Eric Ripert

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NEW @LeBernardinNY ! Osetra Caviar with Geoduck Chawanmushi.😁l
HUNGER ACTION MONTH! September is hunger action month & @LeBernardinNY we are Continuing to support @CityHarvest to help feed NYers in need… If you can, GIVE at… #WeAreCityHarvest
BRAND NEW STOVES !!! Very impressed by “Team Jade”working around the clock to install new stoves in our kitchen…ready to cook!
Retweeted by Eric Ripert
YUZU vs FINGER LIME vs SUDACHI How I like to use these citruses… Sudachi for the zest, Finger Lime for citrus pearls, & Yuzu for the juice… especially on delicate fish like this kampachi crudo @LeBernardinNY
We take our Jambon Beurre very seriously… I swear I didn’t twist his arm for the compliment! 🤣�…Vh
FROM THE BOAT TO @LeBernardinNY. Today the fisherman was late and at 1:45 pm we picked the scallop boxes directly from the truck ,crossed the dining room…and to the kitchen . Cannot be fresher!!
REOPENING FOR LUNCH! The team is busy & excited planning the reopening of lunch at @LeBernardinNY on September 15th and @sohmbar on September 8th! Reservations are now open on @resy or by phone…We can’t wait to see you for lunch! 🙏🏻AO9
DELICIOUS HIRAMASA DISH (also known as Yellowtail Amberjack) I made this “simple” Crudo recipe at home for dinner last night! This dish will be on the menu at @LeBernardinNY tonight!✨ Find the recipe steps on my Instagram!
THE POTS HAVE ARRIVED! Exciting day in the @LeBernardinNY kitchen! Finally opening our new pans (from Made In).😄G
From my book “Vegetable Simple” it reminds me of my Childhood in Provence…we would eat this as a light snack or appetizer when the Tomatoes were at their best…so simple & delicious #vegetablesimple 🍅☀️T
Vegetable “Bouillabaisse” from our Vegetarian Tasting menu @LeBernardinNY . The flavors remind me of a typical seafood bouillabaisse. Made w garlic, fennel, saffron, & an abundance of aromatics to Highlight & enhance the Vegetables it brings me back to the South of France.🧡J
CITY HARVEST UPDATE Since March, @LeBernardinNY has Helped feed 100,000 NYers in need by giving $5 for every guest dining with us to @CityHarvest …Together we can keep fighting hunger in our communities🙏�#wearecityharvesteYPV
COVID-19 VACCINATION PROTOCOL UPDATE …starting August 4th, @LeBernardinNY will require proof of vaccination for every guest (in addition to our already 100% vaccinated team)… safety remains our priority.…
CLEANSING !! Weekend ritual : tea made w garden herbs &bit of local honey: Sage,thyme,mint,fennel,oregano,rosemary …Infuse herbs in tea pot w simmering water for +-10 minutes.Add a bit of honey… ENJOY!!
AMAZING EXPERIENCE !! Jay Mc Earny and I ended up on the front of Miles Davis poster in the kitchen of EMP after a fantastic and unique-delicious vegan dinner…A true revolution in fine dining World. Congratulations !!
DELICATE & HARMONIOUS Scallop Ceviche with Chives, Preserved Lemon, & Extra Virgin Olive Oil on @LeBernardinNY summer menu.
A DREAM COMES TRUE !!! I always wanted a small garden with lot of different herbs and vegetables … THX #landscapedetails for all your beautiful work around the house and for creating my corner of Paradise !!!
THX @thealinacho …Was great discuss with you the many challenges of COVID-19, my hope for the return of restaurants, & why cooking is always my rock!…
BREAKING NEWS! Early morning at Le Bernardin working with #NigelPerry on our new book . FISH SIMPLE!!!
LUCKY!! My daily afternoon snack 😀……d
I LOVE THIS VERY SUMMERY DISH Steamed Merluza with Stuffed Baby Squash Flower & Lemon-Extra Virgin Olive Oil Emulsion @LeBernardinNY .
Poached Lobster with Chanterelles, Baby Turnips, & Truffled Lobster Jus @LeBernardinNY 😀e
AT IT AGAIN! Something new, exciting, & “simple” in the works with my dear friend @nigelparryportrait …stay tuned!
