15-10-2017
Eric Ripert, chef at restaurant Le Bernardin in New York, 3 Michelin stars, 17th in the World’s 50Best. Photos by Brambilla/Serrani
«The first time I arrived in New York, I went to Le Bernardin. I still remember that sublime dinner». It is Massimo Bottura, who left the scene after a passionate closing statement that serves the assist to Eric Ripert’s masterclass.
Not that the Frenchman adopted by the US (3 Michelin stars, 17th in the World’s 50Best plus many more acknowledgements) should need it: in New York he’s the point of reference for seafood cuisine. In fact, he points out, «For a cuisine in which seafood is the star on the plate. Every day we assess what’s available and decide how to intervene». Speaking of fish, these days, goes beyond the mechanics of a recipe. Ripert knows this very well: «I’m here to speak about sustainability. There’s no need for biblical tones, but we do live in a world that is ageing quickly. If we continue to abuse of it in this way, there will be no future for human kind».
Massimo Bottura and Eric Ripert, stars of the last day at Identità New York
Ripert’s crab cake
Translated into English by Slawka G. Scarso
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt