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Eric Ripert

Eric Ripert
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Eric Ripert features recipes on his website that are all cooked in a toaster oven. He says it's the easiest way to cook meals for his son. "Remember that cooking at home shouldn’t feel like work; it’s an act of creation -- have fun," he says.

Eric Ripert
Eric's Featured Recipe
Veal Demi-Glace

Click here for recipe

Eric Ripert, one of the most celebrated chefs of our time, is the chef and part-owner of Le Bernardin in New York City, and recently opened 10 Arts, in the Philadelphia Ritz-Carlton.

 

Le Bernardin has been named the best in the city (Zagat); been awarded four stars by the New York Times for four years in a row; been named “Outstanding Restaurant of the Year” (James Beard Foundation); been called one of the “Seven Food Temples of the World” (GQ magazine); and earned the top, three-star honor in the Michelin Guide’s 2005 edition. And these are only a few of his accolades!

 

Eric is the host of RESERVE CHANNEL's Show "On the Table." He has also appeared onTop Chef, Late Show with David Letterman, Charlie Rose, The Ellen DeGeneres Show, TODAY, Live with Regis and Kelly and The Martha Stewart Show. In September 2009, AVEC ERIC, Ripert's first TV show, debuted on PBS stations. The show ran for two successful seasons and earned two Daytime Emmy Awards. He has published four cookbooks: A Return to Cooking, Le Bernardin Cookbook, On the Line, Avec Eric. Newsweek named A Return to Cooking as one of the best gift books of the 2002 holiday season. 

 

He attributes his appreciation of cooking to his early exposure to two cuisines: He was born in Antibes, France, then moved as a young child to Andorra, just over the Spanish border. Eric cooked in some of the great restaurants in Paris, including working under Joël Robuchon at Jamin. He moved to the United States in 1989 to work for the legendary Jean-Louis Palladin at Jean-Louis in the Watergate Hotel in Washington, D.C. In 1991, he moved to New York, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin.

 

Eric is the chair of City Harvest’s Food Council, which works 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. His website is www.aveceric.com.

Latest Recipes

Roast Cod Nicoise

Eric: We call this niçoise because it uses a lot of the ingredients from the salade nicoise. It's very colorful and flavorful. For an ex...

(1 Votes)

Slate-Grilled Monkfish with Herbs, Roasted Vegetables, and a Green Peppercorn Sauce

Eric: Growing up in Andorra, we cooked everything on slate, and I brought this technique to Le Bernardin. With monkfish, the slate slows...

(1 Votes)

Veal Demi-Glace

(1 Votes)

Asian Tuna Tartare

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this t...

(1 Votes)

Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

(1 Votes)

Soft-Shell Crabs with Garlic-Herb Vinaigrette

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...

(1 Votes)

Vinaigrette

(1 Votes)

Poached Baby Lobster on Asparagus and Cepe Risotto

Eric: I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared...

(1 Votes)

Lobster Stock

(1 Votes)

Shrimp Stock

(1 Votes)

Chicken Stock

(1 Votes)

Pistou Vegetable Soup with Mussels

Eric: My aunt Monique in Nimes makes the best pistou. I think her secret is grinding the pesto by hand, using a mortar and pestle. All I...

(1 Votes)

Fish Fumet

(1 Votes)

Poached Skate with Brown Butter

Eric: If you can make this recipe with French salted butter—it has a higher ratio of fat to water than American butter—your life will be ...

(1 Votes)

Court Bouillon

(1 Votes)

Poached Halibut with Provencal Vegetables and Basil Oil

Eric: I had just come back from a trip to Provence and was feeling nostalgic for my lost youth when I created this dish. Close your eyes...

(1 Votes)

Preserved Lemon

(1 Votes)

Nage

(1 Votes)

Mussel Stock

(1 Votes)

Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas

Eric: If you love rare salmon, this is the recipe for you. Make it in early spring when the fava beans are at their most tender.Maguy: I...

(1 Votes)
Cookbooks, etc

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