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Dec 5, 2024 | 
tasteandtravelmagazine.com | Eric Ripert
A recipe from the cookbook Seafood Simple by Eric Ripert (Random House, 2023)• Extra Virgin Olive Oil 5 Tbs, plus more for drizzling• Preheat and outdoor grill or indoor grill pan to high heat. • In a small bowl, whisk together the olive oil, soy sauce and ginger. Set the dressing aside. • Season the tuna with sea sat and white pepper, then coats both sides with herbes de Provence, pressing firmly so that the herbs adhere. Lightly drizzle olive oil over the tuna.
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Nov 15, 2024 | 
ft.com | Eric Ripert
This article is part of FT Globetrotter’s guide to New YorkIn the winter, I like to stay in my local neighbourhood, the Upper East Side.
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Jul 23, 2024 | 
today.com | Eric Ripert
Chef notesThis is a typical bistro dish that I enjoy very often. The caramelized shallots bring a little bit of sweetness and rich texture to the dish, bringing depth to the sauce that accompanies the steak. Technique tip: Sear the meat until well-browned but not burnt. Make sure to cook the shallots until golden brown; if they are not caramelized enough, they will have a raw onion flavor. Swap option: You can also use flat-iron or skirt steak.
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Jun 14, 2024 | 
gaytravel.com | Eric Ripert
Seven Mile Beach Hotel Your arrival at The Ritz-Carlton, Grand Cayman marks the beginning of an indulgent Caribbean experience. Immerse yourself in luxury that draws inspiration from the natural beauty and immersive culture of the Cayman Islands at this radiant Caribbean sanctuary. Indulge in sun, sand, and sea pleasures while uncovering new adventures.
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Mar 4, 2024 | 
vpm.org | Eric Ripert
For more than three decades, iconic New York Chef Eric Ripert‘s Le Bernardin restaurant has dominated the city’s restaurant scene. It’s widely recognized as one of the world’s top seafood eateries.
Born in France, Ripert grew up watching his mother and grandmother cook elegant meals. At 15 he attended culinary boarding school.
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Oct 30, 2023 | 
more.ctv.ca | Eric Ripert
When you visit our website, we store cookies on your browser to collect information. The information collected might relate to you, your preferences or your device, and is mostly used to make the site work as you expect it to and to provide a more personalized web experience. However, you can choose not to allow certain types of cookies, which may impact your experience of the site and the services we are able to offer.
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Oct 13, 2023 | 
more.ctv.ca | Eric Ripert
When you visit our website, we store cookies on your browser to collect information. The information collected might relate to you, your preferences or your device, and is mostly used to make the site work as you expect it to and to provide a more personalized web experience. However, you can choose not to allow certain types of cookies, which may impact your experience of the site and the services we are able to offer.
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Oct 13, 2023 | 
more.ctv.ca | Eric Ripert
When you visit any website, it may store or retrieve information on your browser, mostly in the form of cookies. This information might be about you, your preferences or your device and is mostly used to make the site work as you expect it to. The information does not usually directly identify you, but it can give you a more personalized web experience. Because we respect your right to privacy, you can choose not to allow some types of cookies.
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Oct 4, 2023 | 
nymag.com | Eric Ripert |Emma Wartzman
Photo-Illustration: The Strategist; Photo: Nigel Parry If you’re like us, you’ve probably wondered what famous people add to their carts. Not the JAR brooch and Louis XV chair but the hair spray and the electric toothbrush. We asked Le Bernardin co-owner and chef Eric Ripert, who just published the cookbook Seafood Simple, about the cold-preventing royal jelly he’s taken for decades, the black T-shirt he wears every day of his life, and the Peruvian chocolate he introduced to Anthony Bourdain.
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Oct 3, 2023 | 
epicurious.com | Eric Ripert |Al Sotack |Rosie Bialowas |Jesse Szewczyk
Halibut is one of the most delicate types of fish, in both flavor and texture, and therefore should be handled gently and with great care-overcooking it completely destroys its natural characteristics. To test the doneness of this poached halibut, insert a metal skewer through the flesh of the fish until you meet a slight resistance, and leave it for 5 seconds before removing; the skewer should be barely warm when touched to your wrist.
