How Legendary Chef Eric Ripert Runs One of the World's Best Restaurants Mise En Place

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Rating: 4.0; Vote: 1

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.
Date: 2024-04-01

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Comments and reviews: 4

Huss417
For at least 20 years I have been trying to have dinner at Le Bernardin but the only reservations that ever show up are for 5: 00PM or after 10: 00PM. I guess it is who you know.
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sipanmenekse2034
Sous chef is a manager, saucier is an artist sounds like a man who is reminiscing the simplicity of focusing on one station rather than a restaurant empire
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ArielK1987
Every time I see Mise En Place videos. It gives me even more appreciation for the hard working chefs and food suppliers everytime I go to a restaurant.
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JogBird
seems like 90% of the price is presentation. theres like 2 grams of tuna there. will look cool on instragram though, which is what matters
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