Medium 2462
Yellowfin tuna, foie gras, & toasted baguette

Recommendations

"The seafood at Le Bernardin trumps the freshness of anywhere else, and that simple and delicate mixture of perfect tuna with rich foie gras, chives and fresh bread shows that even the greatest restaurants stay true to their foundation for a reason."
"Eric Ripert is a good friend of mine. He always has his classic pounded yellowfin tuna on the menu, which I love for its unique and satisfying plate of flavors and textures. It showcases what Eric does best."
"Chef Ripert has an amazing understanding of fish and its nuances. The levels of richness and fattiness from the tuna, foie gras, and extra-virgin olive oil create a perfect balance while the toasted baguette adds a wonderful contrast in texture. This is a classic dish."

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