antibes - Eric Ripert
Photograph by dbaronon Flickr.
The following year, at the age of 29, Ripert earned a four-star rating from the New York Times, and in 1996 he became a part-owner. He is friends with and has antibes appeared on many episodes of Anthony Bourdain s No Reservations.
In 1994, Ripert became Le Bernardin s executive chef after Gilbert Le Coze died unexpectedly of a heart attack. Ripert opened his newest venture in the Ritz Carlton Philadelphia spring 2008.
They were the first restaurants antibes to bear Ripert s name and he reportedly brings a team to the restaurants once a month to ensure quality. Westend Bistro by Eric Ripert at the Ritz-Carlton on 22nd & M Streets in Washington, D.C., opened on November 8, 2007. He stayed just under a year so he didn t antibes break contract by being pursued after by Gilbert Le Coze at the Le Bernardin.
The former received an AAA Five Diamond Award, the only restaurant in the Caribbean to receive this rating. In early 2009, to encourage people to continue to go out for meals despite the economic downturn, Westend Bistro began serving a family-style Sunday Supper of a starter and entree for $28 per person.
When he was young, his family moved to and raised in Andorra. In the Michelin Guide NYC 2006, Ripert s Le Bernardin was one of four New York City restaurants to be awarded the maximum 3 Michelin stars for excellence in cuisine.
Le Bernadin is often referred to as the Temple of Seafood. Ripert is the Chair of City Harvest’s Food Council, and President of the Jean-Louis Palladin Foundation. Eric Ripert (rih-pair ) (born 1965 in Antibes) is a French chef working in New York City.
Ripert next worked at Jamin and was soon promoted to Assistant Chef de Partie. At the age of 17 in 1982 he moved to Paris where he worked under Joël Robuchon for two years at La Tour d Argent, a famous restaurant more than 400 years old.
Chef Eric occasionally resides in Sag Harbor, Long Island, New York with his wife, Sondra and son. Chef Ripert has been a featured chef on Great Chefs television. . Four consecutive times did Le Bernadin receive four stars from the New York Times, making it the only restaurant to maintain exquisite status for that length of time and never dropping a star in ten years.
Most recently he has launched a series of brief online cooking videos called Get Toasted on his website AVECERIC.com which focuses on easy and quick meals that can be prepared and cooked in minutes with a toaster oven. Blue features a three course prix-fixe menu by tradition, as well as a six course taster menu and Ă la carte selection.
He later returned to France and attended culinary school in Perpignan. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier. In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel s Jean Louis Palladin restaurant.
He was born in France and learned to cook at a young age from his grandmother. He has been a guest chef at the French Embassies in Mexico and Venezuela and for the New York City Ballet. Ripert lent his name, talents, and several members of his team including Le Bernardin s then-sous chef Richard Brower to the Ritz-Carlton, Grand Cayman, in the form of two restaurants: Blue and Periwinkle.
He stayed for two years before moving to New York City in 1991 to work for David Bouley. Both restaurants make creative and extensive use of local food products - particularly the lobster and red snapper, which are strictly sourced from the surrounding waters - as well as sea salt harvested by evaporation.
The concept features casual French and American bistro fare in DC s West End neighborhood. In the series he uses a somewhat high end brick-oven based toaster oven produced by Cuisinart.
