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.

Pan Roasted Squab Stuffed with Truffle

Eric Ripert
Culinary Director of restaurant Blue at The Ritz-Carlton, Grand Cayman;
10 Arts at The Ritz-Carlton, Philadelphia; and Westend Bistro at The Ritz-Carlton, Washington D.C.

Ripert’s meat dish uses just three ingredients: squab, olive oil and black truffle. The key? “Super-luxurious ingredients, an almost unmatchable simplicity.”
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Poached Shrimp & Heart of Palm Salad, Ginger-Citrus Vinaigrette

Laurent Tourondel
BLT Market at The Ritz-Carlton New York, Central Park; BLT Steak at The Ritz-Carlton, Westchester; and BLT Steak at The Ritz-Carlton, San Juan

Tourondel raises French bistro cooking to new heights of flavor — and comfort. Here, he pairs shrimp with curry-spiked mayonnaise and layers cool discs of heart of palm on top.
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