"On The Line" is an exciting tale of how a restaurant stays on top for over 25 years - the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at le Bernardin from the chef de cuisine and "[...]

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Herme. These are among the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse's famous vegetable "cookpot" [...]