Eric Ripert, through his restaurant Le Bernadin in NYC, is known for his exquisite preparations of fish.
In your working with him during the writing of A Return to Cooking, did you discover anything about Ripert's talents with meat, fowl, or anything else? Vegetables or pasta maybe? Pastry?
Do you feel that he's limited in the expression of his talent by the medium and fish theme at Le Bernardin, as crazy as that sounds?
Unknown Ripert Talents?
Started by
Jason Perlow
, Aug 04 2003 03:25 PM
1 reply to this topic
#1
Jason Perlow
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- eGullet Society staff emeritus
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Posted 04 August 2003 - 03:25 PM
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
#2
Michael Ruhlman
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- participating member
- 466 posts
Posted 05 August 2003 - 09:22 AM
Obviously, his mastery of fish cookery is unmatched as far as I know. For the book he cooked all kinds of food. The finesse was no different. He's an amazing cook. As I think I mentioned, the way he seasoned food was particularly impressive. I'd taste something and it would be great, and then he'd add a little vinegar, a little cayenne, a little espelette, a little Tabasco and it would be even better. Is he limited by fish? No. It's the same thing no matter what he cooks--it's a quality, a standard, that's so exciting to eat.
