Chef Ripert and New York Times writer Muhlke recount the restaurant's history, from its founding in 1986 by Gilbert and Maguy Le Coze, through Ripert's joining the team in 1991, to the present day. This thorough guide to how the restaurant operates teaches about various kitchen stations, tools of the trade, key personnel and their duties, how new dishes are born and what it's like to spend a night "on the line.
Eric Ripert, New York, New York. ective on Chef Ripert’s early life and his struggles. Chef, Co-Owner of Le Bernardin restaurant, New York.
ric Frank Ripert (French: ; born 2 March 1965) is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and currently ranks N. 7 on the annual list of "The World's 50 Best Restaurants"
How does a 4-star restaurant stay on top for more than two decades?
Город: New York, NYПодписчиков: 571 ты. себе: Chef & Co-owner, Le Bernardin rnard.
Город: New York, NYПодписчиков: 571 ты. себе: Chef & Co-owner, Le Bernardin rnardinNY
In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New .
Eric Ripert has built a reputation as one of the United State's preeminent chefs. He's turned his success in the kitchen into a career on television, making frequent appearances as a judge on Top Chef and Anthony Bourdain's Parts Unknown, as well as his own show, Avec Eric. Now, he can call himself an author.
Eric Ripert’s ‘32 Yolks’ . Daniel Krieger for The New York Times. 32 YOLKS From My Mother’s Table to Working the Line By Eric Ripert with Veronica Chambers 247 pp. Random House.