Page 136 - OCEAN BLUE - WINTER 2016
P. 136
GOURMET
Chef
Eric
Ripert
Head Priest In A Gallic
Culinary Temple
B orn in Antibes, Eric chef for Le Bernardin where he took
Ripert is grateful for over after Gilbert’s untimely passing.
his early exposure Ripert is constantly highly-rated and
to cuisine and the awarded Top Chef in the best guides
passion for food his family instilled and reviews. He earned a four-star
in him. At 15, he left home to attend rating as early as 1995 from the
culinary school in Perpignan. At 17, New York Times. Now, for the fifth
he moved to Paris and cooked at the consecutive time, Le Bernardin again
legendary La Tour D’Argent before earned the New York Times’ highest
taking a position at the Michelin rating of four stars, becoming the only
three-starred Restaurant Jamin. restaurant to maintain this superior
status for this length of time, without
In 1989, Ripert worked under Jean- ever dropping a star. He is the host of “For me, food is about memories, feelings,
Louis Palladin as sous-chef at Jean his own Emmy-award winning PBS
Louis at the Watergate Hotel. In 1991 TV series, AVEC ERIC and author of emotions, and so is Le Bernardin, and that’s
he moved to New York when Maguy five cookbooks.
and Gilbert Le Coze recruited him as why it’s not just a restaurant.” - Eric Ripert
Photo: Chef Eric Ripert & Le Bernardin
136 www.oceanblueMAGAZINE.com
