To gourmands around the world, Éric Ripert needs no introduction. The France native’s renowned New York City institution Le Bernardin is one of the country’s most decorated restaurants.
While Ripert may be known for applying his vision to the finest fresh seafood, he has been trumpeting the virtues of plant-based dining with the release of his latest cookbook, 2021’s Vegetable Simple.
“What I cook at home is very different from what I cook at the restaurant,” Ripert says. “With this book, I didn’t want to be preachy or judgmental. But eating vegetables makes you feel good and light, and has health benefits.”
In recent years, Ripert, 56, has become more interested in the effects his influence has on climate change.
“Good practices of cultivating land and organic farming are important,” he explains. “I still eat meat. But I wanted to give alternatives.”
In Vegetable Simple, recipes for dishes such as Mushroom Bolognese and Fava Bean and Mint Salad are straightforward, without complex steps or ingredients.
“I think a lot of people are inspired by something new. Ten years ago everyone was excited about bacon and pork belly...now it’s trendy to eat vegetables,” Ripert explains. “People are discovering that vegetables connect you to the season, they’re nutritional and delicious. It’s a way to be very much in the present.”