Ripert chalks up part of his success to the free give and take with his staff in Le Bernardin's kitchen, allowing the freedom to create. "Whatever we did yesterday doesn't count any longer." "Every morning, we start from scratch," Ripert says. I don't think he is going to win the Oscar. It's like an actor who thinks about winning the Oscar while he is acting. It is the only restaurant to have earned five consecutive four-star ratings from The New York Times.Īccolades are nice, but, Ripert says, "If we start to think about the stars, and the good reviews and so on, we are distracted and then we cannot be at our best. The Michelin Guide ranks it as one of the top 25 restaurants in the world. And he tasted and he looked at me and said, 'Dad, really, that's not possible,'" he says, laughing.Įric Ripert is the chef and co-owner of the Midtown restaurant Le Bernardin, where the four-course prix fixe dinner costs $147. "I did something like a custard with some cherries in it, I don't remember, for breakfast. Would you invite acclaimed chef Eric Ripert to dinner? NY1's Budd Mishkin filed the following report. Rarer is the chef who is synonymous with one special restaurant. These days, we've become accustomed to the superstar chef who is affiliated with a multitude of restaurants and can be seen all over television.
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