Chef Eric Ripert's favorite fish pan from Le Bernardin to your home

Custom-made, limited-edition

Meet La Poissonnière

Made in the Vosges region of France, each La Poissonnière comes hand-seasoned by Ripert and his team in the Le Bernardin kitchen. Production is limited to 500. The pans can be collected in person at Le Bernardin in New York City, with a dinner reservation at the Michelin-starred restaurant and private tour of the kitchen.

The Story Of The Pan

“This pan is the pure argument for the classic, old way of cooking fish. It’s centuries old, and it links you to a great tradition. If you put in the time, the commitment, and trust your instincts and intuition, it makes you a better chef.” – Chef Eric Ripert

The Heritage

Ripert was first introduced to this essential tool by his mentor Gilbert Le Coze, the founding chef of the Paris Le Bernardin, who first learned about the pan from his father, also a chef, and from his grandfather, a fisherman in Brittany, before him.

The Seasoning

Each La Poissonnière is hand-seasoned by Ripert and his kitchen team, blackened according to the technique learned from Le Bernardin’s founding chef, so that fish cooked with it develops the distinct sear and depth of flavor that Le Bernardin guests have come to cherish.

The Details

La Poissonnière is custom designed by Ripert and made of carbon steel, the most natural cooking material favored by chefs around the world. It is pre-seasoned and naturally non-stick, without any chemicals or synthetic coating. Designed with an oval shape and flat bottom for uniform heat distribution, La Poissonnière is ideal for searing, browning, and frying a whole fish or long filets, allowing home cooks to create a crust with ease.

The design

Each La Poissonnière is engraved with its edition (1/500) and art by RF Alvarez, who drew inspiration from a 1980’s Le Bernardin menu. Production is limited to 500. It comes with a certificate of authenticity signed and numbered by Ripert.

The Heritage

Ripert was first introduced to this essential tool by his mentor Gilbert Le Coze, the founding chef of the Paris Le Bernardin, who first learned about the pan from his father, also a chef, and from his grandfather, a fisherman in Brittany, before him.

The Seasoning

Each La Poissonnière is hand-seasoned by Ripert and his kitchen team, blackened according to the technique learned from Le Bernardin’s founding chef, so that fish cooked with it develops the distinct sear and depth of flavor that Le Bernardin guests have come to cherish.

The Details

La Poissonnière is custom designed by Ripert and made of carbon steel, the most natural cooking material favored by chefs around the world. It is pre-seasoned and naturally non-stick, without any chemicals or synthetic coating. Designed with an oval shape and flat bottom for uniform heat distribution, La Poissonnière is ideal for searing, browning, and frying a whole fish or long filets, allowing home cooks to create a crust with ease.

The design

Each La Poissonnière is engraved with its edition (1/500) and art by RF Alvarez, who drew inspiration from a 1980’s Le Bernardin menu. Production is limited to 500. It comes with a certificate of authenticity signed and numbered by Ripert.

In life, it is the little differences that make something exceptional. And this pan is the little difference that is so big in our kitchen.

– Chef Eric Ripert