Video from Saveur
Le Bernardin is a tried and true food phenomenon in New York. The restaurant opened in 1986 and is still at the top of the “best of” lists due to a healthy appetite for exploration in their thinking, cooking and menu, while still retaining their prized simplicity. A seafood restaurant famous for incorporating “almost raw,” “lightly cooked” and “barely touched” into their menu, they allow you to taste their hand at various degrees, in the cooking process.
If you have access to sushi grade seafood consider your food preparation as an iterative process. Give your guests a deeper understanding of your work as chef by allowing them to taste the final product in development. Instead of consistency, this iterative eating process is a participatory and experimental way to present a meal and delve deeper into a taste palate. Have fun gastronomists!blog comments powered by Disqus