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Sample recipes from Le Bernardin Cookbook

Asian Tuna Tartare

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this t...

(1 Votes)

Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

(1 Votes)

Soft-Shell Crabs with Garlic-Herb Vinaigrette

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...

(1 Votes)

Vinaigrette

(1 Votes)

Poached Baby Lobster on Asparagus and Cepe Risotto

Eric: I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared...

(1 Votes)

Lobster Stock

(1 Votes)

Shrimp Stock

(1 Votes)

Chicken Stock

(1 Votes)

Pistou Vegetable Soup with Mussels

Eric: My aunt Monique in Nimes makes the best pistou. I think her secret is grinding the pesto by hand, using a mortar and pestle. All I...

(1 Votes)

Fish Fumet

(1 Votes)

Poached Skate with Brown Butter

Eric: If you can make this recipe with French salted butter—it has a higher ratio of fat to water than American butter—your life will be ...

(1 Votes)

Court Bouillon

(1 Votes)

Poached Halibut with Provencal Vegetables and Basil Oil

Eric: I had just come back from a trip to Provence and was feeling nostalgic for my lost youth when I created this dish. Close your eyes...

(1 Votes)

Preserved Lemon

(1 Votes)

Nage

(1 Votes)

Mussel Stock

(1 Votes)

Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas

Eric: If you love rare salmon, this is the recipe for you. Make it in early spring when the fava beans are at their most tender.Maguy: I...

(1 Votes)

Roast Cod Nicoise

Eric: We call this niçoise because it uses a lot of the ingredients from the salade nicoise. It's very colorful and flavorful. For an ex...

(1 Votes)

Slate-Grilled Monkfish with Herbs, Roasted Vegetables, and a Green Peppercorn Sauce

Eric: Growing up in Andorra, we cooked everything on slate, and I brought this technique to Le Bernardin. With monkfish, the slate slows...

(1 Votes)

Veal Demi-Glace

(1 Votes)
Other cookbooks by the authors

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