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 the ingredients themselves, with a graceful simplicity at the heart of the cooking, both 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 perfectly balanced showcase of Ripert’s sensuous culinary style.
Faultless service and a superlative wine list, overseen by chef sommelier Aldo Sohm, underline Le Bernardin’s status as a world-class restaurant of the highest level. The dining room exudes style and sophistication, with teal panels and shimmering metal mesh evoking a sense of the sea and a three-panel painting of a blustering ocean.
A subliminal seafood experience
Barely cooked scallop is simply paired with brown butter dashi; sautéed langoustine comes with truffle and 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 is simply sublime.