Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass. |
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Chef Eric Ripert is not interested in making food for Instagram. Since j…
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#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. | Eric Ripert
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