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Eric Ripert (French:; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood. [ 1 ] [ 2 ] Ripert's flagship restaurant, Le Bernardin , located in New York City , has been ranked among the best restaurants in the world by culinary magazines and in 2023 ...
A Return to Cooking (2002), with Eric Ripert and Valentino Cortazar; Walk On Water: Inside an Elite Pediatric Surgical Unit (2003) Bouchon (2004) by Thomas Keller and Jeffrey Cerciello, with Susie Heller and Michael Ruhlman; Charcuterie: The Craft of Salting, Smoking and Curing (2005) by Michael Ruhlman and Brian Polcyn; House: A Memoir (2005)
Her 30-seat restaurant garnered widespread acclaim and admiration from diners, critics and other chefs including Anthony Bourdain and Eric Ripert. [7] [8] [9] Prune earned a spot in the Bib Gourmand section of the Michelin's 2014 New York guide. [10] Hamilton was featured in the fourth season of the PBS show The Mind of a Chef. [11]
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In his new cookbook, Eric Ripert is all about simplifying seafood.
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Eric Ripert joined the restaurant as chef de cuisine in 1991. [4] When Gilbert Le Coze died of a heart attack in 1994, Ripert succeeded him as executive chef, [5] and in 1996 he became co-owner of the restaurant with Maguy Le Coze. [6] [5] In 2012 the restaurant was completely redesigned by the architectural firm Bentel & Bentel. [7]
Le Bernardin Chef & Co-Owner Eric Ripert joins Yahoo Finance to discuss the restaurant industry recovery amid inflation and supply chain challenges.