![]() ![]() Next, I would attend my classes at the school, assist the chefs with their classes, and then finally, head back to the restaurant for dinner service. when I would arrive at Le Recamier to prep for lunch service. During that time I also worked as the chefs’ assistant at the school and did a stagière at the famed one-star, Le Recamier.ĭuring my time in culinary school, a typical day started at 6 a.m. ![]() My father gave me the gift of attending culinary school at the famed Le Cordon Bleu in Paris and I lived on the Île Saint-Louis for two years, following the rigorous curriculum of culinary and pastry arts. When I graduated Tulane, I didn’t wait long before following my true passion: cooking. It was here, 40 years ago, where we first tasted shrimp provençal, which is still the inspiration for the dish on our menu at Blue Ribbon today. This is where Bruce and I visited our first professional kitchen. Besides frequent trips to the markets, we did our fair share of dining out in Venasque as well. My brother and I always loved spending hours in the markets speaking to the people who held such passion for their trade, whether it was making cheese or sausages or knowing how to grow the best artichokes. Many of our trips took place in an area in the Provence-Alpes-Côte d’Azur region called Venasque. On a Bromberg itinerary, markets were never something we happened to stumble upon while on our way to someplace else - the markets were always the main event. He has always taken great pleasure in creating wonderfully researched and detailed itineraries to lead our culinary explorations. My father has traveled to France for the last 61 consecutive years. All of our childhood trips were centered around food - be it dining out or cooking with the bounty collected from the day’s market visits, everything always involved food. Starting from a young age, our father’s love for French cooking was something that was cultivated in us and, for our family, food was a way of integrating into the culture. My brother Bruce and I have a deep appreciation for the cuisine of France. Eric wrote in to Food Republic to discuss his latest trip to France, which consisted primarily of visiting southern regions. The Brombergs have always had a close connection with France, having both attended culinary school and worked their way through the kitchens of Michelin-starred establishments all over the country. The brothers’ flagship SoHo restaurant - originally and still full of French influences - was instrumental in helping usher in an era of downtown, late-night dining in the city. Bruce and Eric Bromberg are two of New York City’s most recognized restaurateurs, launching their Blue Ribbon restaurant empire over two decades ago and having since expanded to London and Las Vegas. ![]()
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