Eric Ripert

11:30 AM: @ericripert and Team Le Bernardin’s daily routine We taste basic Swiss cheese—not bland, not too salty, and fairly neutral—to calibrate our palates. Then, we taste all sauces and preparations, never double dipping the same spoon and using biodegradable ones instead.

Barely Cooked Salmon; Peas and Fava Bean Medley, Sauce Vin Jaune

There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the sauce station.

Harry’s Berries Strawberries, Tahitian Vanilla Chantilly

The Secret of My Laughter - A student asks His Holiness the Dalai Lama the secret behind his famous childlike laughter. His answer is disarmingly simple: a relaxed mind, no ego, and the understanding that we are all the same human beings. He explains how seeing yourself as "something special" creates stress and anxiety, while honesty, humility, and transparency are the true foundations of inner peace. Video originally recorded on May 31, 2014.

Chef Sommelier Barbara answers a frequently asked question: What are you wearing around your neck?

Poached Lobster; Charred Baby Leeks, Saffron Sauce Hollandaise

Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion

An amazing and record-breaking night for @CityHarvest, with a little James Bond theme in the air and raising more than 12 million meals for New Yorkers in need. Congratulations to our honoree Simon Kim 🙏💚 #WeAreCityHarvest

The behind-the-scenes magic 🎥 I always feel welcomed by the @TODAYshow family 🙏 Making roasted chicken with peas à la française with Carson Daly — off to a good start before the City Harvest Gala tonight!

From my bookshelf to yours: several books to discover this month 📖 "Mindful Cooking" - Coming out October 6! Pre-order link in bio "Table 4 at The River Cafe" by Ruthie Rogers "The Secret History of French Cooking" by @lukebarr "Ohana Style" by Sheldon Simeon

Lunch service at Le Bernardin: constant motion, always in control

Starting the morning with my "cousin" @KellyRipa and honorary Frenchman @MarkConsuelos on @kellymarklive 😂 A great time grilling lamb with them and always proud to share the work that @CityHarvest is doing for New York 💚

Behind the scenes of live television! Always a fun time with @rosannascotto for Good Day NY @fox5ny—cooking halibut-morel casserole and talking about the important mission of @CityHarvest ☀️💚

Poached White Asparagus; Seaweed Caviar, Toasted Nori Vinaigrette

Annual "flower bathing" Central Park NYC 2026

A new pre-dessert on our tasting menu: Poached Victoria Rhubarb, Yogurt Sorbet

At Le Bernardin, family meal is an essential part of the day. Twice a day, the team comes together to share a meal and prepare for service. Join sous chef Pat for a behind-the-scenes look.

Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion