Elegance and refinement result in sublime seafood dishes
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. Yet the restaurant continues to move forward by constantly evolving its menus.
With a focus on freshness, sourcing and subtle textures and flavours, dishes are exquisitely delicate in their execution and presentation. Drawing inspiration from its New York surroundings as well as French cooking techniques and international flavours, Le Bernardin pays homage to its ingredients themselves, with a graceful simplicity at the heart of the cooking, enhancing and elevating the fish.
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.
Polished service and a superlative wine list overseen by chief sommelier Aldo Sohm underline Le Bernardin’s status as a world-class restaurant of the highest order. The dining room also exudes style, with teal panels, shimmering metal mesh evoking a sense of the sea and a three-panel painting of a blustering ocean.