Eric Ripert
Eric Ripert
Eric Ripertis a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood...
NationalityFrench
ProfessionChef
Date of Birth2 March 1965
CountryFrance
putting
We are putting in a lot of fabrics.
america
I find the organic wave much more interesting in America than in France.
affair beautiful connection love share start white willing
With scallops, it's where you get them. We get them live in the shell. I'm willing to share our connection with the White House. This could be the start of a beautiful love affair with the scallop.
pinpoint time
When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.
family time
To me, it's very important to have time at the restaurant but also time with family and time for myself.
believe people
A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not.
I just find the world very exciting and beautiful everywhere.
I like the dynamic of PBS. They're very honest and authentic.
perceive
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I never pressure myself to do something I don't want to do.
image precision vivid
I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
I'm very bad, but I like to dance.
today want jazz
Today, because I want to be gentle on my back, I listen to jazz.
new-york clubs sound
In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.