This three-Michelin-starred restaurant doesn’t do it for the ‘gram

NYC’s three-Michelin-starred Le Bernardin doesn’t do it for the ‘gram, it’s all about the taste. Every dish is consistent in flavor, texture, and presentation—including the halibut. While the halibut dish looks simple, much thought, time, and work go into the bourguignonne sauce. Because the sauces are so complex, the French restaurant has a whole station dedicated to making them. “The sous chef is a manager,” Ripert says, “The saucier is an artist.”

[tomgio]

Ripert is a unicorn. Runs a 3-Michelin-star joint for a crazy number of years, but not quite following the usual route. Incremental changes to keep it moving forward, but not following the fads of the moment. I’m sure some will argue about the price, and that’s fair. For most, this place is a never-will-go-to or a once-in-my-life restaurant. For the latter, it’s worth it.

[SebastianKirby-co]

Eric Ripert deserves thousands of times more attention than he gets. So many chefs gain notoriety for having a terrible temper or for jumping on whatever trend is in at the right time. This guy is one that I would really love to work for. Consistent, extremely technically impressive, and above all else concerned with the artistic vision he and his chefs have, that simply can’t be beat.

[vincentpelletier]

As Marco Pierre White said: "having a michelin star doesn't mean you're a good chef, it means you understand the system."

[bored]

This is so inspiring. This is true craftsmanship - and his principles can be applied to any line of work. I’m taking note of this maestro.

[betaprotocol]

If this is “simplistic” looking food then how would he describe what I can afford to eat lol

[golfinguru]

Such a French way of thinking and cooking . Molecular gastronomy is cool too, but this is what the French do best.

[NOHOLOCO]

That’s why the Instagram Founders felt they were defrauded by the greedy owner. Real honest people don’t look at instagram for validation. That’s why the founders left.

[vulpineboriqua]

This right here epitomizes what I mean when I say I have zero desire to go back to fine dining but absolutely respect the hell out of it

[syrenity]

Cooking is so much fun. It’s edible chemistry

[crimsonDyNaM]

99% of the commenters here have never even tasted his food. The man is an artist.

[thakoko]

Would i also need a simplistic wallet?

[TYLERORTIZ]

And at midnight at the end of the reception I’m still gonna get in n out after

[PsychoEkan]

It's always weird seeing the comments being all "it's barely any food on the plate".. Yeah, and thats probably dish nr 9 in a 18 course tasting menu.. eat 20 of those and you're definitely full.

The reason why the dishes are so small, is so that you can have these really complex and special dishes, and several of them. It's comparing watching a 2 hours Adam Sandler comedy (you know, the cringe and bad comedy movies) to a carefully craften 2 hour comedy sketch, with continuous top tier jokes. Sure both are gonna keep you "entertained" for the next two hours, but one is way more funny.

[bumponlog]

If these guys weren't fine dining chefs I'd bet they'd end up as chiropractors or mega church pastors

[daneanderson]

They look like what gets people eliminated from shows because it wasn’t “elevated enough”

[matiastk]

Starts by saying it's not for insta as he's placing micro veggies in a 24" plate

[MahudoomMohamed]

Even in a michellin star restaurant, they don't use gloves.

[brozors]

Ripert must have seen the criticism from foodies that his dishes does not look great compared to other 3 Michelin star restaurants

[toanly]

Fine dining is like a Goldberg's machine. A lot time making it to produce a product that delivers a short experience that's satisfying.

[therealxuahacand]

This looks exactly the same as most fine dining, I’m sure it’s very good though.