Le Bernardin Recipe

All Time (43 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Le Bernardin Recipe

6 hours ago This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime. Provided by Florence Fabricant. Categories appetizer. Time 2h

Preview / Show more

See Also: Bernardin canning recipesShow details

7 hours ago Directions. Heat the oven to 400°F. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking. …

Reviews: 24
Servings: 4
Cuisine: French
Category: Entree

Preview / Show more

See Also: Bernardin pectin recipesShow details

1 hours ago Le Bernardin, the marvelous new creation of brother-and-sister team Gilbert and Maguy Le Coze, has generated an excitement not felt for a …

Estimated Reading Time: 7 mins

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Written by Debra C. Argen Executive Chef Eric Ripert of Le Bernardin shares recipes for Hamachi Tandoori and Pan Roasted Codfish. The James Beard Foundation named Chef Eric Ripert "Outstanding Chef" in May 2003, and Le Bernardin has been rated 4-stars by The New York Times for several years running. This month he shares two of his tempting seafood …

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Recipe Source: "Le Bernardin Cookbook" added by. gennyblake. nutrition Nutritional data has not been calculated yet. more recipes like le bernardin's …

Servings: 4
Total Time: 29 mins

Preview / Show more

See Also: Shrimp Recipes Salad RecipesShow details

8 hours ago Le Bernardin, Zagat's top pick for 2012, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Le Bernardin Cookbook: Four-Star Simplicity. By Maguy Le Coze and Eric Ripert . Renowned for its delicate and light gourmet seafood cuisine, Le Bemardin restaurant was opened in New York City in 1986 by brother and sister duo Gilbert and Maguy Le Coze and received its first four-star rating shortly afterwards.

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Recipe by Chef/Owner Eric Ripert, Le Bernardin, New York City Serves 4 Ingredients 1 quart plus 1/4 cup water, divided 6 tablespoons all-purpose flour 1/2 cup dry white Vermouth 1/4 cup lemon juice 1/4 cup orange juice Fine sea salt and freshly ground white pepper 1/4 cup Sherry vinegar 1 teaspoon Dijon mustard 6 tablespoons extra-virgin olive oil

Preview / Show more

See Also: Free RecipesShow details

4 hours ago To revisit this recipe, visit My Account, then View saved recipes. Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook . To read more about

Rating: 3.6/5(10)
Servings: 4

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Salt is such an important ingredient. In fact, everything we ate at Le Bernardin was nicely seasoned, and I was surprised at one point to see a server bringing an elegant set of salt and pepper grinders to a nearby table. Wild Striped Bass; Bhutanese Red Rice, Green Papaya Salad, Ginger-Red Wine Sauce. As I sat there, wondering how the meal

Estimated Reading Time: 5 mins

Preview / Show more

See Also: Free RecipesShow details

Just Now Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food …

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Simple Seafood quick recipes from Eric Ripert. Chef Eric Ripert of New York City's Le Bernardin is a seafood genius. Here, he creates eight quick dishes with international accents, from

Preview / Show more

See Also: Seafood RecipesShow details

1 hours ago You can try Eric’s recipes in the New York restaurant Le Bernardin, and Mario Batali recommended the tasting menu. The Chew: Eric Ripert Shrimp …

Estimated Reading Time: 4 mins

Preview / Show more

See Also: Shrimp RecipesShow details

3 hours ago First Gilbert, then Eric: Chefs of such mastery and imagination can afford to be modest. Le Bernardin. 155 West 51st St. New York, NY 10019. 212-554-1515.

Preview / Show more

See Also: Drink RecipesShow details

8 hours ago Le Bernardin Cookbook. Buy cookbook. Recipes from this book 100 %View “Bitter Chocolate Soufflé Cake ”recipe Red Snapper and Cepes in a Port Reduction Average user rating 3.5 / …

Rating: 4/5(11)

Preview / Show more

See Also: Free RecipesShow details

9 hours ago 5 cups Fumet for Le Bernardin Fish Soup Fumet for Le Bernardin Fish Soup; 9 pounds small, white, non-oily fish (such as red snapper or bass), …

Rating: 2.8/5(13)
1. In a large, wide stockpot set over medium heat, add olive oil. Add smashed garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft and begin to caramelize, about 15 minutes.
2. Add wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer until almost all the wine evaporates, about 1 1/2 minutes. Add fish fumet, and simmer for about 20 minutes.
3. Add fish; simmer for 20 minutes more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer until fish is in very small pieces, about 20 minutes more.
4. Transfer the soup to a food mill fitted with a fine disk placed over a large bowl, and pass the soup through. Return the soup to the cleaned stockpot.

