and simply, the recipes in this book
can be reproduced by any home cook. Maguy Le Coze traces
the origins of Le Bernardin's ''simplicity'' to her late
brother, Gilbert, the restaurant's legendary cofounder
and first chef: ''Gilbert was not a classically trained
chef,'' she says. ''He had never been to culinary
school. When he cooked, he made things he liked, and
things he knew. He focused on the quality and freshness
of the fish. He made nages and vinaigrettes because he'd
never made a hollandaise or a bearnaise. He focused on
flavors that were delicate, subtle, herb-infused.''
Today, Chef Eric Ripert carries on that tradition with
dishes such as Poached Halibut on Marinated Vegetables,
Pan-Roasted Grouper with Wild Mushrooms and Artichokes,
and Grilled Salmon with Mushroom Vinaigrette. And, of
course, there are the desserts for which Le Bernardin is
also so well known--from Chocolate Millefeuille to
Honeyed Pear and Almond Cream Tarts. Essential to the
experience of dining at Le Bernardin and to the ''Le
Bernardin Cookbook'' are the dynamic and charming
personalities of Maguy Le Coze and Eric Ripert, whose
lively dialogue and colorful anecdotes shine from these
pages as brightly as the recipes themselves. |
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