Elite Traveler May-June 2018

INSPIRE TOP 100 RESTAURANTS T his year's coveted Chef of the Year accolade goes to Eric Ripert of the acclaimed New York restaurant Le Bernardin. Not only has the French chef won plaudits and widespread commendation for his work at this three-Michelin-starred institution, Ripert has found a place in people's homes through a collection of cookbooks and Avec Eric . This Emmy-award winning PBS show saw the chef embark on a series of journeys in search of inspiration, encouraging viewers to step into the kitchen. Whether it’s through filming or personal expeditions, travel has certainly enhanced Ripert’s approach to cooking. Elite Traveler sits down with the accomplished chef to get his take on current culinary trends, what brings Le Bernardin such success, and what we can expect to see on the global dining scene. How does it feel to be named Chef of the Year by Elite Traveler readers? It's an amazing honor, not only for me but also for the team. It means something to all of us

CHEF OF THE YEAR Eric Ripert

and reflects our hard work and passion. I love what I do and to be named Chef of the Year is fantastic encouragement to continue. Today I'm going to celebrate with a couple of glasses of champagne. What can diners expect at Le Bernardin? People come to Le Bernardin for many reasons. They are seeking different experiences. Some people come because it's a business lunch, others come to celebrate, and some people travel a long way just to have the Le Bernardin experience. Therefore, I make sure I go to the tables of the people who want to meet the chef. And very often, I bring them to the kitchen, where they can take pictures and see behind the scenes. Why do people find your food so appealing? We have a style that's produce driven. The fish is the star of the plate, and that dictates the culinary style. Whatever we put on the plate, our role is to elevate all the ingredients' qualities. When we add vegetables to a dish, we don't just do it for visual effect — it has to pay homage to the fish.

How has travel influenced your creativity when creating new dishes? I grew up in the South of France and Andorra, and my influence today is found through travel and all the different cuisines you find here in New York. This is a place where the whole world meets and where people from all over the planet are sharing their dishes, ingredients and techniques. Because of this, I have a very organic fusion of influences in my cooking. I was in Japan in October last year, and when I came back I felt very inspired by everything that's happening there. Not just by the culinary tradition in Japan but also by the country's avant-garde movement, which is breaking all the rules and reinventing Japanese food. When I came back I wanted to make the whole menu Japanese, but I had to control myself and remember that Le Bernardin is a French restaurant with influence taken from all around the world. The same thing happens if I go to Italy — I come back and I just want to make Italian food — but I have to remember what Le Bernardin is.

Below left: Caviar wagyu Below right: Scallop ceviche

Photos Daniel Krieger Photography, Francesco Tonelli, Nigel Parry