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.

For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s

Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle
Sound: Tim Perdoch

Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place', click here: https://trib.al/yMbuEJg

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0