Éric Ripert, the Michelin star awarded Chef of the "Le Bernardin", will be visiting the Amankora Thimphu in Bhutan on September 14 and 15, 2012. His  New Yorker restaurant "Le Bernardin" is listed by the internationally renowned guides and magazines as one of the best gourmet venues worldwide. The restaurant was awarded by Guide Michelin with the highest valuation of 3 stars and was distinguished with 4 stars by the New York Times.

Éric Ripert's speciality is modern French cuisine, focussing on seafood and fish. Born in 1965 in Antibes at the Côte d'Azur, he not only is known as an extraordinary talented Chef but also as a book author and by appearances on television.

Ripert's guest performance at Amankora Thimphu highlights a premiere in Bhutan: It is the very first time that a chef of his class honours the beautiful Himalayan Kingdom with his culinary art. On both evenings at the luxury resort, Ripert will compose exquisite dinner menus, for which he combines his French way of preparation with unique local ingredients. The Executive Chef of the Amankora Thimphu, Matthew Schaefer, formerly worked as Sous Chef  at "Le Bernardin" and will familiarize Ripert with the signature dishes of the Bhutanese Amanresort.

Ripert, a practising Buddhist, will then proceed on a culinary tour through the country and besides Amankora Thimpu he will also stop off in the four other Amankora lodges, which are situated in the valleys of Paro, Punakha, Bumthang and Gangtey.

Between September 14 and 27 guests of Amankora enjoy the unique possibility to accompany the master chef on his excursions. Besides the visits of temples and monastry fortresses, the meditation with monks as well as walking tours through the picturesque countryside, there will be tastings of Bhutanese specialities such as ema datse, the national dish with chili and cheese. Amankora will also arrange for Éric Ripert a tour to the wild chanterelles in the pine forests near the lodges. Dinner invitation to private homes, the visit of local markets, the harvest of red rice as well as picnics at many charming locations top off the culinary journey.