Part 8/9:
Chef Éric Ripert, who leads the culinary team, emphasizes the importance of reinvention and staying current without losing sight of the foundational aspects that make the restaurant special. His approach can be described as artisan; he values not only high quality but also the enjoyment of the process with his team.
This philosophy creates a nurturing environment, allowing teams to experiment and collaborate, ultimately leading to innovative dishes such as new variations on crab and lobster. The intention to evolve while respecting tradition keeps the spirit of the restaurant alive.