Preview / Show more

See Also: Soup Recipes Stew RecipesShow details

7 hours ago Eric Ripert, chef and co-owner of the award-winning Le Bernardin in New York City, joins TODAY to share a seafood recipe with a tropical flair: …

Estimated Reading Time: 1 min

Preview / Show more

See Also: Seafood RecipesShow details

1 hours ago About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the …

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

6 hours ago For a real crunchy dish, Ted Allen skips the chips and opts for the crispy black bass at Le Bernardin. He suggests eating this dish at least once in your life, as Chef Eric Ripert is world

Location: 155 West 51st St, New York, 10019, NY
Phone: (212) 554-1515

Preview / Show more

See Also: Free RecipesShow details

5 hours ago Peaches and pears plus Bernardin Salsa Mix creates a snappy condiment to enliven menus year round. Served as a dip, garnish or stirring into recipes, this simple-to-prepare Orchard Salsa is sure to become a family favourite. View …

Preview / Show more

See Also: Free RecipesShow details

4 hours ago In 2017, Le Bernardin ranked second on La Liste, the French Foreign Ministry’s list of the top 1000 restaurants in the world. Citizens, this recipe is one of the classic signature recipes of Chef Ripert, and one of the most delicious things that will ever grace your palate.

Estimated Reading Time: 4 mins

Preview / Show more

See Also: Free RecipesShow details

1 hours ago This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner This fresh and smoked salmon …

Rating: 5/5(20)
Category: Appetizer
Servings: 8-12
Total Time: 2 hrs
1. Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
2. Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
3. Refrigerate up to 6 hours, then serve with toasted baguettes.

Preview / Show more

See Also: Salmon RecipesShow details

8 hours ago Check out our le bernardin recipes selection for the very best in unique or custom, handmade pieces from our shops.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago For the macaroon, preheat the oven to 350 degrees. In a bowl, stir the almond flour and confectioners' sugar together, then sift. Set aside. Place the egg whites in a mixing bowl and add the lemon juice and granulated sugar. Whip with an electric mixer on medium speed for 1 minute.

Preview / Show more

See Also: Cake RecipesShow details

6 hours ago Chef Eric Ripert is known widely for his stints on Bravo's Top Chef, his PBS show Avec Eric, and his multi-award winning restaurant, three Michelin …

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Crepe RecipesShow details

3 hours ago Chef Eric Ripert of Le Bernardin, a French restaurant in New York City that specializes in seafood, demonstrates how to perfectly season and cook fresh fish.

Preview / Show more

See Also: Free RecipesShow details

5 hours ago Chef Eric Ripert of Le Bernardin, a French restaurant in New York City that specializes in seafood, demonstrates how to perfectly season and cook fresh fish. Watch and learn how to cook like a pro.

Preview / Show more

See Also: Free RecipesShow details

5 hours ago Sharing a recipe for vegetarian lasagna made with leftover pasta sauce and frozen vegetables, for example, he warns followers that “if you are a lasagna purist, do not look at this post.” A "Smaller Team" Ripert is also planning for the day when Le Bernardin will be back in business, but he is realistic about what that will mean.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago The French culinary mastermind behind Le Bernardin talks growing up in the kitchen, eating an apple tart a day, and the Vietnamese spring rolls he’s dreaming about this …

Estimated Reading Time: 6 mins

Preview / Show more

See Also: Free RecipesShow details

Just Now GQ named Le Bernardin the best restaurant in America, and later the magazine named Le Bernardin one of the “Seven Food Temples of the World.” In 2005, New York magazine declared Le Bernardin the #1 restaurant in the city, awarding it five stars in the inaugural restaurant rating issue – a position it holds today.

