Chef Eric Ripert

We are pleased to feature Eric Ripert, Executive Chef at Le Bernardin in New York City. Eric has used Salute Santé! Grapeseed Oil in his culinary creations and enjoys the lightness of the oil. He states, "in addition to making the most wonderful marinades, Salute Santé! Grapeseed Oil is the best base to make mayonnaise that retains its consistency."

Eric has been honored by Michelin, the definitive source for European gastronomic ratings, in the company’s first effort at an in-depth ranking of eateries in an American city. Michelin awarded its highest mark of three stars to Ripert’s Le Bernardin. Eric Ripert is grateful for his early exposure to two cuisines - he was born in Antibes, France, then moved as a young child to Andorra, just over the Spanish border. His family inoculcated their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17 he moved to Paris and cooked at the legendary La Tour d’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean-Louis at the Watergate Hotel in Washington, D.C.



New York, NY


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