We are open for dinner Monday-Saturdays starting at 5:00pm and for Lunch Monday-Fridays 12:00pm to 2:30pm. Reservations can be made online via Resy or by phone at 212-554-1515. We look forward to welcoming you!
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.
Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout six reviews, and is the only restaurant to maintain this rating for that length of time.
In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for “Best Restaurant Design,” and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category.
The restaurant holds several records in New York: it received its four-star review from The New York Times only three months after opening and is the only New York four star restaurant that has maintained its status of excellence for more than 3 decades. Reviews have come in 1986, 1989, 1995, 2005, and most recently in 2012, with the same verdict: four stars. Le Bernardin has received more James Beard Awards than any other restaurant in New York City. In 1998, Maguy Le Coze won the coveted James Beard Award for "Outstanding Restaurant" in America, and in May 2003, the James Beard Foundation named Eric Ripert “Outstanding Chef.” In 2009, Le Bernardin was honored with the James Beard Award for “Outstanding Wine Service.” The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter, and the restaurant ranks 26 on the World’s 50 Best Restaurants list. The New York Zagat Guide has consistently recognized Le Bernardin as top rated in the category of “Best Food” and the 2011- 2016 editions awarded it a 29 food rating: the highest in New York City. In the 2012-2014, 2016 & 2017 Zagat Guides, Le Bernardin is named the Most Popular Restaurant in the city, and in the 2015–2017 guides, it’s also rated the city’s top restaurant for service. New York magazine also rated Le Bernardin #1 in its annual ranking of the 101 best restaurants in New York City in 2006. In his year-end dining feature, Frank Bruni of The New York Times selected Le Bernardin as the “Best Meal of 2008.” Most recently for 2019, Le Bernardin was ranked No. 1 in the World by La Liste, the global food guide and review aggregator.
In 1999, Ripert and partner Maguy Le Coze expanded their business to form Ripert Consulting which so far has shaped restaurants in Florida, California and New York City and has partnered with the Ritz-Carlton to open restaurants in Washington D.C., Philadelphia and the Caribbean.
In September 2014, Ripert and Le Coze extended the elegance of Le Bernardin’s private dining room with the opening of Le Bernardin Privé, a modern and dynamic event space, and Le Bernardin wine director Aldo Sohm opened Aldo Sohm Wine Bar, where guests can enjoy a menu of simple and shareable dishes meant to complement and elevate an extensive and ever-changing wine list.
To the delight of fans all over the world, 1998 saw the publication of Le Bernardin’s first cookbook, called Le Bernardin—Four Star Simplicity. Eric Ripert has also published a memoir, The New York Times bestseller 32 Yolks, and four other cookbooks: My Best: Eric Ripert, Avec Eric, On the Line, and A Return to Cooking.
RESERVATIONS: 212 554 1515
Beginning on the first day of each month, reservations can be made for the entire following month. Our online reservation system is live 24/7. Reservations are not accepted in the Lounge.
We are currently accepting reservations through December 30. January reservations will become available on Sunday, December 1 online via RESY starting at 7:00am ET and by phone on Monday, December 2 starting at 10:00am ET. Credit card information is required to hold all reservations. Cancellation policy is 48 hours prior to your reservation date to avoid $150 per person fee.
Reservation Line Hours \r\nMonday – Friday: 10:00AM – 6:00PM\r\nSaturday: 11:00AM – 5:00PM\r\nSunday: Closed
To contact us by phone, please call 212 554 1515
Mailing Address: Le Bernardin\r\n 787 Seventh Avenue\r\n New York, NY 10019
GIFT CARDS
For Gift Cards, click here to download a Gift Card order form.\r\nEmail to gifts@le-bernardin.com or Fax to (212) 554-1100.\r\nAuthorizing signature of credit card holder is required.
COOKBOOKS
For Cookbooks, click here to download a Cookbook order form.\r\nEmail to gifts@le-bernardin.com or Fax to (212) 554-1100.\r\nAuthorizing signature of credit card holder is required.
MY BEST: ERIC RIPERT \r\nBy Eric Ripert (Alain Ducasse Publishing, 2014)
As one of the world’s most celebrated chefs and luminaries who changed the landscape of fine dining, here are the dishes of Eric Ripert’s career; the distinctive plates that made them household names. My Best: Eric Ripert offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.\r\n\r\n\r\nAVEC ERIC\r\nby Eric Ripert & Angie Mosier (Wiley, 2010)
Join Chef Eric Ripert in his home kitchen as he prepares simple, travel-inspired dishes to enjoy with family and friends. From the hills of Northern Tuscany to the waters of Northern California, find inspiration and creativity in the easy home cooking of the chef and co-owner of New York’s Le Bernardin restaurant.\r\n\r\n\r\nON THE LINE\r\nby Eric Ripert & Christine Muhlke (Artisan, 2008)
On the Line is a look at the inner workings of Le Bernardin: the incredible level of personal commitment, discipline, and loyalty; the precise organization and orchestration of the restaurant’s operations; the details of hiring and training; the real cost of food; the focused preparation of meals; the expected and unexpected challenges of growing a business.