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Free RecipesShow details

Just Now Daniel Holzman. Daniel Holzman started his culinary career at the age of 15 working for Le Bernardin. He attended the Culinary Institute of America with a full scholarship from the James Beard Foundation then embarked on a 15 year culinary journey through some of the country’s finest kitchens including Palladin, Napa, The Campton Place, Aqua, Jardiniere and SPQR …

Preview / Show more

See Also: Free RecipesShow details

6 hours ago (This recipe was originally published in October 2013, but was updated with new photos and content in 2020). I first had the pleasure of enjoying salmon rillettes during lunch at …

Rating: 5/5(6)
Calories: 287 per serving
Category: Appetizer, Snack
1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
2. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
3. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
4. Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season the rillettes with salt and pepper. Serve cold with toasted baguette slices.

Preview / Show more

See Also: Salmon RecipesShow details

7 hours ago 2000: Le Bernardin’s Salmon-Caviar Croque-Monsieur . This recipe appeared in The Times in an article by Florence Fabricant. 4 slices fine-textured brioche or …

Estimated Reading Time: 6 mins

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect appetizer and we serve it as an amuse bouche at Le Bernardin. Serves 6 Directions. In a shallow pan, bring the white wine and shallots to a boil.

Preview / Show more

See Also: Salmon RecipesShow details

7 hours ago Le Bernardin Cookbook: Four-Star Simplicity By Maguy Le Coze and Eric Ripert Doubleday Hardcover, $35.00 372 pages ISBN: 0-385-48841-6 Recipe Reprinted by permission. Le Bernardin Cookbook: Four-Star Simplicity. About the Book; About the Authors; About Eric Ripert; Recipes. Asian Tuna Tartare; Calamari with Sweet Pepper Confit; Roast Cod Niçoise

Preview / Show more

See Also: Free RecipesShow details

Just Now Le Bernardin Fish Soup recipe: Try this Le Bernardin Fish Soup recipe, or contribute your own. Add your review, photo or comments for Le Bernardin Fish Soup. American Soups, Stews and Chili Seafood non-chowder

Preview / Show more

See Also: Soup RecipesShow details

6 hours ago Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze.

Rating: 4.6/5(146)
Brand: Clarkson Potter

Preview / Show more

See Also: Free RecipesShow details

9 hours ago I recently checked in at Le Bernardin to see what their “new” Executive Pastry Chef, Laurie Jon Moran, was up to. It’s been about a year since he replaced Michael Laiskonis at the 3-star Michelin restaurant and I figured that was enough time for him to put his stamp on their dessert offerings. A quick glance at the menu supported the theory that it was now his alone, …

Preview / Show more

See Also: Dessert RecipesShow details

2 hours ago To revisit this recipe, visit My Account, then View saved recipes. Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook . To read more about

Rating: 3.8/5(11)
Servings: 8

Preview / Show more

See Also: Cake RecipesShow details

6 hours ago I work at Le Bernardin, a three-star Michelin seafood restaurant in Manhattan. Day and night, I pair wines with fish and shellfish. Day and night, I pair wines with fish and shellfish. It’s a pleasure for me because I love seafood—particularly lobster, and especially when it’s grilled.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Visit New York: Le Bernardin. We had the pleasure of dining at world-renowned Le Bernardin thanks to our gracious hosts in New Jersey. They are no strangers to Le Bernardin, so we followed their lead, and everyone ordered 5 courses each (the prix fixe menu is 4 courses), as we mixed and matched, allowing people to share food if they chose to

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Valentine’s Day recipes: Make a romantic meal with scallops. Eric Ripert, chef at the New York City restaurant Le Bernardin, stops by TODAY ahead of Valentine’s Day with a romantic meal. Watch

Preview / Show more

See Also: Free RecipesShow details

All Time (43 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

Who is the executive chef at Le Bernardin?

Ripert, the executive chef since the early 1990s, has been in charge of the kitchen since Gilbert's death in 1994. The Le Cozes came from a restaurant family in Brittany, and fish and seafood have always been the specialty of Le Bernardin.

What makes Le Bernardin the best seafood restaurant in NYC?

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared.

What to eat at Le Bernardin?

Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect appetizer and we serve it as an amuse bouche at Le Bernardin. In a shallow pan, bring the white wine and shallots to a boil. When the shallots are cooked, add the salmon and gently poach the salmon until it is just barely opaque.

Is Le Bernardin a good cookbook to buy?

Le Bernardin's reputation is well known, and its cookbook is recommended for most collections. When Le Bernardin opened in Manhattan a decade ago, critics lauded its new approach to seafood that stressed total freshness and simple preparations that enhanced, rather than masked, a fish's essential character.

Most Popular Search