Eric Ripert

Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion

At the première of Tony, in theaters August 7th   Photo Credit: Jason Lowrie/BFA.com

Executive Pastry Chef Orlando Soto assembles the Peruvian Dark Chocolate: Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream

How we make our Smoked Salmon Croque Monsieur with Osetra Caviar, an homage to my grandmother. Make it at home, or enjoy it in the Lounge at @LeBernardinNY. #TBT 2015

Updating our kitchen office: We are honored to have received the 2026 AAA Five Diamond Award. Thank you to our incredible team for their hard work—and for celebrating with us!

Constructing our Bluefin Tuna-Caviar: Diced bluefin tuna, seasoned with fine sea salt and freshly ground white pepper… and served on a fried nori cracker Topped with Osetra caviar Finished tableside with a seaweed emulsion

A fun, "fast and furious" morning with @JennaSheinelle @TODAYshow 😅 Grateful for the chance to talk about @CaymanCookout, happening January 14-17th. Paradise is calling... ☀️🌴

Grilled Baby Calamari; Pea-Wasabi Mousseline, Sun Dried Tomato Sauce Vierge

Shrimp Tartare; Lemon-Saffron Emulsion

I received the first copy of my upcoming cookbook, “Mindful Cooking,” and would like to share with you some of the recipes, the guiding principles that inspire me, and the beautiful pictures by my dear friend @nigelparryphoto. “Mindful Cooking” will be out October 6th (link in bio to pre-order) 🙏📚

Cool down this summer with Le Bernardin's vanilla ice cream. Executive Pastry Chef Orlando Soto shares the recipe for this classic flavor.

Poached Skate Wing; Jalapeño-Radish Salad, "Corn Soufflé”, Roasted Tomatillo-Cilantro Emulsion

Hamachi Sashimi; Spiced Cucumber, Pickled Rhubarb-Orange Salad

"My mantra is: be yourself and do the right thing." Thank you @FoodandTravel_ for letting me share a bit about my journey and my philosophy 🙏

Bread Crusted Striped Bass; Stuffed Baby Artichoke, Sauce Barigoule

At Le Bernardin, learning doesn't just happen in the kitchen. Our library of cookbooks is a resource for the entire team, filled with recipes, techniques, and stories from chefs around the world.