- Posted September 18, 2012 by
Chef Eric Ripert cooking in Bhutan
Chef Eric Ripert got into the food business because he wasn’t a bright student in school. So he joined a culinary school after which he worked with a number of big restaurants in Paris and New York.
His cooking style was inspired by travelling and the people of New York. Simplicity was also his signature style.
Having heard the best time to visit Bhutan was in September, he accepted the invitation from Amankora’s chef to prepare two dinners at the restaurant for couple of week visit to the five Amankora restaurants in the country.
Chef Eric Ripert will be preparing in Bhutan include carpaccio of tuna, ravioli of shrimp with truffle, arctic char, hamachi and pea-wasabi sauce.
Being a Buddhist, Eric Ripert said one should never disrespect the lives taken for the meat. “We must pay homage to the souls,” he said. To counterattack a bit of karma, he said, he feeds the hungry and underprivileged ones for the sins he’s committed. “I also light thousands of butter lamps in Bodhgaya, India, once a year,” he said.
Based on his experiences in the country, he said he would like to incorporate some Bhutanese culture in his dishes.