Eric Ripert Modernist Dinner – November 1, 2024

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About the Modernist Dinner

This very special dinner series produced by second year students of The Culinary Institute of Montana at FVCC celebrates chefs whose style, substance and influence are shaping American cuisine.  Each dinner features different chef inspired menus.  Our students study these chefs, write and cost a menu and then present this dinner in their honor to the public.

November 1 Menu

Amuse

Tuna Carpaccio

Foie Gras Crostini

2^nd Course

Bahian Seafood Stew

Grouper, Shrimp, Coconut & Tomato

Intermezzo

Yuzu – Crème Fraîche

Sorbet, Fresh Wasabi

3^rd Course

Roast Monkfish

Sake-Miso Broth, Turnips, Shiitakes

4^th Course

Uni Butter Pasta

Caviar, Chives

Dessert

Banana Souffle

Dark-Rum – Vermouth Sabayon

About Chef Eric Ripert

Eric Ripert is a French native who also lived in Andorra as a child. He found his love of cooking close to home and chose to attend culinary school in Perpignan, France before moving to Paris to hone his skills.  He began his formal career at the renowned La Tour d’Argent before moving to work under Chef Joel Robuchon at Jamin.   Chef Jean Louis Palladin at the Watergate Hotel hired Eric as a sous chef before he moved to New York City as sous chef to David Bouley.  He was then recruited to Le Bernardin where his career has flourished.  He became Executive Chef and part owner earning the New York Times four-star rating at the age of 29 which Le Bernardin has held for over 35 years, the only restaurant to do so.  A decade later Le Bernardin was awarded three Michelin stars for excellence in cuisine.   In 2011 he opened Aldo Sohm Bar honoring his long time wine director and most recently has opened Blue in Grand Caymen in partnership with Ritz-Carlton Hotels.

Chef Ripert is one of the world’s great chefs with a focus on refining technique in fish cookery.

His skill has been showcased on countless television shows including Top Chef, A Cook’s Tour, Anthony Bourdain:  No Reservations and Anthony Bourdain:  Parts Unknown.   He debuted Avec Eric on PBS Stations which earned him two Daytime Emmy Awards for Outstanding Culinary Program.  Chef Ripert has appeared in numerous cooking shows over the years and published several award winning cookbooks and his memoir “32 yolks  From My Mother’s Table to Working the Line” which appeared on  The New York Times bestseller list.

Chef Ripert has used his fame in many philanthropic endeavors chairing City Harvest a pioneering food rescue program in New York City as well as hosting Taste and Tribute New York to benefit restore Tibetan-language texts for distribution in the Himalayan region.

Questions

Please contact Culinary Institute of Montana Program Director Manda Hudak at mahudak@fvcc.edu or 406-756-3932.