Eric Ripert, the chef and co-owner of Le Bernardin, talks about how he sees the role of luxury dining going forward. 'People want to go out; people want to celebrate; they want to dress; they want to be elegant.'
During the pandemic, Eric Ripert, the chef and co-owner of Le Bernardin, has been showing his Instagram followers how to cook simple, straightforward meals. Even though he’s famous for his upscale French fare—Michelin announced his restaurant would keep its coveted three-star rating last week—the content came naturally because the recipes were actually what he was making at home.
Ripert, who was born in Antibes, France, and raised in Andorra, got his start under notoriously tough mentor Joël Robuchon at the Paris restaurant Jamin in the 1980s. He moved to Washington, D.C. in 1989 and New York in 1991; he’s now been working at Le Bernardin for three decades. Ripert has reopened Le Bernardin twice during the pandemic, first in late September and then, following a second closure in December, this February.
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