The menu often changes at Le Bernardin, Eric Ripert’s New York City seafood shrine. But there is one dish you can always count on—the tuna.

July 29, 2014

The menu often changes at Le Bernardin, Eric Ripert’s New York City seafood shrine. But there is one dish you can always count on—the tuna, a first course option under the “almost raw” section of the menu. The dish features foie gras on a toasted baguette, draped with thinly pounded yellowfin tuna, garnished with chives and olive oil.

The idea came to Ripert while he was traveling in Scandinavia a few years ago. “I had seared venison on top of foie gras,” he says. “The meat was very rare. I had a flash, and thought right away of a carpaccio of tuna on foie gras on top of toasted baguette, for the crunch. It’s the only dish that we have never taken off the menu.”

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