Noted French chef aEric Ripert visits Cleveland -- talking new seafood cookbook, great restaurants & more

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Noted French chef aEric Ripert visits Cleveland -- talking new seafood cookbook, great restaurants & more
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CLEVELAND, Ohio — Eric Ripert is a world-renowned chef. He’s worked at restaurants in Europe with three Michelin stars. His New York City restauranthas been declared one of the best restaurants in the world for nearly two decades. Ripert is also a French-born, established author, who recently made a stop in Cleveland to promote his latest book, “Ripert made his way to a book signing at the Parma branch of the Cuyahoga County Publish Library on Thursday, October 5.

You brought up the tendency to complicate too much, and therefore the more you put on the plate, the more you lose the seafood. The seafood has a very delicate texture and very delicate flavor as well. The more ingredients you see on your plate, the more you are going to lose that delicacy. Also, people have a tendency to overcook their fish a lot and that makes the fish dry, and tasteless. So overcomplicating and overcooking, it’s a big mistake.

R: When you live in a city, it’s important to support your city. By supporting the restaurants, you support jobs in our industry, the hospitality industry, but also you support the local economy with the farmers, people who forage, and fish. I think the country that’s inspired me the most, other than my own culture and other than America because I’ve lived here for quite some time now, is Japan. Japan is unbelievable.R: It’s everything. It’s a holistic experience. What’s interesting is that the search for perfection in the Japanese culture is so important and knowing that they will never reach perfection. Perfection is subjective and doesn’t really exist anyway. They apply that to every aspect of their life.

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