At New York’s Michelin three-star Le Bernardin, that lone lobster claw sitting in a lime-green remoulade upon a sea of porcelain might seem the essence of simplicity, but because chef Eric Ripert is behind it, you know better. Its minimal presentation belies the intricacies that that went into its creation.
No surprise then that the celebrated chef would apply the same spare aesthetic to the renovation of his personal kitchen. Sleek efficiency was what he craved. “It looks like nothing,” he says, “like a table and a wall.” But that sparseness is all about performance. “It’s the Formula 1 of kitchens. I can cook for 20 people by myself.”
Ripert likes the clean
