This by far has been my favorite book that I have purchased. It completely breaks down Le Bernardin and shows everything from the start of the day to the end of the night.  The fish delivery, the creative process behind creating a new dish, the sauce making, the costs, the staff, responsibilities of each person, and of course the recipes from Le Bernardin.

I’m a huge fan of Eric Ripert. He takes extremely high quality ingredients then just lets them do the talking.  It’s a very cool thing to see……great food doesn’t need much.   My favorite part of the book is when Maguy Le Coze (the saucier) takes about his sauces. He makes over 20 of them from scratch everyday before noon……amazing!  He also goes into the breakdown of how many ingredients he uses in a day.

10 pounds  shallots
5 pounds garlic
10 pounds ginger
30 pounds butter
240 sauces made per week!!!

This book is great. I’ve read it over and over since I purchased it.  It’s getting me ready for the day that I get to work on the line.

Eric