High level of establishments: make a reservation into your favorite Gourmet restaurant and enjoy careful preparation with meticulous presentation of food.
Characterised by more delicate and lighter recipe, discover revisited dishes and Molecular gastronomy with an increased emphasis on presentation.
For lunch or dinner, select fishes, molluscs, crustaceans or any other aquatic animals and plants with a glass of white wine from Burgundy, Alsace or Loire Valley.
Wine bar: Merlot, Sauvignon, Chardonnay or Champagne.
Welcome to Le Bernardin restaurant in Theater District, NYC! Michelin-starred Parisian restaurateurs Maguy and Gilbert Le Coze opened Le Bernadin in Paris as a fish restaurant in 1972, receiving a Michelin star in 1976 and two more in 1980 . When Gilbert died in 1992, his brother worked with Chef Eric Ripert to develop the seafood offering. The New York launch was a huge success, earning a four-star NY Times rating within three months. The awards have rolled in ever since. The restaurant has held three stars from the Michelin Guide since its 2005 and ranks 24 on the World’s 50 Best Restaurants list. The New York Zagat Guide has awarded the restaurant the “Best Food” category for the last nine consecutive years, and in 2015 it was rated by the guide as New York City’s top restaurant for food and service. Le Bernardin has earned seven James Beard Awards since 1998, including “Outstanding Restaurant of the Year,” “Top Chef in New York City,” “Outstanding Service,” “Outstanding Chef in the United States,” “Outstanding Pastry Chef,” “Outstanding Wine Service,” and “Best Restaurant Design” in 2012. Most recently, the Foundation named Maguy Le Coze as Outstanding Restaurateur in 2013. In 1999, Ripert and partner Maguy Le Coze started a restaurant consultancy working with establishments in New York and as far afield as Florida, and California and has partnered with the Ritz-Carlton to open restaurants in Washington D.C., Philadelphia and the Caribbean. Le Bernardin’s published its first cookbook Le Bernardin—Four Star Simplicity, in 1998, followed by A Return to Cooking (2002), On the Line (2008), Avec Eric (2010) and My Best: Eric Ripert (2014). Chef Ripert released has released an autobiography entitled, 32 Yolks: From My Mother’s Table to Working the Line (2016). Bon appétit New York City!
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