Only one dish is always on the menu at Le Bernardin, chef Eric Ripert's three-Michelin-starred French seafood palace in NYC. Simple, yet surprising, the pounded yellowfin tuna with foie gras and toasted baguette has unwittingly become the restaurant's signature dish. | Eater
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WEB EXTRA: Chef Eric Ripert of New York's famed Le Bernardin demonstrates for correspondent Martha Teichner how to prepare the 3 Michelin Star restaurant's Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette with Chives. | CBS Sunday Morning
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