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Le Bernardin

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

Shorts

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.

142,289 просмотров

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

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

22,153 просмотров

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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.

70,995 просмотров • 2 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

18,726 просмотров • 27 дней 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

25,184 просмотров • 3 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?

12,507 просмотров • 1 месяц 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 • 8 месяцев 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

11,752 просмотров • 5 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

19,770 просмотров • 10 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!

14,361 просмотров • 1 год назад

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