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Eric Ripert

Goodreads author profile

url

http://www.goodreads.com/ericripert

born

Antibes, France

gender

male

website

http://www.aveceric.com

genre

Cooking, Food & Wine, Travel, Entertainment

member since

January 2011

About this author

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Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to N...more Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. 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. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.

In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”

Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.

Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.

Ripert is the chair of City Harvest’s Food Council, 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. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son(less)

7 posts
Eric Ripert's Blog

PERFECT PAIRINGS - EPISODE 6 - MYTH: WHITE WINE WITH PASTA

For some reason, maybe because it is often enjoyed as a first course or because we view it as something light, our inclination is to always pair white wine with pasta. Pasta itself—the actual flour, egg and water mixture—is what provides the "base" and as I learned when I made pasta in Italy, really good pasta should be the star and the sauce then compliments it. The base flavor is hearty and...

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Published on September 09, 2010 09:45 • 34 views

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Books by Eric Ripert

Average rating: 4.06 · 234 ratings · 41 reviews · 5 distinct works

	On the Line by Eric Ripert (Goodreads Author), Christine Muhlke 3.97 avg rating — 109 ratings — published 2008	My rating:
	A Return to Cooking by Eric Ripert (Goodreads Author), Michael Ruhlman 4.21 avg rating — 58 ratings — published 2002 — 2 editions	My rating:
	Avec Eric: A Culinary Journey with Eric Ripert 4.16 avg rating — 45 ratings — published 2010	My rating:
	Le Bernardin Cookbook: Four-Star Simplicity by Maguy Le Coze, Eric Ripert (Goodreads Author) 3.89 avg rating — 19 ratings — published 1998	My rating:
	Nobu's Vegetarian Cookbook by Nobuyuki Matsuhisa, Masashi Kuma (Photographer), Jean-Georges Vongerichten (Foreword) 3.67 avg rating — 3 ratings — published 2012	My rating:

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Eric Ripert wrote a new blog post: Eric Ripert’s Paella Eric Ripert’s Paella As promised this weekend on twitter (@ericripert) here is my recipe for paella as well as a list of the equipment you will need and the sources I... read more »
Apr 25, 2012 05:41pm · like
Eric Ripert made a comment in the group Q&A with Chef Eric Ripert — Welcome! topic "Thank you to everyone for contributing such interesting questions and for all of your kind comments about Avec Eric and Le Bernardin! I've had a great...more "
Feb 28, 2011 12:41pm
Eric Ripert made a comment in the group Q&A with Chef Eric Ripert — Less is more topic "Claudia wrote: "Are you agree with the less is more rule? Do you think that young French chefs abuse a little bit of the use of too many ingredients? Do...more "
Feb 28, 2011 12:33pm
Eric Ripert made a comment in the group Q&A with Chef Eric Ripert — Avec Eric: The Cookbook topic "Elisabeth wrote: "I have a general question about making substitutions for nuts in some of the recipes (my boyfriend has a severe nut allergy). Are th...more "
Feb 28, 2011 12:31pm
Eric Ripert made a comment in the group Q&A with Chef Eric Ripert — Favorite Recipes topic "Garri wrote: "Dear Chef, My questions relates to linguine carbonara recepe in "Avec Eric" book and on the website (there is a recepe with tagliatelle,...more "
Feb 28, 2011 12:27pm
Eric Ripert made a comment in the group Q&A with Chef Eric Ripert — Working in TV topic "Pamela wrote: "Hi Chef - I caught an episode in which you made Crepes Suzette. It is one of my favorite dishes. I'm going to give it a try and was thi...more "
Feb 28, 2011 12:17pm
Eric Ripert became a fan of José Andres and Anthony Bourdain
Feb 21, 2011 02:12pm · all of Eric's favorite authors
Eric Ripert voted on a poll Do you write a book blog? he voted for Yes! (If you choose this, feel free to post a link to it in the comments.)
Feb 21, 2011 11:14am · take the poll
Eric Ripert joined the Q&A with Chef Eric Ripert group.
Jan 26, 2011 12:29pm · see group

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Quotes by Eric Ripert

“The importance of reading, for me, is that it allows you to dream.

Reading not only educates, but is relaxing and allows you to feed your imagination - creating beautiful pictures from carefully chosen words.”
― Eric Ripert

tags: reading

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