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.

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