maître d’ - Le Bernardin, NYC

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Reimagination, not reiteration, defines Le Bernardin’s continued success as the vanguard of fine dining in New York City.

 

Le Bernardin has held four New York Times stars, the newspaper’s highest accolade, for an astonishing 26 years – a feat unmatched by any other restaurant.


Founded in Paris, France, in 1972 by Chef Gilbert Le Coze and his sister Maguy, Le Bernardin moved to NYC in 1986, garnering four stars that year. Current chef Eric Ripert took the helm in 1994 and had the stars reconfirmed. The focus remains on seafood, yet while many of NYC’s classic French restaurants long ago devolved into self- parody, Le Bernardin has consistently reinvented itself.


While Le Bernardin is unabashedly French in influence, Ripert is not afraid to embrace a more global vision and he deftly incorporates non-traditional, and especially Japanese, elements into his masterful creations. Ingredients are scrupulously sourced – the freshest seafood, vegetables from local farmers, Wagyu beef. The menu is categorised as Almost Raw, Barely Touched, and Lightly Cooked, highlighting the chef’s ethos of allowing the purity of the ingredients to come to the fore. It is the adherence to the purity of the ingredients themselves that makes Ripert’s cooking so distinctive.



 

Contact

New York, USA
Distance: 10,792 km
Flight Time: 14 hours, 10 minutes
Frequency: Daily

> Book Now

Le Bernardin
155 West 51st Street New York, NY 10019
Tel: +1 212 554 1515
www.le-bernardin.com

 

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