New Term to Learn from Eric Ripert: Byadli
Have you heard of byadli? We hadn’t before we watched this video from the third season of the Cooking Channel’s Avec Eric (and we’re professionals!). Turns out it’s a variation on the traditional French dish ratatouille that uses thinly sliced and layered vegetables instead of cubed ones, and Le Bernardin chef Eric Ripert demonstrates it beautifully. (His restaurant may be in New York, but he is French, through and through.)
In this clip from the sixth episode of his show, which airs this Saturday, Ripert also shows how to simply sear a flank steak and dress it in a fresh, herby chimichurri sauce. The meatspiration comes from his trip to Sydney butchery Victor Churchill, where he visits with Australia’s master of meat, Anthony Puharich.
Get meatspired yourself by watching the video.
Episode 6 of the third season of Avec Eric airs Saturday, April 4, at 9:30 a.m. EST/8:30 a.m. CST on the Cooking Channel.
More clips from the show:
Ripert finds out what monks eat in Korea
