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if you ve been to france, chances are you haven t been here. france s second largest city, the oldest city in france. it sits right by the mediterranean. the food is famously good. yet, it s a victim of bad reputation, bad history. marseille. as it turns out, exactly the kind of place i like. but this is a buddy picture, isn t it? eric ripert is the chef of the three-star la bernardin in new york. i think that means he s some kind of knight or something. and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. you ve never been here. never. how is this even possible? you grew up how far from here? like, 50 miles. 100 miles. you grew up 100 miles from here. what prevented you from coming to this clearly beautiful city? ....
What s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three brick-and-mortar restaurants to go with them. for me, kogi was only one truck in my mind, but then the lines got big, you know, and evolved. hola. [ speaking foreign language ] roy trained at the culinary institute of america and interned at la bernardin in new york city. he runs his trucks like someone you d expect from someone with that background. within our food media landscape we ve romanticized certain compositions of what a great chef and great kitchen are supposed to look and smell and feel like, but just because those are beautiful doesn t mean ....
Reputation, bad history. marseille. as it turns out, exactly the kind of place i like. but this is a buddy picture, isn t it? eric ripert is the chef of the three-star la bernardin in new york. i think that means he s some kind of knight or something. and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. you ve never been here? never. how is this even possible? you grew up how far from here? like, 50 miles. 100 miles. you grew up 100 miles from here. what prevented you from coming to this clearly beautiful city? because it s clearly beautiful. it s a fantastic city. it s beautiful. i agree with you. but it has the reputation of being a dangerous city. you live in new york. i should point out that every ....
As it turns out, exactly the kind of place i like. but this is a buddy picture, isn t it? eric ripert is the chef of the three-star la bernardin in new york. i think that means he s some kind of knight or something. and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. you ve never been here? never. how is this even possible? you grew up how far from here? like, 50 miles. 100 miles. you grew up 100 miles from here. what prevented you from coming to this clearly beautiful city? it s clearly beautiful. it s a fantastic city. it s beautiful. i agree with you. but it has the reputation of being a dangerous city. you live in new york. i should point out that every single frenchmen, when i said ....
Here. france s second largest city, the oldest city in france. it sits right by the mediterranean. the food is famously good. yet, it s a victim of bad reputation, bad history. marseille. as it turns out, exactly the kind of place i like. but this is a buddy picture, isn t it? eric ripert is the chef of the three-star la bernardin in new york. i think that means he s some kind of knight or something. and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. you ve never been here? never. how is this even possible? you grew up how far from here? like, 50 miles. 100 miles. you grew up 100 miles from here. what prevented you from coming to this clearly beautiful city? ....