Chef Eric Ripert – The World’s Greatest Living Chef Specializing in Seafood Cuisine

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Chef Eric Ripert may be considered as the world’s greatest living chef specializing in seafood cuisine, and Le Bernardin, his flagship restaurant, currently has three Michelin stars under its belt and four New York stars – a very big accomplishment. 2010 saw them at the 15th place of the top 50 World’s Best Restaurant.

This French chef was born on 1965 in Antibes, France, but he grew up in Andorra when his family moved there when he was but a child. These two places made a big impact on his culinary career as it helped shape his culinary background, particularly since food and tradition is the heart and soul of their family.

Chef Ripert left his home for culinary school in 1980 when he was 15 years old, and two years later, at the age of 17, he went to Paris to work at the La Tour D’Argent. This restaurant has a longstanding history of providing the best dishes and the best services, what with its more than 400-year history. After his stint at La Tour D’Argent, he moved on to work at Jamin, also recognized as a fine-dining restaurant in the city. He moved up the ranks and became the assistant chef de partie of jamin; however, he was called to perform his military service. It was only after he fulfilled his duty that he went back to Jamin where he started work as the chef poissonier.

Four years later, Chef Ripert had the opportunity to work in Washington, D.C. when he applied and was hired for the position of sous chef at Jean Louis Palladin. He stayed with them for two years before transferring to New York and working as a sous chef for David Bouley.

Chef Ripert came to Le Bernardin when siblings Chef Gilbert and Maguy Le Coze pursued him to work with them at the Le Bernardin as their sous chef. He has been Le Bernardin’s sous chef until 1994 when he was promoted to head chef after a Chef Le Coze passed away. Soon after he became the head chef of Le Bernardin, he was awarded four stars by the NewYork Times, and in 1996, he was offered half the Le Bernardin, making him a part-owner of the prestigious restaurant.

Awards and recognitions came pouring in. They received an award from GQ for being the best restaurant in the country in 1997; New York Magazine named them the top restaurant in New York in 2005; they received three Michelin stars in 2006, among others.

Today, Chef Ripert is a very popular chef. His restaurant fast became the best choice for fine-dining experience, and his cuisine is best known for their fresh and wholesome flavors. Aside from this, he has also been invited to appear in several culinary shows in television as well as became author to several cookbooks.

Chef Eric Ripert’s West-End Bistro Burger

Ingredients:

28 ounces ground sirloin (85 percent lean)
Kosher salt and ground black pepper, to taste
4 challah buns
2 tablespoons butter, softened
4 slices cheddar cheese
4 pickle slices
Ketchup and Dijon mustard, to taste
1 beefsteak tomato, sliced into four 1/4-inch-thick slices
1 yellow onion, thinly sliced, soaked in ice water until crisp
4 leaves crisp romaine lettuce, shredded

Directions:

1. Form the beef into four 7-ounce patties. Season with salt and pepper.

2. Heat a grill to medium. Lightly oil the grates.

3. Grill the burgers, flipping once, to desired doneness. Cover and set aside.

4. Brush the insides of the buns with the softened butter and grill until golden. Set aside.

5. Heat the broiler.

6. Top each burger with a slice of the cheese, then place under the broiler until just melted.

7. Place each burger on the bottom half of a roll. Top with a pickle, then ketchup and mustard, then the tomato, onion and lettuce. Finish with the top of the bun.

Serves: 4.

Image Credit: thephotographergallery.com

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