New York super-chef, Top Chef guest judge and Anthony Bourdin’s sometimes food adventurer, Eric Ripert has a new television series, ‘Avec Eric,’ and in a promotional interview he reveals an interesting tid-bit about his famous New York restaurant, Le Bernardin. The sous chefs use processed cheese as a tasting reference point.
“We realized a couple of years ago that one guy was saying a sauce was bland, while another guy was saying, ‘No, it’s not bland,'" says Eric Ripert. “So to have the same palate, we buy some cheap, fake Swiss cheese full of artificial flavors. In terms of flavor, that cheese tastes identical all year long... so it give us a reference, and we can judge fairly.”
Highbrow Processed Cheese
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