Comments on: Tuna Tartare a la Eric Ripert (First Course)

By: Miguel

Miguel — Tue, 19 Aug 2008 12:28:04 +0000

@Corrine – you can buy cornichons in Rustans rockwell.

By: Miguel

Miguel — Tue, 19 Aug 2008 12:27:14 +0000

Hmm Tuna tartare one of my favorites…do you have any steak tartare recipes?

By: Katrina

Katrina — Sun, 17 Aug 2008 16:18:28 +0000

I thought this was a perfect way to start the dinner! Not just because it was probably the only non-artery clogging course, but it was as if the beautiful colors (I can't stop looking at the photos above -- the red against the green, with the yellow, plus the blue rim of the plate...so pretty!), the bright flavors, and the contrasting textures "woke up" our eyes and palates, so as to prepare it for what was to come. Such an elegant beginning!

By: corrine

corrine — Sun, 17 Aug 2008 04:06:58 +0000

Hi MM! Where can you buy cornichon in Manila? I’ve seen endives in Santis but I don’t think it’s always available.

By: Marketman

Marketman — Sat, 16 Aug 2008 01:13:54 +0000

estella,monica and ebba , I did the recipe as close to Mr. Ripert’s version as possible, including the plating. :) Mila, was the portion too small? :) kikathie, I hope the recipe works for your husband! two toasters, I think I got the cookbook in the States many years ago… Eric Ripert took over the Le Bernardin kitchen after the untimely death of Gilbert Le Coze, the owner who along with his sister, Maguy Le Coze opened Le Bernardin to brilliant reviews. But Ripert has continued with a stellar recipe line-up and he has added his own mark on the food… I have been lucky enough to dine there several times as a guest of others but I haven’t been there in a few years… Sonia, variety is the spice of life, right? And when it comes to food, upscale or homecooking, as long as it tastes brilliant, I am so there! Joey, I should have photographed the tuna before I sliced it, it was an amazing pink/red…

By: estella

estella — Fri, 15 Aug 2008 16:31:12 +0000

great presentation!

By: monica

monica — Fri, 15 Aug 2008 15:51:37 +0000

great flavor and very good presentation!the artistic way that you present your food is also very important. after all, you eat with your eyes first…

By: Mila

Mila — Fri, 15 Aug 2008 15:37:53 +0000

Thinking back on this course, I recall the contrasts of flavors (not stark, but a nuanced blend, with the salty sour of the cornichons against the nutty bitterness of the endive carried by the creaminess and meatiness of the tuna...), and paired with a wine that helped keep our palates hungry for more. Or maybe it was Joey's directives to train for this dinner! :)

By: EbbaMyra

EbbaMyra — Fri, 15 Aug 2008 15:00:59 +0000

Your plating and presentation of this dish is wonderful. You are on the class of famous chefs, I salute you.

This dish reminds me of the famouns “P.F. Chang’s Chicken Lettuce Wrap.”. Its patented nga and many resto try to copy the dish, pero they have to twick it.

This dish represents your FoodBlog of being classy, eclectic, ordinary yet original, traditional and foreign.. should I continue?

It has your mark Mr. MM, thanks for your continuing cooking and sharing.

By: kitkathie

kitkathie — Fri, 15 Aug 2008 13:45:10 +0000

Hello, MM. Just right on time– my husband’s birthday is tomorrow and plans to serve it. Thanks for sharing MM.