The facts and figures are all here: the pounds of black bass served each week (500); the average number of minutes it takes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are also actors (0).
Told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution.\r\n\r\n\r\nA RETURN TO COOKING\r\nby Eric Ripert & Michael Ruhlman (Artisan, 2002)
Eric Ripert discovered that as he rose to prominence as a chef, he began to drift far, far away from cooking. A Return to Cooking is the antidote. A four-part journey to four different locations over four seasons, the goal of the book was to “cook the landscape” and “cook from the gut,” using local, in-season ingredients and experiencing the joys—and occasional disappointments—of the spontaneity and creativity that are at the heart of cooking.\r\nRipert often says that much of the best cooking happens at home with family or friends. And so he set off with a group of five friends to do just that. The group not only shopped, cooked, and cleaned up together—they lived together in four different houses, each of which had a perfectly ordinary kitchen.
Ripert cooked. Colombian artist Valentino Cortazar sketched and painted. Tammar and Shimon Rothstein photographed. Award-winning author Michael Ruhlman captured the creative process in prose. And Andrea Glick, Ripert’s right hand, ensured the recipes ended up on paper so they could be tested and perfected later. Everyone partook, and everyone—especially Ripert—learned along the way.
This eminently practical book, with nearly 150 recipes, is also a teaching book; dozens of short essays offer advice on subjects like the handling of raw fish, the power of the vinaigrette, and even the merits of Tabasco, shallots, and lemon confit. And of course, it offers guidance about roasting, seasoning, poaching, and sautéing. Every bit as fascinating is the book’s bird’s-eye view of the magic that is created when decades of cooking experience, the forces of intuition, the music of the season, and the ingredients of the landscape all coalesce.\r\n\r\n\r\nLE BERNARDIN: FOUR-STAR SIMPLICITY\r\nby Maguy LeCoze and Eric Ripert (Broadway Books, 1998)
Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder and first chef: “Gilbert was not a classically trained chef,” she says. “He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he’d never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused.”
Today, Chef Eric Ripert carries on the tradition with simple but nuanced dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And of course, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.
Effective: 5/24/2018
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Last updated: [5/24/2018]
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Photography: William Hereford, Lyn Hughes, Daniel Krieger, Nigel Parry, Shimon and Tammar Rothstein, Francesco Tonelli, and Thomas Schauer
Painting: Ran Ortner’s “Deep Water”
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Maguy Le Coze, co-owner of Le Bernardin, was born in a small fishing village in Brittany, France, where her grandfather was a fisherman and her parents owned the Hotel de Rhuys, a small inn and restaurant. These early years instilled in Maguy an undying love of the sea and a continual appreciation of seafood.
By the time she was a teenager, Maguy was already working in the Hotel de Rhuys’ dining room, and her brother Gilbert was learning to cook in the kitchen. The siblings so impressed their father with their skills, that he opened La Biscorne, a summer disco, and let Maguy and Gilbert operate it. In the winter, the two traveled to the French Alps to work at popular clubs and restaurants at the ski resorts.
In 1972, while Maguy and Gilbert were still in their twenties, they moved to Paris and opened a small restaurant named Le Bernardin, after an order of monks devoted to good wine and food. Maguy and Gilbert borrowed recipes from family members in Brittany, and their parents would gather fresh ingredients, such as wild fennel, to ship to Paris by train. Le Bernardin became one of Paris’ hottest restaurants. In 1981, Le Bernardin moved to a larger location and a year later, received two Michelin stars.
Expanding on their Parisian success, Gilbert and Maguy opened a second Le Bernardin in New York City in 1986. Just three months later, they received a four-star review from the New York Times, an unprecedented record. After selling the Parisian restaurant to focus on America, the two opened Brasserie Le Coze in Coconut Grove, Florida, which was named one of “America’s Best 25 Restaurants” by Esquire magazine. In 1994, they opened a second Brasserie Le Coze in Atlanta, Georgia.
With the untimely and tragic death of Gilbert in the summer of 1994, Maguy focused her energies on the New York operations. After selling the Coconut Grove restaurant and closing the restaurant in Atlanta, Maguy worked closely with Chef Eric Ripert to uphold\r\nLe Bernardin’s tradition of excellence and innovation. Following a significant and striking redesign by Bentel & Bentel in September 2011, Le Bernardin continues to maintain this tradition, simultaneously drawing a new generation of diners while staying true to the artistry and consistency that have made it such a success.
