The tangy cranberry syrup takes the place of bitters in this holiday version of a Champagne cocktail. If you make extra syrup, save it. It is wonderful over vanilla ice cream or fruit.
These are a fun version of French fries. Instead of biting through into potato, you are met with the juicy earthiness of the mushroom. The truffled aioli is an addicting addition.
This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner party. It is easy to pick up and eat, no utensils required.
75+ Holiday Recipes from Our Favorite Celebrity Chefs
The Forbes 2011 All-Star Eateries In New York
Fighting Hunger in NYC
Concord Grapes: The Little Purple Fruit That Packs A Powerful Punch!
Dishspotting: Le Bernardin Lounge’s Geoduck
Classic restaurants revisited
Eric Ripert is a Tastemaker on Startle.com
Thanksgiving Hotline 2011
Ripert names chef for 10 Arts
High-End Restaurants Indulge Frugal Customers
This month Chef Eric Ripert will be using his Facebook page to go behind the scenes and introduce the unique and talented people who work tirelessly to make Le Bernardin among one of the most celebrated restaurants in the world. He will be highlighting the importance and meaningful results of each person and teams dedication from the kitchen to the front of the house.
Photos: Chef Eric Ripert’s Stash of Food Camera-Phone Photos “From the Le Bernardin menu: our version of a niçoise salad with baby romaine hearts, deviled quail egg, caviar, and liquid black olive.
Simpsons Executive Producer Matt Selman on the Show’s Upcoming Foodie Episode
Eric Ripert on Sustainable Seafood
The Best Seafood Restaurants in New York
Ripert for the Taking “Ritz-Carlton is offering up a weekend package that revolves around chef Eric Ripert’s restaurants”
Eric Ripert: Keeping a Grande Dame Sexy