French Alps
Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.
Tony and Eric Ripert went skiing here in the French Alps, which Tony describes as a place he fears, but is allowing Eric to have "payback" for the torture Eric endured in Sichuan China.
"A special place at the bottom of the mountain," describes Tony. "croute with morilles, and cream, lots of cream....farcante: a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie."
Eric Ripert met with Maurice Guillot, Eric's mentor at this butcher/cheese shop. They bought beef tenderloin to make steak au poivre, tomme de chevre, and saucisson.
Eric Ripert and mentor Maurice Guillot went to this wine & spirits store to purchase champagne, white burgundy, and cognac.
Eric's dream as a kid was to work as a park ranger, so they met with a lady named Sonia Popoff who does this for a living. "She's who you call when things are really bad," says Tony. They rescue skiiers who injure themselves on the mountain.
Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate. Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.
Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta. Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.