In September 2014, Maguy and Eric opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm, just steps away from Le Bernardin. Set in a casual and convivial room, the wine bar offers a menu of simple, shareable plates meant to complement Aldo’s ever-changing, expertly curated wine list. That same month, Maguy and Eric expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.
Maguy received a 2013 James Beard Award for “Outstanding Restaurateur,” the first woman ever to be honored in this category. Under Maguy’s loving guidance, Le Bernardin continues to receive universal acclaim for its food and service, a testament to its timeless appeal.
Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.
In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In September 2011, Ripert and Le Coze unveiled a significant redesign of Le Bernardin from Bentel & Bentel that earned the restaurant a James Beard Award for “Best Restaurant Design” in 2012. The new look features a lounge, a first for the restaurant, where a separate menu is available.
Three years later in September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for the acclaimed wine director Aldo Sohm. Located just steps away from Le Bernardin, the wine bar offers a menu of cheese, charcuterie and simple fare paired with Sohm’s curated wine list in a casual, convivial setting. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.
Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert “Top Chef in New York City” and in 2003, “Outstanding Chef in the United States.” In September 2009, AVEC ERIC, Ripert’s first TV show, debuted on PBS stations and ran for two successful seasons, earning two Daytime Emmy Awards: “Outstanding Culinary Program” (2011) and “Outstanding Achievement in Main Title and Graphic Design” (2010). Avec Eric: a culinary journey with Eric Ripert (Wiley) was released in November 2010 with more than 100 recipes inspired by Ripert’s travels. AVEC ERIC returned for a third season on the Cooking Channel in February 2015. Ripert has also hosted RESERVE CHANNEL’s show “On the Table” on YouTube, which debuted in July 2012, and appeared on the “Late Show with David Letterman,” “The Charlie Rose Show,” “Ellen DeGeneres,” “TODAY,” “Live with Kelly & Michael” and “Martha Stewart.”
In fall 2008, Ripert published On the Line, his second cookbook with Artisan, which in 2002 published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar and writer Michael Ruhlman that was selected by Newsweek as one of its best books of the season. Ripert’s first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter) debuted in 1998, and in 2014, Ripert released his newest cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother’s Table to Working the Line (Random House), which appeared on The New York Times bestseller list. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman.
Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good scotch and peace and quiet.
Les Salons Bernardin, located directly one level above the restaurant and accessible by a separate entrance, is the perfect setting to host a memorable event. Enclosed in etched glass accented by wooden coffered ceilings, the room reflects the understated luxury of the main dining room. Floor to ceiling windows grace the salon with ample natural light during the day and in the evening, soft lighting and the use of warm, neutral colors add to the ambiance of a truly exciting place.
The salon can host from two to sixty guests seated and can be subdivided to accommodate different configurations and seating plans for various party sizes and needs. Menus carefully created by Chef Eric Ripert and his team can be perfectly complemented with wine selections made by Wine Director Aldo Sohm. Les Salons Bernardin, together with a dedicated private dining team, will provide you and your guests with an unforgettable experience.
The newest addition to Le Bernardin’s private dining options, Le Bernardin Privé is located across the Galleria just steps from the restaurant. This vibrant space offers a sophisticated setting for a variety of private events. The dynamic design, accented with contemporary art throughout, reflects the signature style of Le Bernardin.
Composed of two rooms, North and South Privé can be combined to accommodate a range of configurations for various events and party sizes. Prepared à la minute, menu options reflect the cuisine and philosophy of Le Bernardin and are complemented by wine selections carefully curated by our professional wine team.
For further information or to make inquiries please visit le-bernardinprive.com or contact Karin Burroughs at kburroughs@le-bernardin.com / 212 554 1108.
Please fill out the form below or contact Karin Burroughs:\r\nkburroughs@le-bernardin.com / 212 554 1108.
DINING HOURS
Lunch: Monday – Friday 12:00PM – 2:30PM\r\nDinner: Monday - Thursday 5:00pm – 10:30pm\r\nFriday - Saturday 5:00pm – 11:00pm\r\nLe Bernardin is closed on Sundays.
DRESS CODE
Business casual. Jackets are recommended but not required. Athletic wear, loungewear, shorts, T-shirts, short sleeves, sneakers and flip-flops are not permitted. Children under the age of ten are not permitted inside the restaurant. Le Bernardin is unable to accommodate strollers, high chairs, or a children’s menu.
HOLIDAY CLOSURES
November 28, 2024, Thanksgiving\r\nDecember 31, 2024, New Year's Eve\r\nMay 26, 2025, Memorial Day\r\nJuly 4, 2025, Independence Day\r\nSeptember 1, 2025, Labor Day
For inquiries regarding Chef Ripert, speaking or appearance engagements, press and partnership opportunities, please contact:\r\n\r\nRemy Albert, Director of Strategic Partnerships \r\nralbert@le-bernardin.com | 212 554 1515
At Le Bernardin, we endeavor to work with and foster the best talent. Passion, dedication, professionalism and a sense of community in both the kitchen and front of house are paramount to success with our team.
