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
beings eat fruits gift human life meat nature problem sacred therefore
The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don't have a problem with that. But it's a sacred moment. It's a gift of life.
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.
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.
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.