Perhaps it was inevitable that Eric Ripert would head the kitchen at a great fish restaurant. "For some reason," he says, "everywhere I worked I spent most of my time at the fish station." As a young chef in Paris, he ended up cooking fish at La Tour d'Argent and Joël Robuchon's Jamin.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.
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