Ripert and Carroll Cook Together Again

Last night, world-renowned chef Eric Ripert reunited with his chef de cuisine Jen Carroll at 10 Arts, presenting a once-in-a-lifetime meal for the lucky diners who managed to snag a reservation.

Ripert spent a lot of time cooking with his team from Le Bernardin, who joined Carroll and her crew from 10 Arts in a kitchen that resembled an ant farm with machine-like efficiency, which turned out six courses of sophisticated and ridiculously delicious food. The amuse bouche was a tease on Carroll's current progressive oyster tasting menu, featuring the kusshi, which is rare on the east coast.

Both chefs spent the time in between course glad-handing the diners, posing for pictures, and signing autographs and books for the rubber-necking. The highlight, though, was definitely the food itself.

1st Course:
Yellow Fin Tuna, pounded thin, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil - Eric Ripert

2nd Course:
Soft Poached Farm Egg with Roasted Asparagus and Fines Herb Butter - Jen Carroll

3rd Course:
Charred Octopus with Fermented Black Bean-Pear Sauce Vierge, Ink-Miso Vinaigrette - Eric Ripert

4th Course:
Baked Wild Striped Bass, Baby Carrot-Herb Salad, and Miso Butter Sauce - Eric Ripert

5th Course:
Jamison Farms Rack of Lamb with Quinoa and Feta Tabbouleh, Pomegranate Jus - Jen Carroll

6th Course:
Cashew and Chickpea Shortbread, Cardamom-Yogurt Sorbet - Monica Glass

[The Feast Philadelphia]

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Jen Carroll Brings a Bit of Le Bernardin to 10 Arts

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