The only signature dish on the menu at Le Bernardin, this carpaccio represents our style and philosophy. The tuna is the star of the dish, while the foie gras brings elegance and richness, and the thinly sliced baguette gives texture. The addition of the chives, shallots, olive oil, and lemon creates a perfect contrast.
Foie gras terrine
Pounded tuna
- 12 ounces (340 g) sushi-quality yellowfin tuna fillet
- Marquise-shaped 4 ½-by-9-inch (11-by-23-cm) template
Instructions
Step 1: Foie gras terrine
Start the preparation 2 days before. Place the lobe of foie gras in ice water overnight. Remove from the water and pat dry. Cover with plastic wrap and let stand at room temperature for 1 hour. Separate the foie gras into two lobes, keeping one covered with a cheesecloth while you work on the other.
Starting at the primary vein on the underside of the foie gras, carefully slice through the lobe to the main vein.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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