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Eric Ripert: The Chef Who Made Seafood Simple
SHOW NOTES
A household name in food and fine dining, Eric Ripert has elevated seafood to new heights with his legendary New York restaurant Le Bernardin.
On this episode, Dan and the maestro speak about his upbringing in the tiny principality of Andorra, how he cut his teeth in the demanding kitchen of Joël Robuchon, his fond memories of Anthony Bourdain, how his Buddhist faith keeps him grounded, his latest must-own book “Seafood Simple: A Cookbook,” and more.
TRANSCRIPT
Eric Ripert: A complicated dish is a dish that has way too many techniques, way too many ingredients.
That to me is not what I like.
Salmon rillette eric ripert biography
Le Bernardin, we don’t serve grilled fish with olive oil and lemon juice. It’s much more than that. But it’s nothing wrong about serving good olive oil, lemon juice, and a piece of fish perfectly cooked. So, you can start with that, and then you can evolve and go a bit further and further, and as long as you