421K views · 1.7K reactions | Only one dish is always on the menu at Le Bernardin, chef Eric Ripert's three-Michelin-starred French seafood palace in NYC. Simple, yet surprising, the pounded yellowfin tuna with foie gras and toasted baguette has unwittingly become the restaurant's signature dish. | Eater | Facebook

With three Michelin stars, Le Bernardin remains one of New York City’s most thrilling and technically astute restaurants. Watch the pastry chef turn a coconut into an edible work of art. | Eater

"It was terrifying to write." Bernard talks about the first book he ever wrote, Sharpe's Eagle, and the reason he left his job to become an author. | Bernard Cornwell

'I was somewhat nervous about taking Sharpe to Waterloo' Bernard Cornwell looks back on Sharpe's Waterloo, and talks to us about the extraordinary story of the battle, the controversy surround this victory and the British muskets that saw off Napoleon. | Bernard Cornwell

5.3K views · 380 reactions | This week Bernard Cornwell takes us to the Battle of Salamanca and shows off a British heavy cavalry sword, like the one used by Sharpe. | Bernard Cornwell | Facebook