Eric Ripert

Herb Crusted Tuna Tataki; Baby Vegetable Medley, Soy-Ginger Vinaigrette

Hours before we open our doors, master fish butcher Justo Thomas is preparing 800 to 1,000 pounds of fish. Go behind the scenes to learn about his process. #TBT

Lunchtime chorégraphie

Behind the bar with Head Bartender Cary as he makes the Cap Chevalier, a tropical getaway in the heart of Midtown Manhattan.

Very Happy Sunday at The Metropolitan Museum ...🤩😍

Inspired by a Nobu classic, our Black Cod "Nobu San" pays homage to my friend. Miso Glazed Black Cod; Baby Turnip-Yuzu Kosho Salad, Citrus-Olive Oil Dressing.

@SamuelJJack2 @LeBernardinNY @BernardinPrive Yes, we poach it in a court bouillon

@ericripert @LeBernardinNY @BernardinPrive Eric, how do you poach it? In a court buillon? Sounds and looks delicious.

“Reaching flow state” (a phrase I just discovered 😂) with the team at Les Salons Bernardin. Poached Halibut à la minute, with Truffled Morels and finished tableside with Wild Mushroom Bouillon.

My 4 minutes delicious lunch in 4 pictures : black truffle- morel omelette. Thank you Team @LeBernardinNY @ericgestel for spoiling me🙏

Exotic Fruit Vacherin, Mango-Guava Sorbet from Executive Pastry Chef Orlando Soto

Books of the month are back! My February picks are three unique books to help you think about cooking, creativity, and well-being: "Down South + East" by @ChefHsu "Daniel's Dream" by Daniel Humm "The Healing Power of a Healthy Diet"

In “Off the Line,” my monthly newsletter, I’m sharing a few places that I visit frequently and enjoy in my neighborhood: NYC Upper East Side and near @LeBernardinNY Complimentary subscription, link in bio if interested.

We are honored to receive the @ForbesInspector Five-Star distinction once again for 2026, a recognition made possible by the care and passion of our team. Congratulations to @blueericripert as well — the only Forbes Five-Star restaurant in the Caribbean! 👏

NYC blizzard is over.Went for a walk in Central Park and checked @LeBernardinNY and @sohmbar ... All fine and we will reopen tomorrow Tuesday 24 .

Due to dangerous blizzard conditions and the state of emergency from New York, we are closed Monday, February 23rd. We will reopen and resume normal operations on Tuesday, February 24th.

Braised Octopus; Garlic-Potato “Cloud”, Spiced Rioja Sauce

We just received our new @MichelinGuideNA plaque! Taking a moment to celebrate with the team 🎉

HAPPY SUNDAY

Roses are red, violets are blue… Special Valentine's Day creations by Executive Pastry Chef Orlando Soto Raspberry-Rose Sorbet, Red Fruits Medley Wild Blueberry Pavlova, Violet-Infused Chantilly

Congratulations to @blueericripert for receiving Five Stars from @Forbes Travel Guide! Grateful for all the hard work and dedication from Team Blue, bravo!! 🙏🥳