Chef Eric Ripert is proof that nice guy can finish first. He is a great teacher, unlike a certain British chef who thinks insulting and belittling your students is a great teaching technique.
Eric, you have there some farmed Atlantic salmon that looks very nice. I am from British Columbia. What are your thoughts on the Pacific varieties, specifically, Sockeye, Chinook (Spring), and Coho? Here, we still think that wild fish are much better.
Perhaps, but you are not getting the level of service you get at Le Bernardin. There's a whole team taking care of you. If you do not value service (not a bad thing, may people don't value service), keep eating at home.
I have been making this for years… love it and so simple.
Éric Ripert is a Superb Chef in every sense of the word considering his brilliant skills and humble warm personality !
this is the first time I have seen Eric. I like how he explains without going on and on. Simple and to the point. Great video. thanks
I like Eric Ripert's style of cooking because it's very accessible to anyone who loves to cook especially master the art of not overcooking fish.
Cooking with Eric Ripert, fabulous!
Браво!
Chef Eric Ripert is proof that nice guy can finish first. He is a great teacher, unlike a certain British chef who thinks insulting and belittling your students is a great teaching technique.
Thanks for the upload. Always nice to see a dish we all can actually make with a world renown chef.
Smallmouthnation Thanks for watching! It does look pretty good
Eric, you have there some farmed Atlantic salmon that looks very nice. I am from British Columbia. What are your thoughts on the Pacific varieties, specifically, Sockeye, Chinook (Spring), and Coho? Here, we still think that wild fish are much better.
So simple yet will cost at most 10$ if made at home but 30$+ at his Bernardin!
Perhaps, but you are not getting the level of service you get at Le Bernardin. There's a whole team taking care of you. If you do not value service (not a bad thing, may people don't value service), keep eating at home.
damn just get a thermometer lmao
Easy and super fast. That’s what I’m cooking tonight. Thanks for the tutorial.