Le Bernardin
Salmon rillettes with crispy bread.
Tuna and foie grad with olive oil and chives.
Prawns with truffle sauce.
Lobster with grapes and verjus sabayon.
Fluke with twice baled potatoes and sea urchin-bouillabaisse emulsion.
Halibut with morels.
Pistachio praliné with grand marnier bavarois.
Peruvian dark chocolate tarte, vanilla ice cream.
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