Eric Ripert and Laurent Tourondel, two culinary superstars, try their hand at each other’s game.
All chefs have their specialties, but few have conquered entire species. Enter, stage right, Eric Ripert, whose precision and restraint have defined the fragile medium of fish for fine dining. And enter, stage left, Laurent Tourondel, who has wrestled every American translation of beef into his own French idiom. But what would happen if le roi de poisson and le maître du steakhouse were asked to swap métiers — Tourondel taking on seafood, and Ripert trading his tweezers for a meat cleaver? That was our challenge to them, and both gamely accepted.