Widely considered one of the top seafood restaurants in the world, Le Bernardin has been perfecting its sophisticated and refined food offer under the guidance of chef Eric Ripert for 20 years.
Le Bernardin, New York’s internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect. After dining room redesign in 2011, the interior walks in step with the cuisine: up-to-date, lively, intimate and playful.
At Le Bernardin the menu is split into Almost Raw, Barely Touched and Lightly Cooked sections, while two distinct tasting menus offer a balanced showcase of Ripert’s refined culinary style. Barely cooked scallop is simply paired with brown butter dashi; sautéed langoustine comes with truffle, chanterelle, and aged balsamic vinaigrette; and Ripert’s signature dish of layers of thinly pounded yellowfin tuna, foie gras and toasted baguette with chives and extra virgin olive oil continues to delight with its immaculate attention to detail.
Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His focus is on freshness, sourcing and subtle textures and flavours, so dishes are exquisitely delicate in their execution and presentation.
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