/ Source: TODAY recipes
Eric Ripert, chef and co-owner of New York's Le Bernardin, prepares wild striped bass "bouillabaisse” style, a dish he learned to make as a child at his grandparents’ side in the French Riviera.
Eric Ripert channels his childhood with bass 'bouillabaisse'
Eric Ripert, chef and co-owner of New York's Le Bernardin, prepares wild striped bass "bouillabaisse” style, a dish he learned to make as a child at his grandparents’ side in the French Riviera.
