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.

Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as Chef for Le Bernardin. Ripert has since firmly established himself as one of the city’s and nation’s top chefs.

At Le Bernardin in 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times, and has subsequently been praised in magazines such as Gourmet, Food Arts, The Wine Spectator, W, USA Today and Elle. In 1997, GQ named Le Bernardin the best restaurant in America. It continues to receive critical acclaim for its food and service, including being recognized by the Zagat guide as the "best food" in New York City for the past six consecutive years. In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert top chef in New York City, and in 1999 they received the Outstanding Service Award.

Pictured above: (from left) Eric Ripert's layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, shaved chives and extra virgin olive oil;  hamachi tuna tartare topped with wasabi tobiko, ginger-coriander emulsion; and seared-rare yellowtail marinated in tandoori spices; pickled cucumber and mango salad.


Black Truffle Vinaigrette


  •     2 teaspoons Dijon mustard

  •     1 teaspoon fine sea salt

  •     2 pinches freshly ground white pepper

  •     3 tablespoons wine vinegar

  •     3 tablespoons sherry vinegar

  •     1 cup plus 2 tablespoons Salute Santé! Grapeseed Oil

  •     2 tablespoons chopped black truffle

Whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the grapeseed oil. Store, tightly covered, in the refrigerator for up to 1 week.  Add the chopped black truffles before serving.