Famed seafood chef Eric Ripert of the iconic New York restaurant, Le Bernadin, is a familiar face in Cayman. His restaurant, Blue by Eric Ripert, at The Ritz-Carlton, Grand Cayman, is the Caribbean’s only AAA Five Diamond dining experience. The restaurant offers diners exquisite seafood coupled with local seasonal ingredients and an unrivaled collection of more than 700 fine wines from around the world.
In addition to running his two restaurants, Eric is also host of the Cayman Cookout, a four-day culinary extravaganza held every January at The Ritz-Carlton, Grand Cayman. In between his hosting duties, Flava grabbed five minutes with Eric to learn a little more about one of the world’s greatest seafood chefs.
What ingredients do you always have in your fridge?
Yogurt, butter, chorizo, probably (definitely!) some dark chocolate. I buy for the day so as not to waste anything.
The next big culinary trend is?
Vegetables as a main ingredient/dish and not just as sides.
On a Sunday what do you like to do?
Relax with my family. We go for brunch, maybe visit a museum or go for a walk and then we cook together.
It’s the only day I cook at home!
What’s your favorite wine?
A good Bordeaux, always.
What would you choose as your last meal?
Black truffles with bread, olive oil, salt, and some good Bordeaux, a ’71 Petrus perhaps.
Your guilty pleasure is?
I have no guilty pleasures. I believe in taking the time to enjoy something and not feeling bad about it.
If you were down to your last $100 what would you buy?
A great lunch with a nice glass of wine.
What is your favorite down-time food?
Steak tartare, ultra-spicy!
Which restaurant have you always wanted to dine at?
Frederic Girardet in Crissier, Switzerland, when it was open.
Your next big culinary adventure?
Sichaun, China. I have always wanted to visit China and the opportunity to travel there came from Anthony Bourdain for his CNN show, “Parts Unknown.”