I rarely post videos on our site, so when I do pay attention. :) This is one interview that I enjoyed enough to watch twice. Yes, it’s more than 30 minutes but that half hour will just fly by. Enjoy!
“Perhaps it is no wonder that a French boy whose mother provided a white linen gourmet meal every day would grow up to become a world renowned four-star executive chef and co-owner of New York’s Le Bernardin. Eric regularly appears on Top Chef and a new PBS series airing this fall and his expertise as chef and restaurateur are featured in his recently release third book, On The Line. He is a great artist whose passion has led him to spend 20 years creating a single dish and that is why I am Obsessed with Eric Ripert. – Samantha Ettus“
Samantha asked him about being a ‘fish guy’ to which he remarked, “I always ended up in the fish station of the restaurant…” That instantly reminded me of the broiled red snapper fillet on his show, Avec Eric. Notice how much butter he uses. LOVE that. Haha. He uses a lot of butter on his caramelized mango with rum recipe as well. Yumm. :)