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Le Bernardin

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Seafood Restaurant. The Fish is the Star of the Plate. Chef/Co-owner @ericripert

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11:30 AM: Eric Ripert and Team Le Bernardin’s daily routine We taste basic Swiss cheese—not bland, not too salty, and fairly neutral—to calibrate our palates. Then, we taste all sauces and preparations, never double dipping the same spoon and using biodegradable ones instead.

11:30 AM: Eric Ripert and Team Le Bernardin’s daily routine We taste basic Swiss cheese—not bland, not too salty, and fairly neutral—to calibrate our palates. Then, we taste all sauces and preparations, never double dipping the same spoon and using biodegradable ones instead.

142,389 просмотров

Barely Cooked Salmon; Peas and Fava Bean Medley, Sauce Vin Jaune

Barely Cooked Salmon; Peas and Fava Bean Medley, Sauce Vin Jaune

22,219 просмотров

We are honored to be a part of North America’s 50 Best Restaurants alongside so many inspiring peers. Congratulations to our wine director Aldo Sohm on being named North America's Best Sommelier! A true reflection of the passion & expertise he brings to the wine program each day.

We are honored to be a part of North America’s 50 Best Restaurants alongside so many inspiring peers. Congratulations to our wine director Aldo Sohm on being named North America's Best Sommelier! A true reflection of the passion & expertise he brings to the wine program each day.

10,253 просмотров

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Cool down this summer with Le Bernardin's vanilla ice cream. Executive Pastry Chef Orlando Soto shares the recipe for this classic flavor.

Cool down this summer with Le Bernardin's vanilla ice cream. Executive Pastry Chef Orlando Soto shares the recipe for this classic flavor.

46,820 просмотров • 1 месяц назад

Learn how to make our pistachio ice cream with Executive Pastry Chef Orlando Soto

Learn how to make our pistachio ice cream with Executive Pastry Chef Orlando Soto

13,975 просмотров • 14 дней назад

At Le Bernardin, family meal is an essential part of the day. Twice a day, the team comes together to share a meal and prepare for service. Join sous chef Pat for a behind-the-scenes look.

At Le Bernardin, family meal is an essential part of the day. Twice a day, the team comes together to share a meal and prepare for service. Join sous chef Pat for a behind-the-scenes look.

71,378 просмотров • 4 месяцев назад

Chef Eric Ripert explains the mechanics of the menu at Le Bernardin

Chef Eric Ripert explains the mechanics of the menu at Le Bernardin

18,828 просмотров • 2 месяцев назад

Hours before we open our doors, master fish butcher Justo Thomas is preparing 800 to 1,000 pounds of fish. Go behind the scenes to learn about his process. #TBT

Hours before we open our doors, master fish butcher Justo Thomas is preparing 800 to 1,000 pounds of fish. Go behind the scenes to learn about his process. #TBT

25,209 просмотров • 5 месяцев назад

Le Bernardin’s “fish whisperer” Justo Thomas in action. We are always mesmerized by the elegance and precision of his movements.

Le Bernardin’s “fish whisperer” Justo Thomas in action. We are always mesmerized by the elegance and precision of his movements.

30,864 просмотров • 10 месяцев назад

Chef Sommelier Barbara answers a frequently asked question: What are you wearing around your neck?

Chef Sommelier Barbara answers a frequently asked question: What are you wearing around your neck?

12,542 просмотров • 3 месяцев назад

Before service, we calibrate our palates with industrial Swiss cheese—not because it’s exceptional, but because it is consistent. If it tastes flat, our senses are dull. If it tastes sharp, our taste buds are oversensitive. Once calibrated, we taste our sauces

Before service, we calibrate our palates with industrial Swiss cheese—not because it’s exceptional, but because it is consistent. If it tastes flat, our senses are dull. If it tastes sharp, our taste buds are oversensitive. Once calibrated, we taste our sauces

19,823 просмотров • 1 год назад

On the road to becoming a sous chef at Le Bernardin, the fast-paced sauté station is a test of all the skills a cook has accumulated in previous stations, testing their focus, organization, and communication. #TBT

On the road to becoming a sous chef at Le Bernardin, the fast-paced sauté station is a test of all the skills a cook has accumulated in previous stations, testing their focus, organization, and communication. #TBT

11,958 просмотров • 7 месяцев назад

La Liste has ranked Le Bernardin as the #1 restaurant in the world for 2025! This recognition is a testament to the commitment of our team and the lasting support of our guests—we are so grateful. Huge congratulations to all our restaurant friends awarded tonight in Paris!

La Liste has ranked Le Bernardin as the #1 restaurant in the world for 2025! This recognition is a testament to the commitment of our team and the lasting support of our guests—we are so grateful. Huge congratulations to all our restaurant friends awarded tonight in Paris!

14,381 просмотров • 1 год назад

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