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Sautéed Cod With Potatoes in Chorizo-Mussel Broth

The chef Eric Ripert created this dish in 2002 in his cooking studio in the catering kitchen at Le Bernardin, and the recipe has flavors reminiscent of Spain. (Photo: Chester Higgins Jr./The New York Times)

Alain Ducasse's book shaped loaves and pastries served at Be Boulangepicier (Shinjuku, Tokyo) and the Le Louis XV restaurant (Monaco)

Caviar-Wagyu with wagyu beef, langoustine and Osetra caviar tartare, black pepper-vodka crème fraîche, and pomme gaufrettes by chef Eric Ripert of Le Bernardin in NYC. © Le Bernardin - See more at:

"The Grey Stuff" from Disney's Be Our Guest Restaurant (See Aimee Cook)