Eric Ripert and the Art of Cooking Vegetables
Christopher Kimball’s Milk Street Radio
00:00
Those Are the Tricks of the Trade, a Little Bit, Not Too Much, Just a Pinch
I worked with jou at robuchamp, which was a very different person than genoui paradin. I don't know boucuse very well because i never worked for him. Although bocuse had the reputation of being a bon vivent. And if i can give you an example, it's like going to a catholic school, escaping and ending in a woodstock. A concerta robuchamp will be the will be the catholic at school. Discipline, right? Lot of rigor. He was extremely creative, very original, very unique and very unusual.
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