The Times may have cracked the case on why Le Bernardin is so astronomically expensive. Seems the much lauded chef, Eric Ripert, may be skimming off the top. From the Frenchman himself, on where he buys fish out east:
Even though Sag Harbor is surrounded by water, and there are good places to buy fish, I bring my fish from my restaurant, which, as you know, is a fish restaurant. I bring it in the back of my car in a cooler.
Need anything else, Eric? Maybe some butter knives?
·A Chef's East End Retreat [NY Times]