Famed New York chef thinks L.A. food is getting better

Eric Ripert walks into the Hungry Cat after signing books at the Hollywood Farmers' Market, and he's carrying a plastic bag. "I bought some detox," he says (it was a late night at the Chateau Marmont), pulling out a bottle of raw sugar cane juice and pouring a little for everyone at the table. "The sugar cane really gives you energy." Ripert -- chef-partner at the four-star, seafood-focused French restaurant Le Bernardin in New York -- is in L.A. for a few days en route to San Francisco and Seattle to promote his book, "On the Line." "My friend Anthony Bourdain says [touring for a book] is like campaigning for an election," he says. No wonder he needs the energy.

In between BeauSoleil oysters with Chablis, lobster omelet and crab cakes, Ripert chats about his book, L.A., Le Bernardin, his favorite seafood, his appearance on this season's "Top Chef" (well, he says he can't talk about that), and his website Avec Eric.

About Los Angeles: I come to L.A. three or four times a year. I love the laid-back aspect; I would love to live in California. I love Chateau Marmont, where I stay. [Coming to L.A.] is an excuse to stay there.... There are great restaurants in L.A. It wasn't like this 10 years ago. There's great respect for the quality of ingredients -- I'm talking about the produce -- here. I think in New York, you have to use more tricks, maybe manipulate a little more to get the full flavor of vegetables sometimes.

Read more at the Daily Dish, The Times' food blog.

--Betty Hallock

Photo credit: www.aveceric.com

Eric Ripert walks into the Hungry Cat after signing books at the Hollywood Farmers' Market, and he's carrying a plastic bag. "I bought some detox," he says (it was a late night at the Chateau Marmont), pulling out a bottle of raw sugar cane juice and pouring a little for everyone at the table. "The sugar cane really gives you energy." Ripert -- chef-partner at the four-star, seafood-focused French restaurant Le Bernardin in New York -- is in L.A. for a few days en route to San Francisco and Seattle to promote his book, "On the Line." "My friend Anthony Bourdain says [touring for a book] is like campaigning for an election," he says. No wonder he needs the energy.

In between BeauSoleil oysters with Chablis, lobster omelet and crab cakes, Ripert chats about his book, L.A., Le Bernardin, his favorite seafood, his appearance on this season's "Top Chef" (well, he says he can't talk about that), and his website Avec Eric.

About Los Angeles: I come to L.A. three or four times a year. I love the laid-back aspect; I would love to live in California. I love Chateau Marmont, where I stay. [Coming to L.A.] is an excuse to stay there.... There are great restaurants in L.A. It wasn't like this 10 years ago. There's great respect for the quality of ingredients -- I'm talking about the produce -- here. I think in New York, you have to use more tricks, maybe manipulate a little more to get the full flavor of vegetables sometimes.

Read more at the Daily Dish, The Times' food blog.

--Betty Hallock

Photo credit: www.aveceric.com