The menu at three-Michelin-starred Le Bernardin is ever-changing, but seafood remains the star of the show. Chef Eric Ripert prizes extremely fresh ingredients, and 90 percent of the seafood arrives the morning of service — including the scallops. Ripert and his team serve up some of the most luxurious takes on seafood by always evolving, learning, and pushing the envelope in the kitchen. It’s no wonder Le Bernardin is considered one of the best restaurants in the world | Eater
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The menu at three-Michelin-starred Le Bernardin is ever-changing, but seafood remains the star of the show. Chef Eric Ripert prizes extremely fresh ingredients, and 90 percent of
Eater. Eater · Original audio. The menu at three-Michelin-starred Le Bernardin is ever-changing, but seafood remains the star of the show. Chef Eric Ripert prizes extremely fresh ingredients, and 90 percent of the seafood arrives the morning of service — including the scallops. Ripert and his team serve up some of the most luxurious takes on ...
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With three Michelin stars, Le Bernardin remains one of New York City’s most thrilling and technically astute restaurants. Watch the pastry chef turn a coconut into an edible work of art. | Eater
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LE BERNARDIN POUNDED TUNA Everyone always asks me what is Le Bernardin signature dish? Although we don’t set out to create signature dishes … the Thinly Pounded Tuna over Foie Gras on a Toasted Baguette has been on the menu for many years because we have clients requesting it over and over again. | Eric Ripert
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LE BERNARDIN POUNDED TUNA Everyone always asks me what is Le Bernardin signature dish? Although we don’t set out to create signature dishes … the Thinly Pounded Tuna over Foie Gras on a Toasted Baguette has been on the menu for many years because we have clients requesting it over and over again. | Eric Ripert
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With three Michelin stars, Le Bernardin remains one of New York City’s most thrilling and technically astute restaurants. Watch the pastry chef turn a coconut into an edible work of art. | Eater
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LE BERNARDIN POUNDED TUNA Everyone always asks me what is Le Bernardin signature dish? Although we don’t set out to create signature dishes … the Thinly Pounded Tuna over Foie Gras on a Toasted Baguette has been on the menu for many years because we have clients requesting it over and over again. | Eric Ripert
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