The ship has a small wine list, which the passengers scrutinize into the waning days of the voyage as if this were La Tour d’Argent rather than an aging Soviet oceanographic vessel. There is a system where you can buy a bottle of wine that gets labeled with your cabin number and brought down for you at dinner by the lecturer on cetacean biology, or more satisfyingly (since he’s French) the ship’s expert on birds.
Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundance of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered a multi-taste feast featuring the best offerings from the field and market.
A menu at ernst is ever-changing – as dynamic as the weather and adapting to the seasons and micro seasons on a daily basis.
Our dishes reflect this seasonal sensitivity and the tireless efforts of the people that work the landscape. Each day the menu is built according to the best our producers provide to us at that moment.
The foundation of our menu is the small gardens and dairies in Berlin and its surrounding regions, with carefully sourced and ethically raised meat and fish interspersed throughout.
We have spent the past years meticulously sourcing and establishing personal relationships with each of our producers. It is their hard work that allows us to do what we do.
We honour the true nature of every ingredient by using only the appropriate techniques in handling and preparation to bring out their best characteristics for that moment in the season.
When produce is pristine, less is more.
Antarctica, the only continent without a Michelin star, has never been a destination for fine dining. We've all been to the historic huts and seen the ghastly parade of canned Edwardian organ meats, probably no less indedible after a hundred winters on the ice than they were back in 1907. The culinary history of the continent (entertainingly laid out in a book called Hoosh) is one of suffering and deprivation.