Everything Is Better With Bacon | Avec Eric W/ Chef Eric Ripert | Reserve Channel

[@criticalmass613]

Eric Ripert is great! He's a master chef but talks to us like regular people. He's very down to earth, and very articulate.

[@KallyJones]

I really miss this show. I know he's doing "On the table" now, but I wish he'd bring this show back. When he cooks something at the end is fantastic.

[@thomtompkins9696]

I've made this dish many times now and it is simply wonderful. Thank you so much Eric !!

[@MrSpeedyAce]

I love the way Eric says "Lardo" with his French accent :-)

[@petermcgibney]

Eric maybe from a restaurant that focuses on fish but my god his pork dishes are out of this world thanks a lot Eric world class as always

[@JohnVC]

Eric is a person that focuses on food....and the fish restaurant is only a facet of his chefdom

[@fjordhellas4077]

Watching and listening to Eric feels like being at home with friends may be due to the fact I was raised between Montalcino ( not far from Siena), France, Lebanon, Spain, Norway and the United States. Merci Éric pour la belle personne que vous êtes!

[@llewkcornosaj]

i am not jealous or envious. eric appreciates everything with a child-like enthusiasm. he is an extra-ordinary person. i'm only 23% gay on average but i would marry him and no sex, no cooking, just the smile and good conversation. what a real role model without even aspiring to be one. bomb status

[@doodn5894]

+jason rockwell ha yeah. also, took me a while to figure "ai eet"...

[@marjoriejohnson6535]

One of my favorite top 4 living chefs.....Keller, Bastianich, Andres( big part is WCK)

[@garioma1344]

Love the Eric! ❤

[@brendadrew834]

Fantastic....really enjoyed this and reminded me of when I lived in Italy for awhile, one of the most beautiful countries in the world, great cuisine and wine, ditto for Paris and beautiful France...merci beaucoup...bon appetit!

[@Will_JJHP]

I like how he rests the spatula on the pork loin after he flips it to keep the bacon from peeling off. Details, details, details...

[@digitalgods5568]

His precision of movement is excellent. No wasted moves. A light touch. A stir, a cut... minimalism at its finest.

[@chelsdwyer]

G Osmond and he speaks to you as if you're not touching a knife for the first time

[@rcarrollmassage]

I want to love him everyday

[@JohnVC]

4:00 that's effing glorious

[@kirstenneville1934]

what a gorgeous man

[@doodn5894]

+Kirsten Neville and a good cook, too ;-)

[@audreykennedy8891]

Yes.. 😍

[@faggianogeuiseppi5135]

Wish I could get a job here

[@ImStuckInStockton]

Chef Ripert is cracking me up @ 6:07

[@teridacktaljones4553]

👍

[@angelapayne4298]

I'm a little confused. His video Vs recipe is different? He renders bacon in video, but blanches bacon in recipe. No matter, Ill probably render my bacon. Looks great!

[@badgerlifechoseme]

Angela Payne Follow the video (or transcribe it for ease). The written recipe is not nearly as good.

[@EJBen007]

Umm...Eric, you didn't let the pork rest... :O

[@Thatkimm]

He obviously would have let it rest if he wasn't on tv

[@noellepaget9366]

Peas, 😊

[@llewkcornosaj]

is that a rothko?

[@xbox123456789]

Nice, the pork was not rest it. DO AS I SAY NOT AS I DO !

[@akilesuitou9971]

interesting series. i can see the thought process that went in the choosing of the topics for the program. hip and classy. just can't stand people interrupting a person talking., especially when the one interrupting is the one who asked the question in the first place. totally uncool. chef eric does this a lot. so do a ot of tv hosts and reality show judges.

[@johnsimon933]

Watch the episode that highlights Sustainable organic farming with heard rotation...

[@10cookman]

try 180 C no 8/10 minutes....

[@Scohill]

9:12 bitch plz i'm a chef

[@rickchalek6101]

He cut the salad on the same board he handled raw pork on. You can see the residue of the raw bacon on the board. Eric, Eric, if anyone should know better...

[@flavorousg1196]

all this bacon talk. i feel like i die and went to fat heaven ....hmmmm FAT

[@TehBapesta]

let that pork rest next time tsk tsk.