Part 4/9:
At Le Bernardin, the culinary philosophy focuses on simplicity and the natural flavor of ingredients. The restaurant steers clear of "signature dishes," opting instead to evolve with changing ingredients and culinary innovations. One standout dish mentioned is the tuna with foie gras, served on toasted baguette – a perfect representation of the restaurant's ethos that emphasizes the star quality of the fish amidst exquisite accompaniments.