Eric Ripert
@ericripert • 574,615 subscribers
Chef & Co-owner, Le Bernardin @LeBernardinNY
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The sweetest time of the year at Le Bernardin: Our annual office cookie swap and competition!
Eric Ripert210,024 görüntüleme • 10 ay önce
A glimpse behind the scenes at Les Salons Bernardin Le Bernardin Privé
Eric Ripert20,784 görüntüleme • 7 ay önce
I received the first copy of my upcoming cookbook, “Mindful Cooking,” and would like to share with you some of the recipes, the guiding principles that inspire me, and the beautiful pictures by my dear friend Nigel Parry. “Mindful Cooking” will be out October 6th (link in bio to pre-order) 🙏📚
Eric Ripert12,131 görüntüleme • 3 ay önce
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.
Eric Ripert27,570 görüntüleme • 1 yıl önce
