Ripert's Cod Sauté
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Top Comments
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I JUST MET HIM AT LE BERNARDIN! He is reeaally nice and kind enough to take a picture.
2 years ago 6
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So buy it things and tell it that it doesn't look fat in that outfit?
3 years ago 6
All Comments (44)
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ate at my friends restaurant in Zahav in philly with my girlfriend at the time and he was there with Jess Carrol and some friends for the special passover menu and we were leaving the restaurant at the same time and they both knew I was a chef too but I was more interested in getting home to undress my girl. Hes crazy talented. Maybe I missed out an opportunity but she was hot.
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A nice technique and demonstration from a world class chef. He needs to have his own cooking show!
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Why arent their cooking shows of this quality on Food Network......
5 months ago 2
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love his accent
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heating a teflon pan to high heat gives off toxic fumes....thats a known fact..
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This guy is a genius. I did chuckle when he said "simple recipe" . Great stuff!
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I know him,met him like 4 times.my father works at the restaurant.
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I am a great fan of you I'm kitchen student in Portugal.
For the great chefs in my country you are a LEGEND.
Continue doing what you are do best work with fishes and seafood very well
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I've made this several times and it is excellent. I sauted spinach though, instead of pea shoots!
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I like the face that he seems friendly and approachable unlike some high profile chefs.
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What kind of flour again? (the one he put on the fish after pigment d'espelette)
rikkiejames 2 years ago
It's Wondra Flour, which is a General Mills brand of quick-mixing flour. It works for this fish dish because it creates a delicate, flaky crust.
WineSpectatorVideo 2 years ago