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Eric Ripert

@ericripert • 526,434 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 görüntüleme

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

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

17,135 görüntüleme

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 görüntüleme

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

10,314 görüntüleme

Videos

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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 🍳

86,649 görüntüleme • 11 gün önce

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.

152,538 görüntüleme • 1 ay önce

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 görüntüleme • 5 ay önce

Tips on how to tell if fish is fresh

Tips on how to tell if fish is fresh

66,827 görüntüleme • 4 ay önce

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.

52,183 görüntüleme • 5 ay önce

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 görüntüleme • 5 ay önce

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

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

20,622 görüntüleme • 2 ay önce

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 görüntüleme • 4 ay önce

Le Bernardin in motion

Le Bernardin in motion

14,089 görüntüleme • 5 ay önce

Anger is not a virtue

Anger is not a virtue

30,963 görüntüleme • 1 yıl 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.

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 görüntüleme • 1 yıl önce

#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 görüntüleme • 5 ay önce

Books of the month! Change the Recipe by Chef José Andrés 🕊️🥘🍳, Accidentally on Purpose by Kristen Kish, Today Loves Food TODAY Food, My Egypt by Michael Mina, The Eater Guide to Paris, and French at Heart by The Cook's Atelier

Books of the month! Change the Recipe by Chef José Andrés 🕊️🥘🍳, Accidentally on Purpose by Kristen Kish, Today Loves Food TODAY Food, My Egypt by Michael Mina, The Eater Guide to Paris, and French at Heart by The Cook's Atelier

18,625 görüntüleme • 1 yıl önce

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