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    • Serves 6
    • Medium


    • Salmon Rillette

    • Mayonnaise



    Salmon Rillette

    1. Combine the white wine and shallots in a large saucepan and bring to a boil.
    2. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
    3. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
    4. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel.
    5. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
    6. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
    7. Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
    8. Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
    9. Serve cold with toasted baguette slices.


    1. Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
    2. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
    3. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
    4. Transfer to a tightly sealed container and store under refrigeration for up to one week.

    Eric Ripert

    Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs. In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events. Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. ACCOLADES

    • James Beard Foundation: “Top Chef in New York City” (1998), “Outstanding Chef in the United States” (2003)
    • The Michelin Guide: Three Stars (2005-present)
    • World’s 50 Best Restaurants: #17
    • La Liste: #3 in the world; #1 in America (2016)
    • Zagat: “Best Food” (2011-2017), “Top Service in NYC” (2015-2017) and “Most Popular Restaurant in NYC” (2012-2014, 2016 & 2017)
    • The New York Times: Four stars (1995-present)
    • New York magazine: Five stars and “#1 Restaurant in the City” (2005)
    • GQ: “Best Restaurant in America” (1997) and one of the “Seven Food Temples of the World” (2007)
    • * Host of “Avec Eric” (2009-2015)
    •      - Emmy Awards: Nominated for “Outstanding Culinary Host” (2016); winner of “Outstanding Culinary Program” (2011) + “Outstanding Achievement in Main Title and Graphic Design” (2010)
    •      - James Beard Awards: Nominated for “Broadcast Media Award for Visual and Technical Excellence” (2016); winner of “Best Show” (2010)
    • * Guest judge on Bravo’s “Top Chef”
    • * Regular guest on Anthony Bourdain’s “No Reservations” and “Anthony Bourdain: Parts Unknown”

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