Are there any themes or cuisines that you avoid? in eGullet Q&A with Eric Ripert Posted December 23, 2002 I really do not like white truffle oil; it is totally artificially fabricated and doesn't taste or smell natural.I do not serve Chilean Sea Bass because it is on the verge of being extinct ( I still think it tastes very good when well prepared). Except a few other items, I am open to experiment with anything. Usually, I do not follow trends and I do not keep a close eye on what our competition does. I like all kinds of cuisine when prepared with intelligence and talent. I like when the Chef tries to create while still respecting the identity of the products and tries to find a certain harmony of flavors and texture. I have recently seen some very wierd combinations and it is ridiculous most of the time because they lack talent. The good news is that those who torture our pallate for the heck of it, won't last.