Le Bernardin Salmon Dish Overview
Le Bernardin is a three-Michelin-star seafood restaurant in New York City, founded by Gilbert Le Coze and now led by chef Eric Ripert Forbes. The restaurant has held three stars since the Michelin Guide expanded to New York City in 2006. Le Bernardin salmon recipe refers to the restaurant's classic salmon course, which typically features raw or lightly cured salmon with citrus, herbs, and a light emulsion.
The dish is part of Le Bernardin's tasting menu, which focuses on refined seafood preparations. The salmon course highlights clean flavors and precise technique, consistent with the restaurant's philosophy of letting the ingredient speak. The recipe emphasizes freshness, balance, and subtle seasoning rather than heavy sauces.
Ingredients and Preparation Method
Le Bernardin salmon recipe uses high-quality salmon fillet, citrus juice, olive oil, shallots, herbs such as chervil or tarragon, and sometimes a light broth or emulsion. The preparation involves curing or marinating the salmon briefly to achieve a silky texture while preserving its natural flavor.
Key Components
The core elements include fresh salmon, acid from citrus, a subtle fat component, and aromatic herbs. The dish is plated with precision, reflecting the restaurant's attention to visual presentation and portion control.
Menu Price and Availability
Le Bernardin's tasting menu price has been reported in the range of $200 to $300 per person, excluding beverages and taxes, based on recent public reporting and reservation platforms Seafood Restaurant. The salmon course is part of the full tasting menu and is not typically available as a standalone entrée.
| Item | Details |
|---|---|
| Restaurant | Le Bernardin |
| Location | New York City |
| Michelin Stars | 3 |
| Tasting Menu Price | $200-$300 per person |
| Salmon Course | Part of tasting menu |