Sea Change: Eric Ripert

Le Bernardin, New York
Harvey Steiman
Issue: March 31, 2004

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories