Q & A With Eric Ripert: His New Book, More Fun With PBS + Le Bernardin's Numbers
A. Scattergood Eric Ripert at the Chateau Marmont
Eric Ripert was in town a few weeks ago on a book tour for his fourth and most recent cookbook, Avec Eric, a sort-of companion book to his Emmy award-winning PBS show of the same name. We met Ripert at the Chateau Marmont, his customary hang-out, to chat about the book (Wiley; 2010), his show, and a few other things.
Like how the recession has hit Le Bernardin, Ripert's New York City restaurant, where he's been for almost 2 decades; what the chef thinks about organic food here and in his native France; his take on celebrity chefs; and the identity of Ruth Bourdain. Turn the page, and check back later today for part 2 of this interview, plus Ripert's recipe for roasted chicken with za'atar stuffing. And to answer your question: yes, he looks and sounds just like that in real life too.
Eric Ripert: When I come to Los Angeles, I stay only at the Chateau. But I come here for 15, maybe 16 years.
SI: Have you run into Courtney Love yet?
ER: Ahh, I have no comment of who I run into. 16 years I come to this place. I really love it. I feel at home. That's what's fantastic about this place. It has a very good soul.
SI: So do you want to talk about your book? That's why you're here. It's your fourth book?
ER: Yes, it's the 4th book. It's the companion book to the first season [of Ripert's PBS television show, Avec Eric]. I think it's a book that can stand on it's own; it doesn't need the TV series attached to it. However, it's definitely inspired by the seasons. I don't know if you've seen the TV series, but we all start at Le Bernardin all the time, we have 3 or 4 minutes when I'm showing behind the scenes, and I kind of demystify a little bit what's going on. I'm obviously the chef, with my jacket and so on. I talk to the saucier and we talk about the challenges of the saucier, what makes a great saucier and so on, because I think the saucier is the most artistic thing you can do in the kitchen. Just the fact that you cannot measure flavors; it's only in the mind. It's very interesting. So anyway, we start with things like that, then I travel for inspiration. I go to beautiful places of course. But I went to see people that I was curious to talk to, at the source of where the food comes from. A lot of growers and farmers, fishermen, beekeepers and so on. And then I come back in the show to my own kitchen, which is a studio kitchen but it's really looking like my own kitchen, and I cook something for the viewer inspired by the traveling. So that's what we do in the show.
Now for the book, we've done exactly the same. It's a little bit of a travelogue; we added some wine pairings as well for the recipes. And in the show I document one of two recipes. Each chapter here has about 10, a bit more sometimes, recipes which are really designed for the home cook. They are not designed for the professional chefs, although if you cook that food in a restaurant you will be fine.
SI: They're more accessible.
ER: Yes, the ingredients are not too esoteric. You don't have to spend a fortune. You don't spend three days to do one stock, and then two more days to do something else. So it's made for the home cook. As much as I've been inspired by my trips, I think by looking at the images -- it's a lot of pictures -- I think people can also travel and be inspired. And then I wanted to have a book that was good-looking. Nobody wants an ugly book. I wanted to also have a very well-priced book, so people can buy it. I don't consider this a coffee table book.
SI: And the show is in its second season?
ER: Yes, season two is airing already in New York. I think L.A. has picked up season two just a couple of weeks ago. 13 episodes added to the 10 we did last year.
SI: What about next year?
ER: We don't know yet. We may go to Asia, we may go to South America. I always wanted to go to the Cajun country. I want to travel abroad, but I like the U.S. a lot; for me it's very exotic. I am an American now, but obviously I'm French and I think there are a lot of regions that are waiting to be discovered. We'll see what happens.
SI: You've been at Le Bernardin for how long now?
ER: 19 years. It's going to be in June, 20.
SI: Do you go back to France a lot?
ER: This year I was in France for one week with Anthony Bourdain. We shot No Reservations in Paris. That was the only time. Next year I'm probably going for two weeks. Yeah, I try to go every year at least a few days, a long weekend in Paris. I go back.
SI: What would you say are the biggest differences between the food culture here and in France -- these days?