Eric Ripert at Le Bernardin

About Eric Ripert

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.


  • 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
"Charred Octopus w tomatillo salsa + Red wine-Mole sauce @lebernardinny"
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Chef Eric Ripert reviews  at
"Fairly Quick Sunday chicken-red wine stew: 1/ Saute chicken thighs on both sides skin first 2/remove from pan & cook to tender lardons,onion,carrot,garlic,button mushroom 3/add few pinch of flour 4/add Good Brandy & stir 5/top back w chicken and cover with good red (rich) wine 6/let simmer while boiling on the side baby potatoes and skim all impurities 7/when tender peel potatoes and insert thin blade in meat(if meat stays in pot the chicken is cooked) 8/taste and adjust seasoning 9/serve and enjoy..."
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Chef Eric Ripert reviews  at
"Back in NYC...My kind of power lunch before @lebernardinny tonight..."
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Chef Eric Ripert reviews  at
"The Making of... Mont Blanc dessert by @thomasjraquel ... chestnut Crémeux, Rum-candied Chestnut + vanilla ice cream (+ a touch of gold leaf 💫) @lebernardinny"
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Chef Eric Ripert reviews  at
"Grey NYC antidote: (Vegan)Lentil soup: 15oz lentils 2cloves of garlic 1 medium onion and 1 medium carrot peeled and split in 1/2.Boil all ingredients with 1 liter of water until tender w salt&pepper..."
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From My Menu