The Story of Le Bernardin’s, Chef Eric Ripert

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Eric Ripert has taken the culinary world by storm. His story, however, like all other chefs is not that simple – or perhaps it is.

Chef Ripert grew up in Southern France in the province of Antibes. Even at a young age, he showed an interest in cooking. He spent hours and hours in the kitchen, helping his mother and grandmother prepare their meals. It was his mother who introduced him to innovative cooking and recipes. She wanted to experiment with her ingredients and she introduced the art to him. Needless to say, he grew up in a household where good food is a part of everyday meals. So, it did not come as a surprise to anyone when he showed an interest in the culinary arts and enrolled in a culinary academy at the age of 15.

Upon completion of his degree, he moved to Paris and took up a position at La Tour D’Argent restaurant, but he did not stay there for long. Driven by the urge to learn more and to perfect his skills, he eventually got himself inside the restaurant Jamin and being taught by Chef Joel Robuchon. It was here that he honed his practical cooking skills and perfected them.

Wanting to explore the world, he was referred to Chef Jean Louis Palladin by his mentor Robuchon. It was during this time that he finally flew to America for a new experience. He stayed in Washington, D.C for a while working under Palladin in the latter’s restaurant. He was taught by Palladin to be more adventurous in his cooking. It was during this time that he learned to truly respect the art of cooking. It was here that he learned how to be a chef of his own right.

By 1991, he was ready to move on and so, he relocated to New York where he eventually found the doors of Le Bernardin. He was hired by Chef Gilbert Le Coze to be the restaurant’s chef de cuisine. Following the chef’s death, however, Maguy Le Coze hired him to be the place’s head chef. Today, he is not just the chef of Le Bernardin. He is also part-owner of this Michelin-starred restaurant.

Over the years, people have witnessed how Le Bernardin aged with grace. Chef Eric Ripert, with his adventurous spirit, continuously stuns people with new recipes every year. He has placed the restaurant at the top and he continues to embrace the fine art of cooking and graces his customers with his gift.

Eric Ripert’s Baked Salmon With Coconut-Tomato Sauce and Creamy Jasmine Rice

Time: 45 minutes

Ingredients:

For the coconut-tomato sauce:

1 1/2 teaspoons canola oil

1 tablespoon finely diced garlic

2 tablespoons finely diced onion

1/2 cup canned tomato sauce

1/2 cup coconut milk

Salt and ground black pepper

For the creamy jasmine rice:

2 tablespoons butter

1 cup jasmine rice

1/2 cup whole milk

1/2 cup coconut milk

Salt and ground white pepper

For the salmon:

2 tablespoons butter

46-ounce salmon fillets

Salt and ground black pepper.

Procedure:

1. For coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.

2. For creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.

3. Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.

4. For salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.

5. To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

Image Credit: Westword

Recipe via New York Times

Videos of Eric Ripert:

Herb Roasted Chicken

Roasted Bananas with Rosemary

Summer Fish Grill

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