Cayman Islands-dr
Like any beach in the Caribbean Sea, one would think that the warm, serene water or the sand that (despite the high temperatures) does not burn the feet is enough scenery to ensure an unforgettable stay.
But the Cayman Islands (made up of Grand Cayman, famous for its underwater world; Cayman Brac, a starting point for deep-sea fishing excursions, and Little Cayman, home to diverse wildlife with endangered species) are much more than that.
The location of the three islands at the top of an underwater mountain range (called Cyman Ridge) means that there is spectacular diving all around that is unrivaled.
Wildlife, both on land and in water, hosts turtles, parrots, manta rays, iguanas, miles of coral and unique native flora.
Ritz-Carlton Grand Cayman Hotel and its views- dr
In Cayman, the word experience makes sense, and swimming with manta rays is one of the island's attractions.
But there is more.
15 years ago, the renowned chef Eric Ripert along with other friends (chefs José Andrés and Anthony Bourdain) had the idea of celebrating gastronomy in a (week-long) festival where they could entertain visitors in the different spaces of the Hotel Ritz-Carlton Grand Cayman.
This is how this event was born with a hectic agenda, where from morning to night the most recognized professionals create multiple experiences that range from lunches and dinners of all types of cuisine to pastry or drinks master classes, beach parties and more.
For Marc Langevin, general manager of the hotel, luxury is defined by different experiences, depending on what each person is looking for.
"Beyond the view or how nice a room may be, what guests remember are the moments of happiness. We never stop thinking about how to create memories and we are attentive to individual needs. Finding what makes guests happy "Every person is our purpose."
And that seems to be everyone's goal.
The famous corridor of the Ritz-Carlton Grand Cayman Hotel filled with art-dr
Award-winning sommelier and viticulturist Michael Kennedy, who heads Ripert's wine program, fell in love with the wine world at age 9 in a French class when he heard his story: "Wine is more than alcohol, it's something spiritual. The good "is to create a special moment around it and demystify typical pairings. I love red wine with fish."
And when it comes to tasting, this celebration leaves nothing to chance.
Every corner is dressed for the occasion, and the delicacies and drinks invade not only the property's restaurants but the beach, the spa (which was converted for one night into a drinks bar) and even the elevator!
Where a corner bar was set up to serve Martinis.
Can you ask for anything more?
One to one with Eric Ripert
Eric Ripert-dr
Recognized for his New York restaurant Le Bernardin, with three Michelin stars and also for his warmth and friendliness, the famous chef spoke with ELLE and confirmed what we suspected: “It is very difficult to explain in a scientific way that love in the kitchen can change the taste ”.
FIRST LOVE: my grandmother's apple pie.
My Moroccan mother loved sophisticated food and my Italian grandmother loved country cuisine.
That difference nourished me, but I remember waiting until 4 in the afternoon to eat that whole cake.
3 SECRETS: know the basics.
Without technique, you can't do much.
Create a good team to help you and use good products.
It is impossible for something to turn out well if what we use is not good.
FIRST COURSE: fish with mushrooms and port sauce.
It was a success!
AT HOME: meat with red wine and vegetables that I cook for hours.
ESSENTIAL: salt.
Without that, you can't highlight flavors.
INFLUENCES: Joël Robuchon, with whom I worked in the '80s, and Michel Guérard, who is 90 years old and still as lucid as ever.
CAN YOU GET A GOOD RESULT FROM A BAD MOOD?
Never.
You have to be happy and calm.
Love is transmitted.
YOU DREAMED TO BE... what I am today: at 5 years old I wanted to be a chef.
He wanted to have a luxury restaurant and cook for many people.
THE WAY: I went to hotel school at age 15 and read cookbooks all day.
At 17, I started working in Paris in luxury restaurants, like La Tour d'Argent.
Then in America, with Jean-Louis Palladin, and today in New York, where I live and have my restaurant.
THE HARDEST THING: putting your body and many hours.
At noon and at night you have to make food for an entire room.
There is stress, but it is also a driving force if one knows how to manage it.
TOOL: meditation.
I get up at 6 without an alarm clock, I meditate, I read philosophy and then my day starts.
In my restaurant, the weather is good.
Abuse is unacceptable.
I teach my team to work calmly.
IN ADDITION TO PASSION, YOU NEED…curiosity, humility, discipline and hard work.
TO AN APPRENTICE YOU WOULD TELL: not to be afraid and follow your passion.
It's not bad to fail, you always learn.
If you had a bad day but learned something, it was worth it in the end.
FAVORITE PLACE: Balthazar, in NYC.
I go every ten days because I love the atmosphere.
A TASTE: When traveling, I try local food.
I don't mind going to a starred restaurant.
I love street food from Vietnam or curried goat empanadas from Jamaica.
TIP: have time for yourself and family.
Over time, I learned that we have to do simple things that do us good.
@ritzclarltongrandcayman/ @caymancookoutofficial
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