CELEBRATING WINE SPECTATOR COVER A Must watch 😜😆…Take 1…take 2…take 3. 🎬 CHEERS! @aldosohmo@WineSpectatort@LeBernardinNYdEHWOr
Poached Halibut, Radish Medley, Daikon-Ginger Dashi…#TheFishIsTheStarOfThePlate @LeBernardinNY. 😀✨S
4/Preheat oven at 400*(broil) 5/Pour generously olive oil & cook for +-12mins 6/squeeze 🍋 juice, slice, plate & spoon the cooking juice on top of the fish and ENJOY!!0
Retweeted by Eric Ripert
BAKED MONKFISH,ANDOUILLE & VEG 1/butterfly monkfish “loin”/any white fish filet like striped bass,snapper etc (skin off) 2/slice tomato, squash, mushroom & 1 andouille/chorizo... Place the filet on oiled aluminum foil on a plater 3/Season w s+p. Layer veg & andouille on top.
Retweeted by Eric Ripert
LOBSTER Poached Lobster; Chanterelle, Baby Turnips, Truffled Lobster Jus…new to the menu! 💫💫xtm
Retweeted by Eric Ripert
100% DELICIOUS Cooling down @LeBernardinNY with this Rhubarb pre dessert from @thomasjraquel …with Blackberry-Rhubarb Compote, Yogurt Sorbet, and a Hibiscus Tuille. 😎☀️P
WINE SPECTATOR GRAND AWARD! Congrats sommelier team @LeBernardinNY led by @aldosohm for receiving this very high honor only held by 97 restaurants in the World …a wonderful way to Celebrate your talent, knowledge, & hard work … Cheers ! 🍷🥂�@WineSpectatortor (📷 by Evan Su28f6
Grateful @LeBernardinNY to make a Difference feeding NYers in Need! Since reopening, we have donated $5 to @CityHarvest in honor of each guest dining with us…so far helping feed 100,000+ NYers in need for a day. 💚🙏#WeAreCityHarvesterAt
FIVE DIAMONDS !!! We just received the 2021 AAA Five Diamond Award… grateful to be rewarded after this challenging year & for the incredible, passionate team at @LeBernardinNY 💎.@aaanortheastty
FROSÉ FOR FATHER’S DAY! From “Vegetable Simple”… 1/Pour 1 bottle dry rosé wine in a 9 x 13-Inch baking pan, place in freezer for 8hrs, scrape & break up freezing wine once or twice while it sets. 2/After 8 hours, use a fork to scrape the wine & create a shaved-ice texture. 😎4
Grilled Hiramasa with Roasted Maitake & Bone Marrow-Red Wine Bordelaise sauce @LeBernardinNY 😁.H
BEAUTIFUL BOOK From my friend @RimaMayaFujita documents the extraordinary life of the Fourteenth Dalai Lama. I love the simplicity of how she shares the stories of His Holiness in his own words & how her stunning art is filled with compassion & loving-kindness. 🙏🏼yRO
EASY CHERRY CLAFOUTIS From “Vegetable Simple”… Not a vegetable but A dessert to enjoy during the season of the cherries ….Swipe for the full recipe. Happy cooking (and eating 😉)! #vegetablesimplel3A
SATURDAY SOIRÉE ONE TIME ONLY...This Saturday June 5th from 4pm until close, @sohmbar is pouring La Caravelle Listrac-Médoc... (complimentary Tarte flambée all night! ) See you there Les Amis.🍷�v3
“MILLE-FEUILLE” Rhubarb-Blackberry Compote with Caramelized Puff Pastry, & Yogurt Sorbet @LeBernardinNY from @thomasjraquel ...wishing you a happy Memorial Day weekend! 😀c
BAKED OYSTERS WITH FRESH THYME AND SWEET GARLIC BUTTER @LeBernardinNY we use a variety of different oysters...for this recipe I like Beau Soleil. Cooking Tip: be sure not to overcook as they’ll lose flavor and become dry...Enjoy! 🤩L
Striped Bass Tartare w Spring vegetable medley & kimchi Vinaigrette from our @LeBernardinNY dinner menu...We are giving $5 for every guest joining us for dinner to @CityHarvest through 2021...Since reopening in March we have helped feed 65,000 NYers in need for a day! 💚D
“Doughnut”...with Sticky Toffee Cake, Vanilla Custard, & Candied Pecan Crisp 😀 from@LeBernardinNYY pastry chef@thomasjraquell .L
NEW @LeBernardinNY ! Lightly Seared Trout, Yuzu Rice & Green Tea-Nori Consommé served table side😀.V
🚨 INDIA🚨@WCKitchenen b@chefjoseandreses is on the ground in India responding to the terrible surge of COVID-19...if you can, support their work 🙏🏼🌍🕊. I chall#danielhumme@ChefJenCarrolla@ac_kitcheni@laurentmanriquenrique to joi#ChefsForIndiarIn4eZaO9
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