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.

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