• Thursday , 23 March 2017

Peruvian Inspiration with Chef Eric Ripert

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Gathering photos for his next book “Crossing Borders,” Battman met up with Eric Ripert, Chef and Owner of Le Bernardin. Comprised of black bass, ceviche and chicha sauce, the dish was finely captured by Battman’s lens. Here’s a look at the behind-the-scenes photoshoot and the inside scoop on Ripert’s ingredients:

“We made the sauce with chicha. The real chicha was something that the Incas were masticating. They were spitting it in a bucket and then it fermented. They were offering that to their guests. Obviously centuries later, chicha is made in the factory, almost like a beer. It is drinkable; it has a very low content of alcohol. It has a very particular taste that you cannot find in anything. We did a black bass with a ceviche and chicha sauce. We buy chicha from someone in New Jersey that the Peruvian community uses. There are different kinds of chicha, but this is the one we like. They put a lot of lime juice in it to give it contrast. This dish comes from the mountains of Peru.”

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Eric Ripert’s dish in all its glory:Eric-Ripert-Black-Bass-Battman

Interview and photos (final one excluded) by Kara Chin

Final photo by Battman

Visit Le Bernardin

Watch Eric Ripert talk to Cristina Cote about war and peace

Watch Eric Ripert talk to Cristina Cote about his unusual taste in music

Watch Eric Ripert tell his Tale From The Kitchen

Watch our full length, unedited interview with Eric Ripert

Get Eric Ripert’s recipes for Gin-Cured Gravlax and Foie Gras and Shaved Black Truffles on Country Bread

 

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