Renowned chef Eric Ripert on his life and his food

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Renowned chef Eric Ripert on his life and his food
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For more than three decades, iconic New York Chef Eric Ripert's Le Bernardin restaurant has dominated the city's restaurant scene. It's widely recognized as one of the world's top seafood eateries.

The cover of"Seafood Simple" and author Eric Ripert. has dominated the city's restaurant scene. It's widely recognized as one of the world's top seafood eateries. Recipes for Ripert's famed eats can be found in his latest cookbook"

"I had the passion for eating and for being in a kitchen, even when times were difficult at home," Ripert says."My stepfather was not really a good friend of mine. But when we were eating lunch and dinner, it was peace."The best way to test whether fish is 'done,' is to insert a thin metal skewer into the fish. Leave the skewer in for 5 seconds, remove it and touch it to your wrist. If the skewer feels"warm" the fish is ready to remove from the oven.

Wait until the last moment to chop or mince the herbs and add them to the vinaigrette just before plating to preserve their aromas.1. Make the velouté: In a wide, shallow pot, bring 7 cups water to a boil over high heat. 3. Make the vinaigrette: Put the sherry vinegar in a bowl and season with a pinch each of sea salt and white pepper, then stir in the mustard. Slowly whisk in the extra-virgin olive oil to emulsify. Chop the herbs and stir them into the vinaigrette. Set aside.

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