Le Bernardin’s Eric Ripert Creates Two Restaurants for The Ritz-Carlton, Grand Cayman

Chef de Cuisine Richard Brower to Oversee Blue by Eric Ripert and Periwinkle by Eric Ripert

NEW YORK, May 10 /PRNewswire/ — The Ritz-Carlton, Grand Cayman and Eric Ripert are pleased to introduce the two restaurants that will define the dining experience at the Caribbean’s newest and most elegant resort. With Ripert Consulting, Inc. overseeing the design, development and operations of both establishments, they will be the first two restaurants to bear the name of the internationally acclaimed chef and co-owner of Le Bernardin, the top rated restaurant in New York.

Blue by Eric Ripert will be a fine dining seafood restaurant while Periwinkle by Eric Ripert will offer an al fresco Mediterranean experience overlooking the resort’s waterways. Appropriate to their setting in the Caribbean, each in its own distinctive way will reflect Ripert’s passion, and extraordinary talent for celebrating the essential nature and character of seafood. Ripert has chosen his colleague, Richard Brower, currently Sous Chef at Le Bernardin, to be Chef de Cuisine for both restaurants.

“The Ritz-Carlton, Grand Cayman gives me an opportunity to once again explore and celebrate the pleasures of seafood, bringing together the traditions of the Mediterranean, the Caribbean and all the other parts of the world where the gifts of the sea are the centerpiece of local cuisine. It is exciting to have this opportunity to create a new dining experience in the Caribbean. It is especially gratifying to work with my outstanding colleague, Richard Brower, who has distinguished himself so highly here in New York,” Ripert said.

Brower was named Sous Chef at Le Bernardin in 2000 after joining the restaurant in 1998. He began his career ten years earlier as a cook at the Huntington Hilton Hotel on Long Island where he was named Cook of the Year in 1990. After two years as Chef Garde Manger at Seasons Resort and Conference Center (1991-1993), he joined the North St. Grill where he was promoted to Sous Chef. Brower also held that position at Tapika and Sign of the Dove before joining Le Bernardin.

Blue by Eric Ripert

Think of Blue by Eric Ripert as a voyage into the deep, tropical waters of the Caribbean, where, in the grand tradition of Le Bernardin, seafood is elevated to perfection, where every activity in the kitchen centers on maximizing the promise of quality and freshness, where a setting of modern elegance is exceeded only by a uniquely tantalizing menu.

From arrival via a grand staircase enhanced by cascading water, fiber optic lights and a soaring sculpture of twin angel fish, guests at Blue will be immersed in a soothing nautical ambiance. A blue carpet forms concentric circles in graduated hues to mimic rippling water around a semi-circular bar. A glass sculpture braids shades of blue into forms reminiscent of waves. In keeping with the restaurant’s tropical setting, lounge tables are of polished teak while dining tables mimic bamboo stalks. Fabrics weave aquas and blues, with gold, travertine, terra cotta and amethyst accents. Dining chairs are bound with multi-colored rattan and statuesque barstools feature backs of checkerboard hardwoods. Waterway views and the breezes of the North Sound bring guests dining on the terrace a step closer to the sea.

In the tradition of Le Bernardin, the menu at Blue by Eric Ripert will be prix fixe, with a tasting menu also available. Blue will be open for dinner (and private group breakfasts) only. The restaurant seats 122, with 82 in the dining room and 40 on the terrace. There is also an intimate private room for groups of 10 or less, and a separate dining space for groups of 30 to 40 guests.

Periwinkle by Eric Ripert

Whimsically named for both the distinctive shade of blue and the tiny mollusk that lives on the edge of the sea, Periwinkle by Eric Ripert, a Mediterranean inspired bistro, pays homage to the incomparable pleasures of simply prepared seafood. Recalling Ripert’s Andorran and Provencale heritage, the palette of this alfresco grill with seating on either a covered terrace or under the sun and stars is shaped by subtle herb-infused flavorings. Only the finest sea salt and olive oils will mingle with fish that has traveled from boat to plate inside 24 hours.

Periwinkle also will be the center of energy and music at The Ritz- Carlton, Grand Cayman, offering live entertainment and an ideal vantage point for watching golfers finishing their rounds, children playing in the pool, boats cruising the waterways or palm trees swaying over manicured lawns.

Periwinkle’s blond teak tables rest on “X” shaped pedestals. Chairs have sloping backs and arms and are covered in cushions of deep gold, putty and teal or a brighter mix of lime, sunshine yellow and periwinkle. Accent pieces feature braided and ribbed teak while jars of herb infused oils and sea salts add an earthly richness. The conical periwinkle shell itself will be a recurring motif in the restaurant’s design for logo, menu cover and table ware, sliding languidly across dinner plates and hand-etched on glassware. The casual yet high-energy feel will be underscored by solid, bamboo-patterned placemats and translucent, cobalt handled flatware.

Periwinkle by Eric Ripert, offering a more casual dining experience than Blue, will be open for lunch and dinner. It seats 130, with approximately half the seats in the open air, the other half under cover.

About The Ritz-Carlton, Grand Cayman

Situated on 144 acres stretching sea-to-sea from the acclaimed Seven Mile Beach to the North Sound, The Ritz-Carlton, Grand Cayman and The Residences at The Ritz-Carlton, Grand Cayman, blend a lush Caribbean backdrop with classic British-Colonial architecture. The resort features 365 guestrooms and suites, the first La Prairie Spa in the Caribbean, five dining venues including two restaurants by Eric Ripert of top-ranking New York restaurant Le Bernardin, several bars and lounges, a 6,000-square-foot luxury retail emporium featuring premium brands, the island’s largest ballroom, a tennis center by Nick Bollettieri, the Ambassadors of the Environment by Jean-Michel Cousteau children’s program and a Greg Norman-designed nine hole golf course. For more information please visit http://www.ritzcarlton.com/ .

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