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10 minutes before lunchtime ☑️☑️ Le Bernardin

Pan Roasted Monkfish; Confit Butternut Squash, Spiced Duck “Pot au Feu” Le Bernardin

Stunning, delicious evening at SingleThread Pop-Up in NYC—a cinematic dining experience from the brilliant team SingleThread Farm - Restaurant - Inn. Grateful to Chefs Kyle Connaughton and katina connaughton for an unforgettable 12-course dinner, paired with a beautiful immersive film series

Made to order, using the unilateral method—our barely cooked salmon. Merci Bon Appétit for spending time with us at Le Bernardin 🔗 in bio for the full video

Books of the month! Change the Recipe by Chef José Andrés 🕊️🥘🍳, Accidentally on Purpose by Kristen Kish, Today Loves Food TODAY Food, My Egypt by Michael Mina, The Eater Guide to Paris, and French at Heart by The Cook's Atelier

Something for Spring—Warm Sea Urchin “Soufflé”; Toasted Nori Brioche Le Bernardin

Extraordinary night City Harvest 2025 Carnaval Gala—raising enough to help provide almost 10 million meals for New Yorkers in need 💚 Grateful to support this vibrant and vital mission #WeAreCityHarvest

TBT with #MaguyLeCoze and Chef Eric Ripert... when the iconic Brigitte Lacombe is behind the camera, you know it’s going to be good

Cooking curry chicken and talking City Harvest with Kelly Ripa on #LiveKellyandMark—to support the organization, head to cityharvest.org—🔗 in bio to watch the full episode with special guest Oprah Winfrey

Happy laughter day 😂😂😂 Happy Sunday !!

Tuna Tartine, made with homemade preserved albacore. You can find pressure-canned fish in stores, but it’s so simple—and more delicious—to make at home. Both recipes now on ericripert.com 🔗 Link in bio for more from my book #SeafoodSimple

Kombu Cured Snapper; Fresh Heart of Palm, Calamansi Vinaigrette Le Bernardin

Unforgettable evening celebrating the book "I Regret Almost Everything" by the legendary Keith McNally. Bought two copies—because one didn’t feel like enough. Merci to team Balthazar for a magnificent event, and to Interview Magazine for featuring our Q&A with the man himself… I

#TBT to the making of the Le Bernardin Cookbook: Four Star Simplicity, published in 1998. I traveled to the coast of Maine in winter, guided by our dear friend and fish purveyor Rodney Browne to capture the raw textures of the shore—ice, seaweed, crashing waves. Later, we printed

Honored to take the stage this afternoon at The Chef Conference for a meaningful conversation with Jeff Gordinier—reflecting on the evolution of fine dining, the importance of leading with intention, and remaining grounded in purpose as the world continues to shift... Grateful to

Receiving chanterelles and fresh wasabi Le Bernardin Did You Know—the lower part of the wasabi root is spicier than the top?

Had the pleasure of announcing the 2026 Cayman Cookout lineup at our annual lunch Le Bernardin Privé. I’m thrilled to return to The Ritz-Carlton from Jan. 14-19 for a week of unforgettable food, drinks, and celebrations in paradise alongside a phenomenal group of chefs, sommeliers,

Opening the doors Le Bernardin after Memorial weekend

Kombu Cured Snapper; Fresh Heart of Palm, Calamansi Vinaigrette Le Bernardin