For career opportunities, please contact humanresources@le-bernardin.com, or see below for current job listings on Culinary Agents.
Pastry Cook
Line Cook
Gift Cards are available for purchase in denominations of your choice. For Lunch, Dinner, and Tasting Menu pricing, please reference our menu selection. Common denominations are $50, $100, and $250.
Please allow for two business days to process the order. All sales are final. Gift Cards are redeemable exclusively at Le Bernardin and are non-refundable. Gift Cards are not redeemable for cash and may not be replaced if lost or stolen.
To purchase a gift card, please call the restaurant at 212-554-1515 or email reservations@le-bernardin.com .
Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi\r\nKerner, Abbazia di Novacella, Alto Adige, Italy 2023
Seared Shrimp; Fennel Mousseline, Sauce Bouillabaisse\r\nRiesling, Trocken, Schieferkristall, Karthäuserhof, Mosel, Germany 2020
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion\r\nLouis Roederer, Vintage, Brut, Champagne, France 2015
Poached Lobster; Truffled Gnocchi, Natural Jus “au Poivre”\r\nChardonnay, Lingua Franca, Avni, Willamette Valley, Oregon 2022
Steamed Halibut; Baby Vegetables, Jus de Viande\r\nPalomino Fino, Miraflores, Ramiro Ibáñez, Andalucia, Spain 2023
Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise\r\nGevrey-Chambertin, Chanson Père et Fils, Burgundy, France 2019
Yuzu Avocado Sorbet, Coconut Granité\r\nTokaji, Late Harvest, Oremus, Hungary 2021
Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream\r\nTaylor Fladgate, 20 Year Tawny, Portugal
\r\nTasting menus are per table only\r\nMenu pricing is subject to change
Royal Osetra Caviar ($145 Supplement per ounce) \r\nGolden Imperial Caviar ($155 Supplement per ounce)
Single Variety or Assortment of Oysters (Six Pieces)
Sea Urchin-Oyster Medley; Nori Cracker; Seaweed Gelée
Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives
Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi
Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette”
Shrimp Tartare; Lemon-Saffron Emulsion
Tuna Tartare-Sea Urchin Toast; Natural Beef Jus
Snapper Slivers; Marinated Sweet Pepper and Avocado, Anticucho Vinaigrette
Scallop Carpaccio; Pickled Vegetables, Yuzu-Ginger Broth
Market Herbs, Seasonal Vegetables, Truffle Vinaigrette
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion \r\n($50 Supplement)
Baked Madai; Fennel-Olive and Citrus Medley, Sauce Barigoule
Squid Ink Tagliatelle; Baby Sepia and Sea Urchin, Pimentón-Shrimp Sauce
Seared Yellowfin Tuna; Truffled Herb Salad, Soy-Ginger Vinaigrette
Razor Clam, Lobster; Geoduck, Shrimp Custard, Smoked Pork Dashi Broth
Seared Shrimp; Fennel Mousseline, Sauce Bouillabaisse
Warm Bacalao Escabeche Under a Cloud of Saffron Brandade
Warm Lobster “Carpaccio”; Squash-Herb Salad, Thai Curry-Lemongrass Bouillon
Peekytoe Crab Salad; Fresh Heart of Palm, Dijon Mustard-Citrus Sauce
Warm Artichoke; Petite Mâche Salad, Black Truffle Vinaigrette
Pan Seared Dover Sole; Green Olives, Toasted Almonds, Lemon-Olive Oil Emulsion\r\n($28 Supplement)
Barely Cooked Salmon; Root Vegetables Parisienne, Leek-Truffle Marinière
Sautéed Merluza; Stuffed Poblano Pepper and Baby Calamari, Chorizo-Squid Ink Sauce
Pan Seared Fluke; Twice Baked Mini Potatoes, Uni Emulsion
Poached Lobster; Truffled Gnocchi, Natural Jus "au Poivre"
Crispy Black Bass; Bayaldi Pinwheels, Preserved Lemon-Smoky Pimentón Sauce
Steamed Halibut; Baby Vegetables, Jus de Viande
Baked Striped Bass; Seasonal Mushroom Casserole "au Jus"
Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise
Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce
Sautéed Rack of Lamb; Stuffed Baby Romaine, Sauce Périgord
Wild Mushroom Tagliatelle; Black Truffle Sauce
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust, Byaldi Gratin\r\n(For Two; $25 Supplement per person; Please request at least 24 Hours in advance by calling 212-554-1515 or email reservations@le-bernardin.com)
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Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans. Menu pricing is subject to change.
