About our Restaurant
“Arriving from Paris in 1986, we quietly opened Le Bernardin in New York…” Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986. After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.
Featured dishes/poster
The menu at Le Bernardin is uniquely partitioned into three progressive culinary philosophies: “Almost Raw,” “Barely Touched,” and “Lightly Cooked”. Tuna and Foie Gras: Perhaps the restaurant’s most legendary flagship dish. It features razor-thin, pounded layers of yellowfin tuna draped elegantly over a crisp toasted baguette with rich foie gras flakes, chives, and a drizzle of extra virgin olive oil.
