© David Malosh

Eric Ripert's excellent vegetable soup tastes like summer all year long.

Annie Quigley
Updated May 24, 2017
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Chef Eric Ripert of New York City’s Le Bernardin travels from Bhutan to Italy to be inspired by "new architecture, new cultures, new everything." But in his memoir (out this month), Ripert returns to a familiar place: the south of France, where he grew up. "At least once a week in the summers we had pistou soup," he recalls. "It’s so hot there. Basically you eat lunch under the shadow of the trees and, at night, at the front of the house—sometimes in the driveway. It’s a time to be convivial," he adds. "It’s not a luxurious experience." Now he makes his aunt’s version of the classic Provençal soup when he cooks for himself. "It’s not about experimentation," he says. "It’s about great flavors that I love." 155 W. 51st St.; .



Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.