Well-known for his work with seafood, Eric Ripert is a French chef, television personality, author and co-owner of New York’s famous Le Bernardin. Ripert partnered with The Ritz-Carlton Hotel Company in order to open restaurants around the world, including; Westend Bistro in Washington, 10 Arts Bistro in Philadelphia and Blue in Grand Cayman, where I was lucky enough to dine this month.
Eating at Blue by Eric Ripert is like witnessing the creation of art. From the in-depth knowledge of the sommeliers to the food pairings and presentation, nothing has been left to chance at Ripert’s Grand Cayman restaurant. The menus feature locally caught and responsibly fished seafood and you can select from a Prix Fixe or Blue by Eric Ripert and Blue Classics Tasting Menus.
We started our meal with an amuse-bouche of an oyster on a bed of sea salt accompanied by a glass of Legras & Haas Rose Brut Champagne, which was one of the most delicious champagnes I have ever tried. We then moved on to the first course, where I enjoyed Wahoo ceviche, “Peruvian Style”, with avocado, sour orange and cilantro, which was incredibly fresh and flavorful. For the second course, I chose the Lobster with warm salad, crispy nordi, and dashi brown butter, which I found rich without being overwhelmingly so. For my third course, I chose the cod, which was the perfect light finish to the meal.
Head Sommelier Kristian Netis recommended a bottle of Sancerre Le Grand Roc 2009 and we couldn’t have been happier, all agreeing it was the best wine we’d had on the trip (and we’d had plenty).
We finished off the meal with a dessert of warm chocolate tart with hazelnut and roasted banana ice cream and washed it all down with the remainder of the wine. While we enjoyed several courses and a variety of flavors (and a lot of wine), everything went together so perfectly that it’s easy to see why Blue by Eric Ripert has received the AAA Five Diamond Award 2008 – 2013 and the Wine Spectator – Best of Award of Excellence 2008 – 2013.