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
trends
I don't follow the food trends.
passion paris dining
When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.
sides my-family farmers
I come from a family of farmers on both sides of my family.
stars plates fishes
The fish is the star of the plate.
memories feelings emotion
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
careers months week
When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.
taken the-end-of-the-day lobster
When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.
restaurants menus
I don't like it when I go to a restaurant and I'm lectured from the menu.
california vegetables fantastic
Obviously California is fantastic in terms of produce, vegetables.
mistake cutting paris
It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.
use garlic
I love garlic, and I use it often.
new-year cutting years
My New Year's resolution is to cut my diet sodas down to two cans a day!
moving ideas cooking
In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.
sound music-is nightclubs
If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.