Chef Showcase at Le Bernadin Privé.
A montage shows scenes from Le Bernadin Privé - one of the top-rated restaurants in the world: a person pours a bottle of Champagne; and Sapphire cardmembers mingle with celebrity chefs, Eric Ripert and Daniel Boulud. Then, Adam Goldberg, a dark-haired man who interviews the two prestigious chefs.
As restaurateurs we've had restaurants in Europe for 25 years. How does one manage to stay relevant and continue to innovate?
Chef and Co-owner of Le Bernadin.
I think it's our passion, our curiosity, our lifestyle. The fact that we are in New York, we are exposed to so many different kinds of restaurants. It's... the U.N. here!
Chef Ripert laughs.
We don't take anything for granted.
Chef and Owner, "Daniel."
We, we don't sit and say, "Oh, all good." We always reassess everything and, and we, we constantly reinvest in our places.
A video clip shows Chef Boulud preparing a small dish of capellini.
Then, a close-up of Adam.
If you had a time machine, is there anything that you would tell your younger self?
Close-up of Chef Ripert.
I made some mistakes as a young chef. I was screaming, um, I was breaking plates on the floor to make statements that a lot of the food was not good.
A montage of photos shows Chef Ripert working with his team of chefs in the kitchen.
And then I realized that a, a, a cook was shaking like that, you cannot do a good job. A cook is inspired by his chef. We do a much, much better job, uh, and we'll have fun and we cook better for the client.
A close-up of Adam.
And how would you respond to critics that say that fine dining is, is dead.
Chef Boulud laughs.
We laugh because anyone who says that can grab a telephone, try to get a table at Daniel... I wish them good luck!
Men and women, in formal clothing, enjoy their meals in the elegantly decorated restaurant, Le Bernadin. Then, a close-up of Chef Boulud.
Fine dining will always exist. Um, it is expanding and changing, it's not maybe the classic expectation. It's fun, it's adventurous, it's about the best of the craft.
A montage shows: Chef Boulud mingling and laughing with his guests; a large glazed lobster on a white plate; and diners being served fresh seafood and white wine.
It's, it's a special experience that is very unique. Who doesn't like to be pampered?
Adam speaks with Chef Ripert and Chef Boulud.
You love Japan, from what I understand.
I love the world. I was in September in Japan, so my mind is very Japanese influenced right now. But, when I go to Italy, I become Italian for a couple of months. If I go to Spain, suddenly I'm a Spaniard.
Chef Ripert autographs a copy of his cookbook, "Le Bernardin—Four Star Simplicity" for a restaurant guest.
I keep my roots, so it's, it's French training, and then, yes, of course, I am very, very inspired by what I have seen and what I've tasted.
Chef Boulud pouring wine into a pan. Then, he ignites the alcohol, which flares up in a bright flame. Next, Adam speaks with Chef Ripert and Chef Boulud.
I enjoy and really, uh, find a lot of inspiration within French cuisine all the time. If I had stayed a chef in France, I would have been a very different chef.
In, in what way?
The scene in New York you are exposed to so many cuisines, you have so many different nationalities working in the kitchen, which we sometimes learn from them as well.
At a Chase Private Dining Series event, cardmembers are served thin slices of fish and thick pieces of steak. Next, a woman uses her mobile device to save a picture of her meal. Then, Adam speaks with Chef Ripert and Chef Boulud.
Can you point to any dishes on the menu that have been there since, uh, the restaurant opened?
We don't have necessarily a signature dish.
But that's not cooking.
Because if you have a signature dish, then you have a second signature dish, and a third one and then it's when you don't evolve any more.
A montage of photos shows Chef Ripert working with his team of chefs in the kitchen. Next, a close-up of Adam.
Well, not necessarily a signature dish but, I mean, at Daniel, do you still serve the warm madeleines at the end, at the end...
Yeah, we do.
Oh, that's fantastic!
25 years I've been doing madeleines.
Hopefully you do it for 25 more or more.
This is basically a small gift we give at the end and people, if we don't do that, it's a scandal. Today, there's not a single dish we cannot, like go back to, even three years. But, there's a dish, for example, we love, foie gras, to use certain ingredients together. There's new interpretations but there's always a DNA of a recipe.
It's like not so music, right? We reinvent things with the same basic ingredients, that is very different at the end.
Thank you for very much for, uh, taking the time to answer some of my questions.
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