Getting to the Point
My wife and I have experienced a destination so incredible, we feel compelled to share it with you: The Point in Saranac Lake, New York, which we visited over Christmas. We had heard about its stellar reputation for years, but The Point dramatically exceeded our wildest expectations—quite simply, it’s the most amazing place we’ve ever been. One of the great camps of the Adirondacks, The Point retains the warm feel of a bygone era. Our room was cozy, with a roaring fireplace and breathtaking views of the snow-covered trees and frozen lake. Led by general manager Megan Torrance, the entire staff combines exemplary service and a genuine easygoing desire to ensure your every wish is fulfilled. Meals were all five-star, and the other guests were charming, intelligent and downright fun. Sleigh rides, cross-country skiing and curling were some of the great winter activities, but I can only imagine how fantastic summer must be. My one hesitation in sending you this review is that with only 11 guest rooms, I hope it won’t be too difficult to secure our future reservations!
The Point is a former Rockefeller estate turned lakeside retreat and worth a visit any time of year. It’s about a six-hour drive from Manhattan to New York State’s Adirondack Park region. In the warmer months, the resort offers boating, fishing and swimming in the lake, as well as hiking, camping and horseback riding. Rooms start at $1,375; thepointresort.com. —The Editors
Classic Le Bernardin
Lunch at Manhattan’s Le Bernardin on any given day and you can count on devouring the French restaurant’s famous salmon rillette. Served complimentarily before every meal with thin toasted bread, the dish was created by Le Bernardin’s co-owners, Maguy Le Coze and her brother, Gilbert, who was also the chef until his untimely death, in 1994. The recipe lived on with chef Eric Ripert, Gilbert’s successor, who shares it here. Lunch, $70. At 155 W. 51st St.; 212-554-1515; le-bernardin.com.
2 cups dry white wine
1 tablespoon minced shallots
1 pound fresh boneless, skinless salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced fresh chives
1/2 cup mayonnaise (see recipe below)
3 tablespoons fresh lemon juice
Fine sea salt and freshly ground white pepper
Toasted baguette slices
1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat for about 2 minutes, until the shallots are tender. Add the salmon pieces and poach for about 2 to 3 minutes, until they are barely opaque. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
2. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives and some of the mayonnaise and lemon juice in a stainless-steel bowl. Use the mayonnaise and lemon juice sparingly so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined—do not over-mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.
Makes 1/2 cup
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
Fine sea salt and freshly ground white pepper to taste
1/2 cup canola oil
1. Combine the egg yolk, mustard, vinegar and lemon juice in a small bowl. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
2. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and that it comes together as a thick emulsion. Transfer to a tightly sealed container and store under refrigeration for up to one week.