Ripert is close friends with Scott Bryan. As a thanks for my work he sent me to Le B for an ex-tended stage. I made quite a bit of tuna carpaccio in those days as well as worked with Chef on a few specials. Also, in continuation to the tangled web that is kitchen help I need to say that Chef Chris Gesualdi (The Tonic and Montrachet) worked at Le B back under Gilbert-the original chef and brother to Maguey. I have copies of the recipe books to prove it!