Baby Fennel-Cucumber Salad, Green Apple-Yuzu Sauce Vierge\r\nZierfandler, Traiskirchen, Stadlmann, Thermenregion, Austria 2021
Warm Artichoke; Truffled Mâche Salad, Herb Vinaigrette\r\nGrüner Veltliner, Renner, Schloss Gobelsburg, Kamptal, Austria 2021
Chilled Soba Noodles; Shaved Truffle, Yakitori Sauce\r\nLouis Roederer, Vintage, Brut, Champagne, France 2015
Vegetable Medley; Coconut-Curry Sauce\r\nRiesling, Trocken, Schieferkristall, Karthäuserhof, Mosel, Germany 2020
Slowly Baked Mediterranean Vegetable Medley, Caramelized Onion\r\nTintilla, Raúl Moreno, Dark N Stormy, Andalucía, Spain 2021
Sautéed Royal Trumpet and Seasonal Mushroom; Soft Polenta, Natural Jus\r\nBarbaresco, Castello di Verduno, Piedmont, Italy 2020
Black Sesame Ice Cream, Concord Grape Compote\r\nBugey-Cerdon, La Cueille, Patrick Bottex, Savoie, France NV
Golden Pineapple Compote, Coconut-Rum Chantilly, “Piña Colada” Sorbet\r\nSauternes, Les Carmes de Rieussec, Bordeaux, France 2012
Royal Osetra Caviar ($145 Supplement per ounce)\r\nGolden Imperial Caviar ($155 Supplement per ounce)
Sea Urchin-Oyster Medley; Nori Cracker, Seaweed Gelée
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives
Tuna Tartare-Sea Urchin Toast, Natural Beef Jus
Market Herbs; Seasonal Vegetables, Truffle Vinaigrette
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion ($50 Supplement)
Pan Seared Dover Sole; Green Olives, Toasted Almonds, Lemon-Olive Oil Emulsion\r\n($38 Supplement)
Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce\r\n($25 Supplement)
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Byaldi Gratin\r\n(Please Allow 24 Hours Notice, For Two $25 Supplement per person)
\r\n\r\nLe Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.
Golden Pineapple Compote, Coconut-Rum Chantilly, “Piña Colada” Sorbet Marinated
White Corn Semifreddo, Blackberry Sorbet
Olive Oil Génoise Sponge, Bergamot Mousseline, Citrus Medley
Banana Sticky Toffee Pudding, Bourbon Crème Anglaise
Pistachio Praliné, Grand Marnier Bavarois
Chocolate Waffle Cone, Peruvian Chocolate Ice Cream
Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream
Selection of Four:
Tahitian Vanilla\r\nSicilian Pistachio\r\nBanana\r\nSingle Origin Peruvian Chocolate
“Piña Colada”\r\nConcord Grape\r\nYuzu-Avocado\r\nFig
Selection of Four ($44 Supplement)
—\r\nCoffee $9 Cappuccino $13 Espresso $11\r\n—
Teas $11-$14
“Le Bernardin” Salmon Rillette with Toast $28\r\nSmoked Organic Scottish Salmon with Traditional Garnish $36
East Coast and West Coast Varieties $6.00/ea.
Layers of Thinly Pounded Yellowfin Tuna; Foie Gras,Toasted Baguette, Chives, Extra Virgin Olive Oil $52
Scallop Ceviche; Chives, Preserved Lemon, Extra Virgin Olive Oil $32
Warm Lobster and Black Truffle Bun $54
Hamachi-Flying Fish Roe Tartare, Ginger-Wasabi Vinaigrette $30
1 ounce $220\r\nServed with Blinis, Toast, and Crème Fraîche
1 ounce $240\r\nServed with Blinis, Toast, and Crème Fraîche
$120
Prix-Fixe $94 – 3 courses. \r\n\r\n$5 donated to City Harvest.\r\n\r\nOffered exclusively at lunch in the Lounge. Menu changes weekly.\r\n\r\n- Select One from Each Course -
Mediterranean Sea Bass Tartare; Baby Zucchini, Parmesan-Lemon Confit Sauce Vierge
Lobster, Crab, Shrimp; Potato Mousseline, Aji Amarillo Pepper, Avocado, Lime
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Barely Cooked Organic Salmon; Sweet and Sour Hon Shimeji, Mushrooms and Lotus Root, Maitake Broth
Poached Black Bass "à la Nage"
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City Harvest is New York’s first and largest food rescue organization, helping to feed millions of New Yorkers who struggle to put meals on their tables. As the city emerges from the COVID-19 pandemic, we will rescue 111 million pounds of fresh, nutritious food and deliver it—free of charge—to nearly 400 food pantries, soup kitchens, community partners, and our own Mobile Markets across the five boroughs. We work alongside our community partners to boost community capacity, expand nutrition education, and strengthen local food systems. For more than 35 years, City Harvest has always been there to feed our city—one day, one meal, one New Yorker at a time.
