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Three Michelin Star

CHEF ERIC RIPERT | FRENCH / SEAFOOD

City: New York City. 155 W 51st St, New York, NY 10019

MICHELIN WORTHY | REVIEW | NEW YORK CITY

Clocking in at the #44 spot on the World’s 50 Best Restaurants list, Le Bernardin is still going strong after all these years! That’s 37 years to be exact, and thus cementing its position as a classic New York institution and securing its spot as one of the biggest seafood splurges in town. Established in Paris nearly 50 years ago by brother and sister Gilbert and Maguy Le Coze, Le Bernardin expanded to New York in 1986. Decorated New York chef Eric Ripert runs the kitchen, and seafood remains Ripert’s passion.

Le Bernardin now has an eight-course Chef’s Tasting menu, an eight-course Vegetarian Tasting menu, and a four-course dinner option where dinners can make your own selection within each course. Additionally, there is also a more budget friendly three-course lunch menu as well. Overall the menu is very seafood and fish-centric, with very little meat selections. We went for the Chef’s Tasting Menu, which had no meat at all. It was definitely a splurge, but when dining at Chef Ripert’s restaurant, it is indeed splurge worthy.

PHOTOS | LE BERNARDIN

Amuse-Bouche

Tuna. Salmon. Crab.

TARAGAI

Thinly Sliced Taragai (served in its shell)
Saffron Gelée, Extra Virgin Olive Oil
*Taragai Clam (from Japan) looks like a giant mussel but tastes like a firm sweet Scallop

Mini brioche. Mini baguette Mini raisin cranberry.

*the brioche was yummy, I asked for seconds. Then a toast to the start of a wonderful evening and culinary experience at Le Bernardin.

SCALLOP-CAVIAR

Warm Scallop “Tartare” Osetra Caviar Sauce Marinière

*this was really delicate and delicious, didn’t even know it was scallop tartare originally

LOBSTER

Warm Lobster “Carpaccio”; Squash-Herb Salad, Thai Curry-Lemongrass Bouillon

*sauce poured table side, this lobster was perfectly cooked, utterly delicious

LANGOUSTINE

Seared Langoustine; Sweet Corn Mousseline, Spiced Coconut-Lime Emulsion
*wow, my favorite bite of the night really wish there was more than just two bites to this dish, but the langoustine was just barely cooked, crisp, sweet, and amazing!

FLUKE

Pan Seared Fluke; Twice Baked Mini Potatoes, Urchin-Bouillabaisse Emulsion

HALIBUT

Steamed Halibut; Truffled Sunchoke Purée, Baby Root Vegetables, Sauce Bourguignonne

*sauce poured table side

Pear

Poire-Williams Sorbet, Lemon Verbena
*very refreshing, nice marrying of flavors

CITRUS “MADELEINE”

Vanilla Genoise Sponge, Lemon Mousseline, Berry Medley

*not what I expected at all… despite being labeled “citrus” it was not over powering, but very light and a dainty ending the meal.

Le Bernardin’s Pastry Chef Orlando Soto puts the finishing touches on the Chocolate-Caramel Celebration Cupcake at Le Bernardin.

Cocoa Sponge Cake; Caramel Cremeux + Petite Fours

*this cupcake was decadent and perfect

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