The path from French cooking in France to French cooking in America was much smoother for Eric Ripert than it was for many French-born chefs who came before him. For one thing, the chef and co-owner of Le Bernardin restaurant in New York, who came to the United States in 1989, at age 23, was fortunate enough to begin his American culinary journey by working with Jean-Louis Palladin. Wine Spectator's Sam Gugino explains.
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