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
perceive
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
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.
dream reading importance
The importance of reading, for me, is that it allows you to dream.
dream book library
When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.
restaurants menus
I don't like it when I go to a restaurant and I'm lectured from the menu.
retirement kids responsibility
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
chef
You don't become a chef to become famous.
buddhist collecting should
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
eggs scrambled-eggs truffles
I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.
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.
putting
We are putting in a lot of fabrics.
economy everybody inside land preserve region wants
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
chefs
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
learn life salt took
It took me all my life to learn how to salt a tomato.