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eGullet Q&A with Eric Ripert

Ask Chef Ripert everything you wanted to know about his New York City four-star restaurant, Le Bernardin and his new book, A Return to Cooking

29 topics in this forum

  1. Chef Eric Ripert

    By Jason Perlow,
    • 0 replies
    • 6.6k views

  2. Thanks for a great Q&A!

    By Jason Perlow,
    • 0 replies
    • 8.5k views

  3. A New Dish

    By cookperrync,
    • 1 reply
    • 5.8k views

  4. America Needs To Know!

    By bourdain,
    • 1 reply
    • 5.9k views

  5. Amuses bouches

    By macrosan,
    • 1 reply
    • 6.5k views

  6. Are there any themes or cuisines that you avoid?

    By Stone,
    • 1 reply
    • 5.5k views

  7. Balancing Act

    By tigger26,
    • 1 reply
    • 4.8k views

  8. Career Choice?

    By robert40,
    • 1 reply
    • 4.9k views

  9. Chef Collaborations

    By awbrig,
    • 1 reply
    • 5.2k views

  10. Drifting away from cooking

    By yvonne johnson,
    • 1 reply
    • 4.6k views

  11. Ducasse, Passard, Savoy

    By Varmint,
    • 1 reply
    • 5.7k views

  12. European Chefs vs. American Chefs

    By Belmont3,
    • 1 reply
    • 6.3k views

  13. Fish and red wine

    By Ron Johnson,
    • 1 reply
    • 4.5k views

  14. Formality at Le Bernardin

    By yvonne johnson,
    • 1 reply
    • 6.1k views

  15. French influence, version 2

    By herbacidal,
    • 1 reply
    • 8k views

  16. French Lobster

    By cabrales,
    • 1 reply
    • 6.5k views

  17. Geisha Restaurant

    By cabrales,
    • 1 reply
    • 5.6k views

  18. Gilbert LeCoze

    By pjs,
    • 1 reply
    • 5.3k views

  19. Gourmet or Gourmand?

    By tighe,
    • 1 reply
    • 4.6k views

  20. Ingredients available to home cooks

    By vengroff,
    • 1 reply
    • 5.7k views

  21. Local seasonal ingredients

    By Degustation,
    • 1 reply
    • 4.9k views

  22. Meats

    By Jinmyo,
    • 1 reply
    • 5.5k views

  23. Oven Baked Fish

    By Coop,
    • 1 reply
    • 4.7k views

  24. PC Fish

    By ngatti,
    • 1 reply
    • 4.9k views

  25. Rareness (Rawness) in fish dishes.

    By Schielke,
    • 1 reply
    • 5.1k views
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