Eric Ripert

Chef

New York

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. In addition, Ripert has partnered with The Ritz-Carlton Hotel Company to open restaurants at various destinations, including Blue in Grand Cayman. He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of the Légion d’Honneur, France’s highest honor. He has served as a guest judge on Bravo’s Top Chef and is the host of his own PBS TV series Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of four cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002) and Le Bernardin Cookbook (1998).

  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    If Eric Ripert were cooking dinner for his closest friends, what would he serve?

    It depends. In the summer, I usually entertain on the weekend. I have a country house, and I have a grill. I love to grill everything, from vegetables to meat to fish — everything goes on the grill. Then, in the winter, I like to do some stews, like a coq au vin, or meat stews with lamb, or beef or something like that. The dessert? I buy them. I am a lousy pastry chef — very lousy. So, the dessert, it’s absolutely not coming from me.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    How does Eric Ripert decide which wines to pair with his menus?

    I like hearty food in the winter, I like light food in the summer — I think like the majority of people. In the summer, I have a tendency to drink rose or white, and then in the winter, I have a tendency to drink red. And, therefore, we use red in our cooking a lot — we do a lot of red wine sauces and red wine broths for food that goes really well with red wine. We have a grilled octopus with a red wine sauce and fried shallots.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    How does Eric Ripert decide which wines to pair with his menus?

    I like hearty food in the winter, I like light food in the summer — I think like the majority of people. In the summer, I have a tendency to drink rose or white, and then in the winter, I have a tendency to drink red. And, therefore, we use red in our cooking a lot — we do a lot of red wine sauces and red wine broths for food that goes really well with red wine. We have a grilled octopus with a red wine sauce and fried shallots.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What ingredients inspire Eric Ripert?

    There are a lot of them. Right now, we have black garlic, which is very popular and is starting to be found everywhere. It’s Korean. It’s a very interesting ingredient to work with, to flavor sauce and broth. I like Persian lemons. They’re basically like dried lemons — so they’re tiny, tiny, tiny, and black. There’s a company called Tierra Farm that has dehydrated fruits, like tangerines and plums, which are very crunchy. There’s a lot of dehydrated items from them that we really enjoy working with.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What ingredients inspire Eric Ripert?

    There are a lot of them. Right now, we have black garlic, which is very popular and is starting to be found everywhere. It’s Korean. It’s a very interesting ingredient to work with, to flavor sauce and broth. I like Persian lemons. They’re basically like dried lemons — so they’re tiny, tiny, tiny, and black. There’s a company called Tierra Farm that has dehydrated fruits, like tangerines and plums, which are very crunchy. There’s a lot of dehydrated items from them that we really enjoy working with.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What’s new at Le Bernardin?

    We rebuilt the restaurant entirely during the month of August 2011. It’s a brand new Le Bernardin, in terms of the look. The kitchen has new floors and new equipment. The menu is a constant evolution, so we change all the time. Now, for instance, we’re working on the fall, and by the end of the week, we will have 80 percent of a fall menu ready. It’s still a work-in-progress, and we always print in-house. We change all the time when we have a good idea.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What’s new at Le Bernardin?

    We rebuilt the restaurant entirely during the month of August 2011. It’s a brand new Le Bernardin, in terms of the look. The kitchen has new floors and new equipment. The menu is a constant evolution, so we change all the time. Now, for instance, we’re working on the fall, and by the end of the week, we will have 80 percent of a fall menu ready. It’s still a work-in-progress, and we always print in-house. We change all the time when we have a good idea.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite dessert spots in New York City?

    La Maison du Chocolat has great dark chocolate, desserts. It’s close to my house. And then I eat dessert in the restaurant most of the time. Yesterday at Balthazar, I had my two canelés, and then they brought me profiteroles. I didn’t say no.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite dessert spots in New York City?

    La Maison du Chocolat has great dark chocolate, desserts. It’s close to my house. And then I eat dessert in the restaurant most of the time. Yesterday at Balthazar, I had my two canelés, and then they brought me profiteroles. I didn’t say no.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite hotels?

    I love Chateau Marmont in Los Angeles. I’ve gone there for at least 15 years. The rooms that I’ve stayed are always very large, with a kitchen, and very Art Deco. The fridge is a 1925 fridge. Even the toaster is from the 1920s. It gives you this feel like you are in your house. I travel with a couple of things from my home —  Buddhas, some books I like from the last 20 years that I’m supposed to read beside — and I put them around, and it looks like an apartment. I also love Amansara in Siem Reap, Cambodia. It’s a fantastic hotel. Then, I love The Ritz-Carlton because I have three restaurants in The Ritz-Carlton. And therefore, I love to go to The Ritz-Carlton and get the royalty treatment. Even when you don’t work there you feel like a king, but being apart of their family, I feel even more spoiled.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite hotels?

    I love Chateau Marmont in Los Angeles. I’ve gone there for at least 15 years. The rooms that I’ve stayed are always very large, with a kitchen, and very Art Deco. The fridge is a 1925 fridge. Even the toaster is from the 1920s. It gives you this feel like you are in your house. I travel with a couple of things from my home —  Buddhas, some books I like from the last 20 years that I’m supposed to read beside — and I put them around, and it looks like an apartment. I also love Amansara in Siem Reap, Cambodia. It’s a fantastic hotel. Then, I love The Ritz-Carlton because I have three restaurants in The Ritz-Carlton. And therefore, I love to go to The Ritz-Carlton and get the royalty treatment. Even when you don’t work there you feel like a king, but being apart of their family, I feel even more spoiled.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite restaurants in New York City?

    There’s always something new opening in New York — two or three places a day. However, I go to Balthazar religiously — at least every ten days. I always start with oysters, clams, king crab or stone crab when they are in season. I’m very predictable — they know me by heart. It’s either a steak frite or a tartare. And then I have two canelé and an espresso. Always the same thing, and always the same table.
  • On August 22, 2012
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite restaurants in New York City?

    There’s always something new opening in New York — two or three places a day. However, I go to Balthazar religiously — at least every ten days. I always start with oysters, clams, king crab or stone crab when they are in season. I’m very predictable — they know me by heart. It’s either a steak frite or a tartare. And then I have two canelé and an espresso. Always the same thing, and always the same table.
  • On November 12, 2011
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite cities to travel to?

    I love Paris, London, Tokyo, Barcelona. I grew up very close to Barcelona, from age 9 to 17, so I was spending all my weekends there. I love the integration of the antique part of the city with the more modern part of the city. I love the vibe and the ambience of the people there. And, there are a lot of good restaurants.
  • On November 12, 2011
    Eric Ripert answered the question: Eric Ripert

    What are Eric Ripert's favorite cities to travel to?

    I love Paris, London, Tokyo, Barcelona. I grew up very close to Barcelona, from age 9 to 17, so I was spending all my weekends there. I love the integration of the antique part of the city with the more modern part of the city. I love the vibe and the ambience of the people there. And, there are a lot of good restaurants.