Breaking Bread with ...

The renowned chef answers our questions about the Le Bernardin challenge.

Feb 4, 20090

Bravotv.com: What were the keys to being successful to replicating Le Bernardin’s dishes?
The key word is focus: focus on the overall look of the plate, in the taste profile of the dish, identifying the techniques we used to elevate the fish.

Bravotv.com: Which dishes stood out the most to you (for better or for worse)?
As an overall I was very impressed with the capabilities of the contestants to replicate the dish that was assigned to them. In presentation it was at least 90% identical. In terms of flavors, the lobster dish was 99%. And really, I was impressed with Stefan since he had never seen that dish before that day of the challenge. The black bass recipe was inedible. The celery was an embarrassment and the sauce was burned and way oversalted.

Bravotv.com: What put the winner’s dish above the others at the top?
The execution, the closeness to our dish, again it’s all about flavors and it was great. In fact, the lobster dish Stefan had to make was not that simple. The lobster was perfectly cooked and seasoned, so were the asparagus and his sauce was very well-balanced, harmonious in between richness, acidity, even its consistency. The herb flavor in the sauce developed very well.

Bravotv.com: The eliminated chef was seemingly sent home for oversalting celery — was this the worst culinary crime that day?
By far, yes. Unfortunately we just couldn’t eat it.

7 comments
Asian escort
Asian escort

It is rather interesting for me to read the post. Thank you for it. I like such themes and anything that is connected to this matter. I definitely want to read a bit more on that blog soon.

CookingSchoolConfidential.com
CookingSchoolConfidential.com

Anything Eric Ripert says, I am eager to hear. He is, after all, an inspiration for me at school (I'm a culinary school student).

Cheers!

Stryker
Stryker

Any chance you will share with us the Uni butter pasta recipe?

Viewer
Viewer

Well, Stefan may not have won the "egg" (the $100,000 Top Chef money), but, he is still a winner. he gets to work with you and travel with you to a food and wine fest. He and Carla will still do very well with their "chickens", as Richard Blais said when he did not win his finale, but, won the "chicken", which lays "eggs".. The exposure that they get on Top Chef, to chefs like you, will take them far and help their reputation as skilled, talented chefs.... and the respect for their efforts/talent. They should all be thankful/happy and not regret that one last dish/episode. They are ALL winners...

maria
maria

I will go to NY to eat at your restaurant one day!!!!! you are my absolute favorite chef on the shoW!

Mary
Mary

Chef Ripert: you leave me speechless and breathless. And I haven't even tasted your food. I feel certain I would cry, at that point, because it would so overwhelm me with emotion and happiness. My best friend lives in NYC and I am green with envy that she has been to your restaurant twice. You are such a treasure and I next time I am in NYC, I hope to see you at Le Bernardin. Until then ............

dee
dee

Chef Ripert...of all the guest judges/chefs they have had on any season, you by far are the most gracious and kind to the Top Chef contestants...and easy to look and listen to!