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Eric Ripert

@ericripert • 546,192 subscribers

Chef & Co-owner, Le Bernardin @LeBernardinNY

Shorts

Inspired by a Nobu classic, our Black Cod "Nobu San" pays homage to my friend. Miso Glazed Black Cod; Baby Turnip-Yuzu Kosho Salad, Citrus-Olive Oil Dressing.

Inspired by a Nobu classic, our Black Cod "Nobu San" pays homage to my friend. Miso Glazed Black Cod; Baby Turnip-Yuzu Kosho Salad, Citrus-Olive Oil Dressing.

33,497 просмотров

Herb Crusted Tuna Tataki; Baby Vegetable Medley, Soy-Ginger Vinaigrette

Herb Crusted Tuna Tataki; Baby Vegetable Medley, Soy-Ginger Vinaigrette

17,669 просмотров

What’s happening in the @lebernardinny kitchen office: Tasting pistachio soufflé by Executive Pastry Chef Orlando Soto. Always saying yes to dessert 🙏

What’s happening in the @lebernardinny kitchen office: Tasting pistachio soufflé by Executive Pastry Chef Orlando Soto. Always saying yes to dessert 🙏

19,544 просмотров

New to the menu Le Bernardin—Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, and Soy-Lime Emulsion

New to the menu Le Bernardin—Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, and Soy-Lime Emulsion

10,522 просмотров

Videos

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There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the sauce station.

There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the sauce station.

152,798 просмотров • 2 месяцев назад

This month, Off the Line is all about eggs and how I prepare them at home: scrambled, omelettes, and other classics. Subscribe to my newsletter in the link in bio 🍳

This month, Off the Line is all about eggs and how I prepare them at home: scrambled, omelettes, and other classics. Subscribe to my newsletter in the link in bio 🍳

86,829 просмотров • 1 месяц назад

The sweetest time of the year at Le Bernardin: Our annual office cookie swap and competition!

The sweetest time of the year at Le Bernardin: Our annual office cookie swap and competition!

210,024 просмотров • 7 месяцев назад

Tips on how to tell if fish is fresh

Tips on how to tell if fish is fresh

66,827 просмотров • 6 месяцев назад

How to navigate the menu at Le Bernardin

How to navigate the menu at Le Bernardin

17,839 просмотров • 1 месяц назад

This holiday season, I’m sharing this simple recipe for red wine chicken stew, inspired by the classic coq au vin. It’s warm and hearty, perfect for the cold weather.

This holiday season, I’m sharing this simple recipe for red wine chicken stew, inspired by the classic coq au vin. It’s warm and hearty, perfect for the cold weather.

52,291 просмотров • 7 месяцев назад

I explain how the board works at Le Bernardin—the analog system that keeps the kitchen and dining room in sync during service.

I explain how the board works at Le Bernardin—the analog system that keeps the kitchen and dining room in sync during service.

44,645 просмотров • 7 месяцев назад

A glimpse behind the scenes at Les Salons Bernardin Le Bernardin Privé

A glimpse behind the scenes at Les Salons Bernardin Le Bernardin Privé

20,751 просмотров • 4 месяцев назад

At Le Bernardin, the sauce station is the ultimate test before advancing to sous chef. Overseeing every sauce, it stands as the kitchen’s most challenging station, but also the most prestigious. #TBT

At Le Bernardin, the sauce station is the ultimate test before advancing to sous chef. Overseeing every sauce, it stands as the kitchen’s most challenging station, but also the most prestigious. #TBT

17,711 просмотров • 5 месяцев назад

Anger is not a virtue

Anger is not a virtue

30,974 просмотров • 1 год назад

Le Bernardin in motion

Le Bernardin in motion

14,089 просмотров • 6 месяцев назад

Scallop Salad with Grainy Mustard Vinaigrette, as featured on “Great Chefs of the East” #TBT Grainy Mustard Vinaigrette Whole-grain mustard — 1 tablespoon Red Wine Vinegar — 2 tablespoons Peanut Oil — 3 tablespoons Walnut Oil — 3 tablespoons Salt and freshly ground black pepper to taste Salad Belgian Endives — 2, cored, leaves cut into 1/16-inch julienne Tomato — 2 tablespoons, finely diced peeled Chives — 2 teaspoons, minced fresh Cilantro — 1 teaspoon, minced fresh Sesame seeds — 1 teaspoon, toasted Olive Oil — 2 tablespoons Lemon Juice — juice of 1 lemon Salt and freshly ground black pepper to taste Sea Scallops — 4 large Seaweed — fresh Whisk the mustard and vinegar together in a small nonaluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside. In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick saute pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout. Place a bed of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.

Scallop Salad with Grainy Mustard Vinaigrette, as featured on “Great Chefs of the East” #TBT Grainy Mustard Vinaigrette Whole-grain mustard — 1 tablespoon Red Wine Vinegar — 2 tablespoons Peanut Oil — 3 tablespoons Walnut Oil — 3 tablespoons Salt and freshly ground black pepper to taste Salad Belgian Endives — 2, cored, leaves cut into 1/16-inch julienne Tomato — 2 tablespoons, finely diced peeled Chives — 2 teaspoons, minced fresh Cilantro — 1 teaspoon, minced fresh Sesame seeds — 1 teaspoon, toasted Olive Oil — 2 tablespoons Lemon Juice — juice of 1 lemon Salt and freshly ground black pepper to taste Sea Scallops — 4 large Seaweed — fresh Whisk the mustard and vinegar together in a small nonaluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside. In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick saute pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout. Place a bed of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.

27,539 просмотров • 1 год назад

#TBT to when I filmed my TV series “Avec Eric” and took a tour of the stations, starting with the first stop for every cook at Le Bernardin: the fish pass. There, they not only learn how to identify and clean fish but also observe how the kitchen operates before moving on to the next station.

#TBT to when I filmed my TV series “Avec Eric” and took a tour of the stations, starting with the first stop for every cook at Le Bernardin: the fish pass. There, they not only learn how to identify and clean fish but also observe how the kitchen operates before moving on to the next station.

10,318 просмотров • 6 месяцев назад

The dish that truly defines our style and vision: ‘The fish is the star of the plate’ — Pounded yellowfin tuna with foie gras and toasted baguette. 🎥: Eater NY

The dish that truly defines our style and vision: ‘The fish is the star of the plate’ — Pounded yellowfin tuna with foie gras and toasted baguette. 🎥: Eater NY

25,099 просмотров • 2 лет назад

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