SALMON-CAVIAR
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion.

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GLAMOROUS CITY HARVEST GALA 2024! Great night celebrating City Harvest 💚 Raised enough to provide 10 million meals for NYers in need! Heartfelt thanks to all who joined us to support feeding our community and congratulations to honorees Alex Cohen and John Legend…

THX NY Live Sara Gore for visiting to chat Le Bernardin , Seafood Simple, & tomorrow night’s City Harvest gala! NBC New York City Harvest

nbcnewyork.com/entertainment/…

PETE WELLS’ FAVORITE RESTAURANTS IN NYC 2024!
Celebrating Le Bernardin being named #3 in Pete Wells’ The New York Times list of The 100 Best Restaurants in New York City. Cheers to all our friends included in this annual ranking — Link in bio for the full list

Invited Eater team to spend a day in our kitchen for the latest episode of Mise En Place, where sauce is an essential part of making fish the star of the plate — Thank you Le Bernardin Family for your passion and hard work — Full episode at link in bio YouTube.com/eater

EASTER WEEKEND DESSERT!
I first learned about carrot cake when I came to America and I thought it was a joke. When I tried it for the first time, I was blown away. It's now one of my favorite cakes. Recipe at link in bio and on my website, ericripert.com

LIVE WITH KELLY AND MARK!
Teaching helpful tips for 3 easy sauces on Live! with Kelly Ripa and Mark Consuelos & speaking about the important work of City Harvest 💚 Link in bio to learn more about how to volunteer or support the organization

Lots of laughs this morning testing out the amazing new Apple Vision Pro headset... Alicia Keys was singing right in front of me (not) then I went back to the kitchen @lebernardinny 😂 #realitycheck #notanad

BOOKS OF THE MONTH
Each inspired me… I loved all three! Zaytinya by Chef José Andrés 🕊️🥘🍳, Jang by Mingoo kang, and JoyFull by Radhi

FLUKE
Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette” Le Bernardin

SALMON-CAVIAR
Slowy Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion

Thank you very much for highlighting the work and difference that City Harvest makes in our community...And for this very complimentary reportage on Le Bernardin 🙏🙏

Last October, I sat down with the legendary Ruthie Rogers to talk about my new cookbook and us living in different cities while cooking the food of different countries… Two chefs with much to share! Listen to Ruthie’s Table 4: Eric Ripert – out now, link in bio

THROWBACK TO ANDORRA VISITING MY MOM & FRIENDS! So fun to revisit these pictures from John Huba Food & Wine… In Andorra, it is tradition to go to the mountains with loved ones to cook on an open fire. It’s a magical experience, I wish I could cook this way more often.

From Imagination to the Plate: The “Egg” created by mlaiskonis, mentor to our current Executive Pastry Chef Orlando Soto. Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup & Maldon Sea Salt Le Bernardin

THE CHEESE WHISPERER
Julien Captain-Cheese Whisperer preparing the cart before service Le Bernardin

LANGOUSTINE
Seared Langoustine; Foie Gras-Cabbage Confit, Truffled Consommé Le Bernardin

MATCHA PICK-ME-UP BEFORE TODAY’S LUNCH SERVICE Le Bernardin !
1/4 cup filtered water
2 teaspoons matcha powder

In a saucepan bring water to a simmer. Remove from the heat & let stand 1 minute. Sift matcha powder into a bowl & add the water . whisk to whip until foamy & Enjoy!

Happy Valentine’s Day 💌

Happy Valentine’s Day ❤️ from all of us at Le Bernardin