How has Eric Ripert's cooking changed over the decades?

I think you develop cooking wisdom by making a lot of mistakes. You become more confident. You understand much more, “What is your style?” And then we evolve, but we evolve in a very subtle way, making sure that always we keep the mantra in mind, which is, again, “The fish is the star of the plate.”

Twenty years ago, I was very influenced by my roots, by the Mediterranean. So, whatever I was cooking at Le Bernardin was under very strong influence from the Mediterranean. And then, New York actually excited my curiosity, and I went to a lot of restaurants. I went to markets. I talked to a lot of people in the industry, ate a lot — a lot of pleasure, of course — and that changed a little bit my way of cooking, and it’s when I integrated some ingredients from different cultures.

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