Chef Ripert-
You previously mentioned liking the cuisines of Alain Ducasse, Alain Passard and Guy Savoy. Could you discuss your perceptions of, and experiences sampling, each chef's cuisine and how they compare to each other?
Thank you for participating!
Ducasse, Passard, Savoy
Started by
Varmint
, Dec 17 2002 11:26 AM
1 reply to this topic
#1
Varmint
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- eGullet Society staff emeritus
- 5,135 posts
#2
Eric Ripert
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- participating member
- 27 posts
Posted 23 December 2002 - 08:37 AM
Alain Ducasse is the perfectionist and the most classic of the three. His cooking is also the most precise.
Alain Passard is the most daring, most creative and most artistic. I find his cooking very exciting and adventurous.
Guy Savoy cooks, "the terrior" the best. His cooking is very refined, but a bit more rustic than the others. Guy is also very inspired by his native region.
The three of them have definitely a very different style, but they have so much in common, especially the fact that they are amazingly talented Chefs and their food is absolutely inspiring and magnificent.
Alain Passard is the most daring, most creative and most artistic. I find his cooking very exciting and adventurous.
Guy Savoy cooks, "the terrior" the best. His cooking is very refined, but a bit more rustic than the others. Guy is also very inspired by his native region.
The three of them have definitely a very different style, but they have so much in common, especially the fact that they are amazingly talented Chefs and their food is absolutely inspiring and magnificent.
