Eric Ripert

At the age of 17 in 1982 he  moved to Paris, where he worked for two years at La Tour d’Argent, a famous restaurant more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier.

In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel’s Jean Louis Palladin restaurant. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. In 1994, Ripert became Le Bernardin’s executive chef after Gilbert Le Coze died unexpectedly of a heart attack. The following year, at the age of 29, Ripert earned a four-star rating from the New York Times, and in 1996 he became a part-owner. In the Michelin Guide NYC 2006, Ripert’s Le Bernardin was one of four New York City restaurants to be awarded the maximum three Michelin stars for excellence in cuisine. Le Bernardin received four stars from the New York Times four consecutive times, making it the only restaurant to maintain that exquisite status for that length of time and never dropping a star in ten years. Le Bernardin is often referred to as the Temple of Seafood.

Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman.

Profile at Great Chefs

The World’s Best Sommelier Has 8 Tips for Drinking Fantastic Wine

LB’s and Aldo Sohm Wine Bar’s very own Aldo Sohm shares some of his tips on choosing and drinking great wines… some solid advice here : ) http://www.esquire.com/blogs/food-for-men/wine-tips-from-worlds-best-sommelier The World’s Best Sommelier Has 8 Tips for Drinking Fantastic Wine A guide for the everyman. View Full Post View All Posts by Eric Ripert 

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Anthony Bourdain’s 5 Kitchen Essentials // SiriusXM

Sign Up for a Free SiriusXM Trial: Connect with SiriusXM Online Visit the SiriusXM Website: Follow SiriusXM on Instagram: Find SiriusXM on Facebook: Follow SiriusXM on Twitter: Follow SiriusXM on Google+: You can hear entire episodes of SiriusXM programming on SiriusXM On Demand.  For more information and a free trial go to Martha Stewart interviewed Anthony Bourdain and Eric Ripert during a live broadcast of At Martha’s Table on SiriusXM Radio. The chefs discuss their accomplished careers, the basis of…

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Perfect Pairings – Halibut Morel

Join chef Eric Ripert of New York’s Le Bernadin for his a special 13 short episode series showcasing the delectable recipes of Chef Ripert paired with wines recommended by Le Bernadin’s wine director Aldo Sohm, named “Best Sommelier in the World” by the Worldwide Sommelier Association. These short, but informatively sweet 2-3 minute videos are focused on dispelling common myths about wine pairings such as Red Wine Always Pairs Better with Red Meat and White Wine Always Goes with Fish.…

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Eric Ripert’s Seared Tuna with Ginger Vinaigrette

Seared Tuna with Ginger Vinaigrette : ) http://bonberi.com/journal/2014/11/23/eric-riperts-seared-tuna-with-ginger-vinaigrette Eric Ripert’s Seared Tuna with Ginger Vinaigrette The Fish: 4 (6-ounce) yellowfin fillets 2 tablespoons canola oil 2 tablespoons Herbs Riviera (from Voyager Collection – a spice collaboration with Eric Ripert & Lior Lev Sercarz at La Boite ) 2 tablespoons Le Poivre spice (from Voyager Collection – a spice collaboration with Eric Ripert & Lior Lev S… View Full Post View All Posts by Eric Ripert 

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Dana Cowin at Food & Wine magazine asked for my tips on choosing and cooking lob…

Dana Cowin at Food & Wine magazine asked for my tips on choosing and cooking lobster for her new cookbook; ‘Mastering My Mistakes in the Kitchen’… I was happy to share some advice! To pick a good lobster, turn the lobster upside down and make sure the underside of the tail, towards the head, is firm and plump. This indicates a fresh, healthy lobster : ) View Full Post View All Posts by Eric Ripert 

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