AVECERIC Videos

In the last episode, 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. We also take a look at the intricate desserts prepared by the restaurants talented pastry chef. Eric then travels to the Sonoma coast of California and the Flowers winery where he follows the highly technical ...

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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 flavor of the dishes. Eric then travels to the Chianti region of Tuscany, which is known not just for its wine, but also its olive oil. We visit the Fonterutoli estate where they produce both wine and olive oil, and where Eric gets an up-close look ...

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In this episode, 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. Eric then travels to California to visit the Iron Horse vineyard where they make a great sparkling wine that pairs beautifully with melon, tomatoes and fresh goat cheese. Back home ...

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This week, 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. He learns about the cheesemaking process at the renknowned dairy, Il Palagiaccio. Last, Eric visits with restaurateur, Giovanna Carcasci, where they make spinach ricotta ravioli just like she did as a small child. Back ...

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This week, Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmothers traditional capon recipe with the sous chefs at Le Bernardin. He then travels to Stone Barns in New Yorks Hudson River Valley where Chef Dan Barber explains how the farms focus on and reinterpretation of traditional farming practices results in remarkable ingredients. Eric then returns to the home kitchen to share his grandmothers recipes for ...

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On todays show 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 flavors in a great dish. After traveling to the fascinating Melissa Garden Honeybee Sanctuary in Northern California, Eric returns home and creates a spice crusted duck breast with orange-honey glaze and cumin scented carrots.

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In this episode, 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 fishermans stew called cacciucco. Inspired by this red wine fish stew, we next join Eric at his restaurant as he and his team of chefs create a new dish using these traditional flavors with new ...

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On todays episode 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. Back in his home kitchen, Eric is inspired to make a whole roasted red snapper with Thai spices and coconut rice.

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Join Chef Eric Ripert on a culinary journey unlike any you've ever experienced.

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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 (Yes, hes become a convert to farm-raised caviar!). We then travel with Eric to California, and visit with his good friend, surfer, gardener and chef, David Kinch. From surfing in Santa Cruz to sampling the garden and restaurant delights in Los Gatos, Eric is ...

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