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Private Notes
Join super chef Eric Ripert as he takes us inside his world of big flavours. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavours necessary for the myriad sauces used in the restaurant every day. Eric then travels to the beautiful Villa Bordoni in the Chianti region of Tuscany.
Join Eric as he demonstrates the importance of quality ingredients in great cooking. In the kitchen of Le Bernardin, Eric takes us through the preparation of raw ingredient dishes, such as smoked salmon with organic farm raised caviar.
We travel with Eric to experience farming the sea. We begin at Le Bernardin with the preparation of thousands of pounds of fresh fish delivered every morning to the restaurant. Eric then travels to Hog Island, a California shellfish farm whose millions of oysters and clams naturally clean the sea they are grown in.
We go on a journey with Eric to follow the birth a new dish. Eric travels to coastal Livorno in Tuscany where he starts the day early in the morning at the local fish and vegetable markets. He then heads into the kitchen to watch the preparation and enjoy eating a traditional fisherman's stew called cacciucco.
Eric explores the importance of teamwork - in the remarkable complexity of a honeybee hive, in the coordination of the staff of a 4-star restaurant, and in the harmony of contrasting flavours in a great dish.
Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmother's traditional capon recipe with the sous chefs at Le Bernardi.
Join Eric as he experiences the lifestyles of culinary artisans up close in Tuscany. Eric goes to a farm where they gather chestnuts for cooking and for feeding their prize-winning cows. He visits the outdoor markets where all sorts of artisanal products are sold.
Eric explores the fundamental relationship between food and wine, in which perfect pairings serve to elevate the quality of each. We begin at Le Bernardin where Eric and his Sous Chefs challenge his Chef Sommelier, Aldo Sohm, to find the perfect wine pairing to accompany a spicy new crab salad.
Join Eric this week as he explores the fascinating parallels between olive oil and wine. We get an insider look at one of the regular olive oil blind tastings done at Le Bernardin to ensure that the restaurant is using the best oil to enhance the flavour of the dishes.
Eric takes a closer look at craftsmanship and the importance of hands-on skills in cooking. We start in Le Bernardin where we follow the fastest fish butcher in the business as he precisely prepares the hundreds of pounds of fish needed for the restaurant each day.
