Eric Ripert

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Thank s @TWilliamsPhoto for this beautiful shot and all the others at our petit paradise for @ArchDigest twitter.com/ArchDigest/sta…
VIEW FROM THE PASS Lunch service @LeBernardinNY in full swing… poached Halibut with Abalone Ginger Salad & Seaweed-Roasted Nori Dressing.
OSETRA CAVIAR ON A POTATO CLOUD! A new dish on our menu @LeBernardinNY . 🙂C
CHATTING WITH @gzchef Always great to catch up with you, my friend...thanks for having me on Four Courses to reminisce about my experiences as a young chef 🧑‍🍳😁... Listen here for the full podcast episode!podcasts.apple.com/us/podcast/eri…LwPEK
NEW TO OUR VEGETARIAN TASTING MENU Carrot Chawanmushi with Seaweed Caviar and Grated Yuzu!
WINE SPECTATOR GRAND AWARD PRESENTATION Thank you @WineSpectator for presenting us with this honor Saturday.Proud of the @LeBernardinNY and @aldosohm team! Very grateful to be amongst only 97 recipients in the world to receive this award. Had so much fun at the Chef’s challenge.
FAMILY TIME !! SAGA RESTAURANT NYC The view,the food,the service & hospitality in this beautiful jewel box in the sky felt like a dream…just better ! Congratulations Chef James Kent and Team 🙏 #NYCisbackkm
WINE EXPERIENCE DAY 1!🍷 So much Fun@WineSpectatorr#chateaumargauxx tasting with@aldosohmm today…grateful to be included & excited for this weekend’s events ahead!4
So happy to host the @TheTibetFund last night & to support their great mission…hosting this event has been a tradition @LeBernardinNY for many years & it is was amazing to see it taking place again in our event space @BernardinPrive …what a fun & meaningful night! 🙏🏼🕊JWV
FROM OUR FALL MENU @LeBernardinNY Sautéed Langoustine, Fennel-Leek Compote, with Sea Urchin Sauce Américaine …
CELEBRATING WORLD FOOD DAY! Here's a recipe for Ratatouille in honor of @nokidhungry ...an organization that has made a great difference to help feed children in need.🙏�ji
CELEBRATING WORLD FOOD DAY! Sharing another recipe to make at home, Spaghetti Pomodoro, to support my dear friend @chefjoseandres' @WCKitchen - making a difference to end hunger in our communities in times of crisis & beyond 🙏🏻#cookingwithWCKCGp
In anticipation of #worldfoodday , This week, I will post some of my favorite recipes that I like to cook at home in honor of 3 amazing food orgs nourishing our communities & helping those in need. This soup is for @LeBernardinNY ‘s long term food rescue partner @CityHarvest!🌎�4j
BACK WITH THE TEAM! Sharing gratitude with the @LeBernardinNY family for being part of @TheWorlds50Best 2021 restaurants & the inspiration from the incredible restaurants I visited on my journey to Antwerp…it’s good to be home! 💙v
WORLDS 50 BEST #44! Grateful for this recognition & proud of the hardworking & passionate team @LeBernardinNY ...this is for you!THX to our guests, friends, & family for their continued support & Congratulations to all the restaurants recognized tonight! 🌎😁�@TheWorlds50Best0hPj8c
ARRIVED IN ANTWERP BELGIUM… Will celebrate with Chefs from all over the planet @TheWorlds50Best and can’t wait for the award ceremony on Tuesday!!
NOMA !! THX @ReneRedzepiNoma and Team for a fabulous-delicious experience !! We felt the ❤️ @nomacph
COPENHAGEN Day #2
GERANIUM!!! Very grateful to Geranium Team for a fantastic-delicious evening …Continuing my gastronomic pilgrimage and on my way to @TheWorlds50Best (Entire experience documented on Instagram)
COPENHAGEN!! Happy to discover the hart of the city…
BREAKING RULES… I had lunch @bjornfrantzen in Stockholm and was so inspired I took pictures of everything!! All posted on Instagram.
STOCKHOLM BY NIGH And dinner at fabulous Brasserie Astoria…
OFFICIALLY FALL! Steamed Halibut with Maitake and Bone Marrow-Red Wine Bordelaise @LeBernardinNY 😀🍃cHH
VISITING MOM !! In #Tarega Spain and starting a little gastronomic pilgrimage on my way to @TheWorlds50Best First stop fabulous @LaBoscana_ !! THX Chef @joelcastanye and Team for a super delicious lunch …
Peruvian Llama “karmic connection”…I know it sounds weird but this llama (tagged but living in the wild) made eye contact with me at the foot of Machu Pichu & ran to give me a hug for a very brief moment…still puzzled! 😀🦙PaW
“Vacherin” with White Sesame Dacquoise, Labne Mousse, Concord Grape Sorbet inspired by the season and created by our Executive Pastry Chef Lindsey Verardo. @LeBernardinNY
Welcome Back Broadway! #curtainup #nystrong So happy to see Broadway, Times Square and Midtown back in action!
WELCOME BACK! We are thrilled to have Lindsey Verardo as our new Executive Pastry Chef. Lindsey worked at Le Bernardin and many other prestigious kitchens before taking the position. Congratulations!
SO HAPPY!! @LeBernardinNY is opening for lunch Wednesday to Fridays starting this week! Monday to Friday in October 💙�#nystrongntwitter.com/LeBernardinNY/…zE
Everyone wants to live in a peaceful world, but it’s necessary to understand that what destroys peace is anger and hatred. This is why the long term goal is to create inner peace within individuals, so contributing to a more compassionate humanity.
Retweeted by Eric Ripert
Tomato “Tea” from my book “Vegetable Simple”…I like to make this at the end of Summer or beginning of Fall when the tomatoes are so sweet & ripe. Swipe for the recipe! 🍅�#vegetablesimplelIt
WHALE WATCHING !! Flying point beach NY HAPPY LABOR DAY !!
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 cityharvest.org/HungerActionMo… #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! 🤣�twitter.com/sohmbar/status…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. twitter.com/LeBernardinNY/…
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!!
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