Geisha Restaurant

[cabrales]

Chef Ripert --

I'd appreciate any available updates on your consulting role with respect to Geisha, including examples of flavor combinations.

To what extent (if any) have certain dishes at Le Bernardin evolved as you have further explored spices and herbs from Asia and other parts of the world?

[Eric Ripert]

At Geisha we will consult on the menu and in the kitchen. We will train the Chef and Sous Chef. The menu is being created by our team at Le Bernardin. We are using mostly Japanese and Asian ingredients and we are cooking using almost only French techniques.

Geisha is a fun and unpretentious concept with reasonable prices.

At Le Bernardin, we sometimes use Asian ingredients, but usually we use more American, South American and Mediterrean ingredients.