Vida Mezcal, Lime, Makrut Lime Leaf Agave, Makrut Scented Salt
Michter’s Rye, Dry Vermouth, Amaro Lucano, Bénédictine, Angostura Bitters
Maestro Dobel Cristalino, Ancho Reyes, Piquillo Pepper, Autum Spices, Soda
ALB Vodka, Reisetbauer Blue Gin, Alberto Orte Fino Poniente Sherry, Pink Peppercorn, Thyme
Branchwater Gin, Pomegranate, Za’atar, Pastis
Great Jones Bourbon, Antique Pelinkovac, Blackberry, Rosemary, Peychaud’s Bitters, Burnt Orange
Avua Cachaça Amburana, Giffard Pineapple, Clement Mahina Coco Rhum
Clement Agricole Rhum, Yellow Chartreuse, Saler's, Lemon
Thyme, Lemon, Soda
Hibiscus, Ginger, Lime, Orange, Soda
Pomegranate, Za’atar, Elderflower Tonic
Paul Laurent, Cuvée du Fondateur, Épernay, Brut NV $25\r\nChartogne-Taillet, Sainte Anne, Merfy, Brut NV $42\r\nLouis Roederer, Collection 244, Reims, Brut NV $55
Sauvignon Blanc, Bergwein, Weingut Gross, Südsteiermark, Austria 2021 $17\r\nVerdejo, Cantalapiedra Viticultures Cantayano, Vino de la Tierra, Castilla y León, Spain 2023 $22\r\nChablis, Côte de Bréchain, Domaine Testut, Burgundy, France 2022 $26\r\nGrüner Veltliner, Federspiel, Jäger, Klaus, Wachau, Austria 2023 $22\r\nVouvray, Sec, Champalou, Loire Valley, France 2022 $22\r\nChardonnay, Lingua Franca, Avni, Willamette Valley, Oregon 2022 $25\r\nMeursault, Domaine Vincent Latour, Clos des Magny, Burgundy, France 2022 $60
“Cuvée des Commandeurs”, Château de Peyrassol, Côtes de Provence, France 2022 $21
Spätburgunder, Rudolf Fürst, Tradition, Franken, Germany 2021 $25\r\nGervey-Chambertin, Chanson Père et Fils, Burgundy, France 2019 $36\r\nChambolle-Musigny, Domaine Anne et Hervé Sigaut, Burgundy, France 2022 $60\r\nRioja Reserva, Cune, C.V.N.E., Rioja Alta, Spain 2018 $24\r\nBarbaresco, Castello di Verduno, Piedmont, Italy 2020 $40\r\nChâteauneuf-du-Pape, Françoise Roumieux, Clos du Calvaire, Rhône, France 2021 $32\r\nCabernet Sauvignon, Hardin, Napa Valley, California 2022 $29\r\nSaint-Estèphe, La Dame de Montrose, Bordeaux, France 2012 $40
Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2019 $26\r\nVin Santo, Bianco dell’Empolese, Fattoria di Piazzano, Tuscany, Italy 2009 $30\r\nSauternes, Les Carmes de Rieussec, Bordeaux, France 2012 $25
Verdelho, Special Reserve, Savannah, Rare Wine Co. $45\r\nMalmsey, Special Reserve, New York, Rare Wine Co. $45
Smith-Woodhouse, Late-Bottled Vintage, 2009 $26\r\nQuinta do Noval, Tawny, Colheita, 2000 $95\r\nTaylor Fladgate, 20 Year Old Tawny $40
Kolsch, Brauerei Heinrich, Reissdorf, Germany $14\r\nWitbier, Allagash White Ale, Portland, Maine $15\r\nLunch IPA, Maine Beer Company, Freeport, Maine $18\r\nTripel, Tripel Horse, River Horse Brewing Company, New Jersey $16\r\nTrappist Ale, Trappistes Rochefort 6, Brasserie de Rochefort, Belgium $18\r\nNon-Alcoholic, Einbecker Brauherren, Einbecker Brauhaus AG, Germany $12
Overseen by Wine Director Aldo Sohm, Le Bernardin’s wine program focuses on pairings that complement the cuisine of Chef Eric Ripert. While the cellar includes a large number of wines from the Old World regions of Burgundy, Rhône, Austria, and Germany, the 15,000-bottle collection is truly global, with 900 wine selections from 12 different countries, and vintages dating back to 1875.
Sohm joined Le Bernardin in 2007, the year he was awarded “Best Sommelier in America.” The following year, he was voted “Best Sommelier in the World.” Under Sohm’s direction, Le Bernardin received the 2009 James Beard Award for “Outstanding Wine Service.”
