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. |
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Berner Obergericht spricht PNOS-Chef Dominic Lüthard frei
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Craft comes alive 🔥 Chef Eric Eisenbud (The Grateful Chef) serving up a Lobsterboys Supper Club moment with this bourbon-kissed lobster. Simple, delicious, and guaranteed to wow your guests. Huge thank you to Chef Eric for creating this incredible dish. ✨ WANT FREE LOBSTER? ✨ As part of our Supper Club Challenge this month, 1 lucky winner will receive FREE lobster from Lobsterboys! TO ENTER: 👇 Comment below #LobsterboysSupperClub 👇 Tag 2–6 friends you’d cook this dish with 👇 Make sure you're
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