Displaying all articles tagged:

Le Bernardin

Most Recent Articles

Eric Ripert Hobnobs With the Dalai Lama

Over at her blog, Insatiable Gourmet, our own Gael Greene delivers news of Eric Ripert’s pilgrimage to Tibet to meet with his holiness, the Dalai Lama.

Eric Ripert Defends Escolar; Ed Koch: Bib Wearer

Radar ran a story on escolar’s tendency to cause leaky bowel movements and mentioned that the fish was served at Le Bernardin. This, in turn, prompted a response from Eric Ripert himself, which prompted the author of the article to respond, “I’m sure Eric Ripert serves his escolar in such a way that it doesn’t make people shit orange oil. He’s good like that.” [Fresh Intelligence/Radar] Chef Craig Hopson says the ghost of Aaron Burr haunts the kitchen of One if by Land, Two if by Sea and has a tendency to steal batches of brioche. [Bottomless Dish/Citysearch] Related: One if by Land Breaks Out a Bar Menu, and Not a Minute Too Soon Katrina Markoff, founder of Vosges Haut-Chocolat, likes to pair her company’s bacon-laden chocolate bar with pieces of Gruyère and a glass of Shiraz. [WSJ] Related: A Bacon Tribute Product We Can Get Behind

Chef Eric Ripert Starts the Day With Chocolate, Ends It With Chorizo and Tequila

Eric Ripert
There’s a reason Le Bernardin was ranked No. 1 (one of just two five-star restaurants) in the Platt 101. During lunch and dinner every day, chef-owner Eric Ripert samples a half-spoon of each of the twenty-odd sauces his chefs prepare, tests most of the mise en place (everything from string beans to mashed potatoes to polenta to guacamole), and then takes bites from dishes before they go out to the dining room. “Every day I have ten different fishes — a piece of tuna, snapper, monk, cod, himachi … It’s about 60 or 80 things I try.” To make up for this, he tries to eat light and takes 45-minute walks to (and sometimes back) from work through Central Park. But that doesn’t mean he won’t indulge in his daily breakfast chocolate.

Sign On to FohBoh; Stay Dry at Death & Co.

There’s a new social-networking site for members of the restaurant industry called FohBoh, but if you’re not an industry insider, you can enjoy the forums, blogs, and videos on all aspects of food. [Red Herring via The Grinder/Chow] Le Bernadin’s Eric Ripert will open a new restaurant called 10 Arts at the Philadelphia Ritz-Carlton this spring. [Zagat Buzz] A lot of people may be freaking out over the FDA’s approval of meat and milk from cloned livestock for consumption, but cloned food products have been in the food supply for some time. [Mouthing Off/Food & Wine] Related: FDA to Beef Industry: Send in the Clones

Eric Ripert Builds a Perfect Burger — But You Can't Eat It

When you think of Eric Ripert, you tend to think of ethereal lobster, marinated fluke, transporting escolar with miso brown butter, and the like. Which made it weird when the chef started enthusing about his hamburger the other night. “It's the best hamburger anywhere — better than anywhere in New York,” the fish master says.