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Meeting Eric Ripert, chef of America’s best restaurant
For Eric Ripert, cooking is like jazz.
Asian tuna tartare eric ripert biography
Ad-libbing, balance, motion.
“One day the garlic is very pungent, one day it is not pungent. One day the onion is very juicy and sweet, one day it’s less, so you have to adapt all the time,” says the celebrated chef, who is the co-owner of Manhattan’s Le Bernardin, a close friend of the late Anthony Bourdain and a TV personality in his own right.
“So, it’s very similar to music — I do not play the same notes all the time, I take a lot of freedom and liberties. Because I can.”
Ripert is French but has — like his storied restaurant — become a New York institution.
The chef lives on the Upper East Side with his glamorous, dark-haired wife Sandra (a real-estate broker who is Brooklyn born-and-raised, of Puerto Rican descent). Together they share their twenty-year-old son Adrien, an architecture student at Syracuse University.
Every day he walks to Le Bernardin: through Central Park in the