Word: ripert
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Dates: during 2000-2009
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...charity. Café des Artistes will recreate the dinner you may have drooled over in the film Babette's Feast, while French seafood restaurant Le Bernadin will do all things de la mer, complete with top hats, candles, and "the rich sauces of the day," says chef Eric Ripert. Check the Zagat Guide's website for dates, menus and locations...
...disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger joints. Eric Ripert (New York's Le Bernardin) has put a burger on the menu of his new Washington restaurant, and Hubert Keller (San Francisco's Fleur de Lys) has opened a second Burger Bar in St. Louis, Mo.; he already sells 1,400 burgers each weekend night in Las Vegas...
...Nobody ever complains about it," says Eric Ripert, chef of Le Bernardin, Zagat?s No. 3 top rated restaurant in New York City, where the average price of a dinner is $129, up 7% from last year. "The clients tell us we can raise our prices even more," he says. At the BLT Steak restaurants in New York City and Washington, chef Laurent Tourondel is serving a $92 rib-eye steak, and he's pretty sure he's holding back. "I could raise it a little bit more" without losing any diners, he says. "I don't think...
...Three of New York's four winners of the coveted three-star status turned out to be French: Alain Ducasse, Eric Ripert and Jean-Georges Vongerichten. (American Thomas Keller, who trained in France, also won three stars for Per Se.). In the two-star category, there's Frenchman Daniel Boulud and French-trained David Bouley. The only non-Frenchie with a pair of stars: Masayishi Takayama, whose Japanese restaurant Masa may also win the award for priciest menu in America ($350, prix fixe, not including drinks...
...YORK Name: The Gourmet Institute Dates: Oct. 21-23, '05 This venerable cookaway program offers a weekend in the test kitchens of Gourmet magazine and features seminars with editor Ruth Reichl and classes by some of the world's most celebrated chefs, including Floyd Cardoz, Eric Ripert and Jean-Georges Vongerichten...