Eric Ripert at Le Bernardin

Bio

Eric Ripert is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. His modern flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants". It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide.

Accolades

  • World's 50 Best Restaurants (Le Bernardin)
    San Pellegrino
  • Three Stars, 2014 (Le Bernardin)
    Michelin Guide
  • Four Stars (Le Bernardin)
    The New York Times
  • Outstanding Chef of the Year
    James Beard Foundation
  • The Most Important Restaurants in America
    Bon Appétit
  • Guest Judge
    Top Chef
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Eric Ripert reviews  at post.venue.name
"Work in progress...Marinated snapper...Mexico inspired...to be continued..."
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Chef Eric Ripert reviews  at post.venue.name
"The secret’s out…! And now you know how we turn a regular egg into our super-special Chocolate pot de crème with maple syrup and caramel ‘cloud’….aka “THE EGG” 😁😁 #Repost @lebernardinny ・・・ One of the hardest working heroes in our kitchen… our magic egg topper!! 💫 #lebernardinBTS"
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Chef Eric Ripert reviews  at post.venue.name
"Pan roasted Monkfish w squid ink Fideos ; Spicy Chorizo Emulsion ;Elephant Garlic chips @lebernardinny"
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Chef Eric Ripert reviews  at post.venue.name
"New dish @lebernardinny pass... Crusted red Snapper w spiced cucumber & white Balsamic Anticucho sauce"
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Chef Eric Ripert reviews  at post.venue.name
"New canapés...coming soon (:"
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From My Menu

Chef Bill Telepan reviews Smoked-salmon croque monsieur at Le Bernardin
$$$$ | French/Belgian
Midtown West
1 Review
"Have this take on the classic French sandwich with a glass of Champagne. It makes eating at Eric Ripert's famous restaurant the epitome of NYC sophistication."
Chef Gavin Kaysen reviews Turbot w/ wild mushrooms at Le Bernardin
$$$$ | French/Belgian
Midtown West
1 Review
"Chef Eric Ripert of this four-star institution is God when it comes to preparing fish and understands the subtle flavors that need to go with it. His poached turbot with wild mushrooms is a great example of this."
Chef Didier Elena reviews Langoustine & foie gras at Le Bernardin
$$$$ | French/Belgian
Midtown West
2 Reviews
"From the Barely Touched section of the menu at Le Bernardin, the flavor and texture of the langoustine is highlighted by the richness of the mushrooms and foie gras and balanced by the light balsamic vinaigrette."
Chef Colt Taylor reviews Yellowfin tuna, foie gras, & toasted baguette at Le Bernardin
$$$$ | French/Belgian
Midtown West
4 Reviews
"The seafood at Le Bernardin trumps the freshness of anywhere else, and that simple and delicate mixture of perfect tuna with rich foie gras, chives and fresh bread shows that even the greatest restaurants stay true to their foundation for a reason."
Chef Alain Allegretti reviews Caviar-wagyu at Le Bernardin
$$$$ | French/Belgian
Midtown West
1 Review
"Nebraska wagyu beef, langoustine and Osetra caviar tartare with a black pepper-vodka crème fraîche, and a pomme guafrette. This dish, which is found on chef Eric Ripert's prix fixe menu, is sexy as hell."

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