Opened in September 2014 Aldo Sohm Wine Bar allows Sohm and his team to share their enthusiasm for wine. It is a casual and convivial place where guests are welcome at the bar as they would be in Sohm’s living room, seating themselves in the central bar area and surrounding high-top tables or in the comfortable lounge before exploring the ever-changing wine list.
With Le Bernardin co-owners Maguy Le Coze and Eric Ripert, Sohm has created a go-to neighborhood bar. Bentel & Bentel, the team behind Le Bernardin's 2011 renovation, designed a custom-finished oak bar as the centerpiece of the intimate space, where it serves as a communal “sommelier table” for conversation and discovery among guests.
Sohm and Le Bernardin’s culinary team, which is mentored and overseen by chef Ripert, collaborate on a menu of simple and shareable dishes meant to complement and elevate the wine selection, including cheese and charcuterie, salads and tartines paired with local and international wines.
For more information on Aldo Sohm Wine Bar, please visit aldosohmwinebar.com
Since 2001 Ripert Consulting has helped shape restaurants around the United States and in the Cayman Islands. Chef Ripert and his team advise on all aspects of a restaurant’s operations, from overall concept, to menu design and development, to back-of-house training. Chef Ripert has a fundamental philosophy rooted in consistency and high-quality product, which his team integrates into each project, whether for fine dining or casual concepts.
Ripert Consulting has partnered with The Ritz-Carlton Hotel Company, LLC to open restaurants in the Cayman Islands, Washington, D.C. and Philadelphia.
Blue by Eric Ripert – The Ritz-Carlton, Grand Cayman
A three-season television series, Avec Eric provides an insider’s view of the professional life and lifestyle of Eric Ripert. Each episode is a journey from the restaurant to the source of its inspiration, and finally, to the recreation of the dish in your own home. It is currently airing on the Cooking Channel. For more information on the series or its companion book, please visit aveceric.com
City Harvest pioneered food rescue in 1982 and, this year, will collect 55 million pounds of excess food to help feed the nearly 1.4 million New Yorkers struggling to put meals on their tables. Through relationships with farms, restaurants, grocers, and manufacturers, City Harvest collects nutritious food that would otherwise go to waste and delivers it free of charge to 500 soup kitchens, food pantries and other community food programs across the five boroughs. City Harvest takes a long-term approach to hunger relief through its Healthy Neighborhoods initiative. In communities with elevated rates of food insecurity, poverty and diet-related illnesses, City Harvest has developed programs and partnerships to increase the availability of affordable, fresh produce and inspire healthy, budget-conscious meal choices through nutrition education. To learn more about food rescue, hunger relief and Healthy Neighborhoods in New York City, visit cityharvest.org
By Eric Ripert (Random House, 2023)
The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home.\r\n\r\n“I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.”\r\n\r\nIn its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.\r\n\r\nBreaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.\r\n\r\nStunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.
by Eric Ripert (Random House, 2021)
110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables
Chef Ripert is well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care.\r\n\r\nIn Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.
Eric Ripert & Veronica Chambers (Random House, 2016)
32 Yolks: From My Mother's Table to Working the Line, a coming-of-age story, takes readers through Ripert’s childhood in the South of France and his teenage years in Andorra, where he was first introduced to the kitchen by a renowned local chef. His desire to not only cook, but to become the best, eventually led him to some of the most celebrated and demanding restaurants in Paris, working under legendary chefs Joël Robuchon and Dominique Bouchet, trying to survive the intense, exacting environments of their kitchens. Along the way, Ripert is challenged to come to terms with the premature death of his father, to overcome the isolated experience of military school and to ultimately seek comfort and solace in the routines of the kitchen. Filled with Ripert's most personal and defining life moments, 32 Yolks is the first part of his journey to New York City and Le Bernardin.
by Eric Ripert & Christine Muhlke (Artisan, 2008)
Told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution.
by Eric Ripert & Michael Ruhlman (Artisan, 2002)
This eminently practical book, with nearly 150 recipes, is also a teaching book; dozens of short essays offer advice on subjects like the handling of raw fish, the power of the vinaigrette, and even the merits of Tabasco, shallots, and lemon confit. And of course, it offers guidance about roasting, seasoning, poaching, and sautéing. Every bit as fascinating is the book’s bird’s-eye view of the magic that is created when decades of cooking experience, the forces of intuition, the music of the season, and the ingredients of the landscape all coalesce.
by Maguy LeCoze and Eric Ripert (Broadway Books, 1998)
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“A great pairing doesn’t just emphasize the wine or the food, it transforms them both and elevates the partnership to a perfect harmony.”
