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Meats


Jinmyo
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Le Bernadin has made its excellent reputation from your inventive but traditional preparations for fish. On the menu I notice that rack of lamb or veal are available "on request".

I was impressed by your handling of the dreaded turkey in the recent NY Times article.

Do you do much preparation of meat outside of the restaurant? If so, what are your favourite meats, favourite cuts, favourite methods?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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I learned meat preparation in 1982 at La Tour d'Argent; probably the most traditional restaurant in Paris. I was in charge of cooking all the ducks in the restaurant (it was the signature dish of the restaurant).

Later, I was sous chef to Jean Louis Palladin at the Watergate in Washington DC. I was in charge of sauces and the meat station. Jean Louis loved cooking meat and he was one of the best at roasting ducks, squab, foie gras etc....

At Le Bernardin, we dedicate ourselves to fish, but if someone is invited and wants meat, we always accomodate.

On the weekend, at home and after a week of cooking and eating fish, I eat meat of course (once a week). I love cooking just about everything. I enjoy cooking poultry or big pieces like leg of lamb, saddles, and sometimes just a grilled T-bone steak.

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