Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass. |
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Chef Eric Ripert is not interested in making food for Instagram. Since j…
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This week, Eric Ripert graces #MilkStreetRadio with decades of culinary wisdom: what a work station says about a chef, why he reversed his management style, how to skin a fresh fish, and the strenuous art of making sauce in a professional kitchen. Plus: Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, we uncover the true origins of Chicken Kyiv, and learn the easiest method for making apple sauce. Listen and subscribe on Apple Podcasts: https
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