Last meal at Baekyangsa Temple. Home of Jeongkwan hermitage...Heading back to Seoul to explore the very vibrant restaurant scene...

Hiking, lunch and talk with the students in the 'healing forest' 전라남도 장성군청 . A beautiful natural park close to @jeongkwansunim hermitage.... And of course enjoying Temple Food. @ jin_sin_sin

A little retreat at Baekkyangsa temple for recharging batteries...

Today I visited the famous monastery Jinkwansa; enjoyed temple food and had a special audience with Zen Master Jinwoo Sunim .
HAPPY🙏

EARLY MORNING IN SEOUL
Walked in this beautiful Park in the heart of the city .
And find a spot to meditate.

TBT 1992
This picture for a magazine was taken Le Bernardin where I started as chef de cuisine (I was 26) My dear friend François Payard was the pastry chef... The rest is history... THX Drew Nieporent for keeping the best archives of our industry.

Behind the scenes with Nigel Parry creating some of our favorite shots from our books Vegetable Simple and Seafood Simple… Never too soon to get a gift for Father’s Day 😉

Behind the scenes with Nigel Parry creating some of our favorite shots from our books Vegetable Simple and Seafood Simple… Never too soon to get a gift for Father’s Day 😉

HAPPY MOTHERS DAY 🥰
1/ Mom ,dad and baby me .
2/Our family today

MOTHER'S DAY 'BOUILLABAISSE'
Honoring Mother's Day with a taste of Marseille! This hearty stew, inspired by bouillabaisse, celebrates the fishermen's tradition of creating flavorful dishes from their catch. Remember, the key is in the timing and layering of the fish... From my

Tuna-Urchin
Tuna-Tartare-Sea Urchin Toast; Jus de Viande

Morning collaboration with the team Le Bernardin tasting and adjusting over 30 sauces and our mise en place before service

English Peas from the Vegetarian Tasting Menu Le Bernardin
Medley of Peas and Fava Beans; Peppermint and Grated Calamansi

Kicking off “The Paris Novel” book tour with the legendary ruthreichl! It was an honor to moderate last night's panel. This book captivated me from the start… Stella’s story took me on an unforgettable journey through Paris, Lyon, and Provence 🇫🇷 #NYTBestseller

Red Snapper Le Bernardin
Slowly Baked Snapper; Asparagus Medley, White Wine-Verjus Emulsion

Finishing touches to the “Baba” Au Gin by Pastry Chef Orlando Soto: Whipped Coriander Créme, Grapefruit Sorbet

(Gin & Citrus-Soaked Vanilla Baba; Pink Grapefruit Jam & Supremes; Coriander Chantilly; Grapefruit Sorbet)

New to the Menu Le Bernardin: Red Snapper Slivers; Marinated Sweet Pepper and Avocado, Anticucho Vinaigrette

Dinner service Le Bernardin

TODAY SHOW 100 DAY OLYMPIC COUNTDOWN
Live this morning with the TODAY team counting down to the 2024 Paris Olympic Games 🧡 Serving up French favorites (including Champagne and rosé 😉) for Savannah Guthrie Hoda Kotb Carson Daly Al Roker and Jenna Bush Hager! Link in bio for

FAVA BEAN MINT SALAD
I like favas at the start of spring when they are small, tender, and not too starchy. Shelling the beans takes time and involves a few steps... If you’re not in a rush, this can be an exercise in mindfulness. Recipe at link in bio and on my website,