As wine director, Aldo oversees a wine collection consisting of 15,000 bottles made up of 900 wine selections. He is also the face of Aldo Sohm Wine Bar, a casual, convivial spot just steps away from Le Bernardin where guests can enjoy his approachable, meticulously crafted wine list. In addition to his work in the restaurant business, Sohm has collaborated with distinguished companies on wine products, including ZALTO glassware, a Laguiole wine key and a Sohm & Kracher Grüner Veltliner. Sohm received the 2009 James Beard Award for “Outstanding Wine Service” and was the first representative of America to win the highly coveted title, “Best Sommelier in the World 2008,” by the World Sommelier Association. Sohm was named "Best Sommelier in America 2007" after having upheld a similar title in his native Austria for four consecutive years starting in 2002.
The lounge offers a casual yet elegant way to experience Le Bernardin. Featuring a small plates that reflect Le Bernardin’s style, as well as a signature cocktail list of old classics and new favorites, the lounge sits under the watchful eye of Maguy and Gilbert LeCoze’s grandfather, whose portrait has held pride of place in the restaurant since it opened in New York in 1986.
The lounge is open six days a week during normal business hours. Exclusive to the lounge, Le Bernardin’s City Harvest Lunch Menu is available Monday through Friday. This three-course menu is priced at $49 per person, $5 of which goes to support City Harvest, a leader in the fight against hunger in New York City. This special menu is a testament to the restaurant’s long-standing commitment to the food rescue organization, which has been an ongoing charitable partner since 1996.
In addition to the bar and City Harvest menu, Le Bernardin’s standard prix-fixe and tasting menus are also available in the lounge.
Seating is on a walk-in basis. Jackets are recommended but not required.
ALDO SOHM WINE BAR
Opened in September 2015m Aldo Sohm Wine Bar allows Sohm and his team to share their enthusiasm for wine. It is a casual and convivial place where guests are welcome at the bar as they would be in Sohm’s living room, seating themselves in the central bar area and surrounding high-top tables or in the comfortable lounge before exploring the ever-changing wine list.\r\nWith Le Bernardin co-owners Maguy LeCoze and Eric Ripert, Sohm has created a go-to neighborhood bar. Bentel & Bentel, the team behind Le Bernardin's 2011 renovation, designed a custom-finished oak bar as the centerpiece of the intimate space, where it serves as a communal “sommelier table” for conversation and discovery among guests.\r\nSohm and Le Bernardin’s culinary team, which is mentored and overseen by chef Ripert, collaborate on a menu of simple and shareable dishes meant to complement and elevate the wine selection, including cheese and charcuterie, salads and tartines paired with local and international wines.
Les Salons Bernardin, located directly one level above the restaurant and accessible by a separate entrance, is the perfect setting to host a memorable event. Enclosed in etched glass accented by wooden coffered ceilings, the room reflects the understated luxury of the main dining room. Floor to ceiling windows grace the salon with ample natural light during the day and soft lighting in the evening and the use of warm natural colors adds to the ambiance of a truly exciting place. The salon can host from 2 to up to 90 guests seated and can be subdivided to accommodate different configurations and seating plans for various party sizes and needs. Menu options carefully created by Chef Eric Ripert and his team can be perfectly complimented with wine selections made by Chef Sommelier Aldo Sohm. Les Salons Bernardin, together with a dedicated private dining team, will provide you and your guests with an unforgettable experience.
Les Salons Bernardin, located directly one level above the restaurant and accessible by a separate entrance, is the perfect setting to host a memorable event. Enclosed in etched glass accented by wooden coffered ceilings, the room reflects the understated luxury of the main dining room.
Born in Antibes, Eric Ripert is grateful for his early exposure of cuisine. His family instilled their own passion for food in the young Ripert.
Originally from a small fishing village in Brittany where her grandfather was a fisherman and her parents owned the Hotel de Rhuys, a small inn and restaurant, Maguy opened the first Le Bernardin in Paris in 1972 with her brother Gilbert as chef and co-owner. The restaurant was immediately heralded as one of Paris’ hottest
The newest addition to Le Bernardin’s private dining options, Le Bernardin Privé is located across the Galleria just steps from the restaurant. This vibrant space offers a sophisticated setting for a variety of private events.
The dynamic design, accented with contemporary art throughout, reflects the signature style of Le Bernardin. Composed of two rooms, North and South Privé can be combined to accommodate a variety of configurations for different party sizes and needs.
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AVEC ERIC
CONSULTING
Since 2001 Ripert Consulting has helped shape restaurants around the United States and in the Cayman Islands. Chef Ripert and his team advise on all aspects of a restaurant’s operations, from overall concept, to menu design and development, to back-of-house training. Chef Ripert has a fundamental philosophy rooted in consistency and high-quality product, which his team integrates into each project, whether for fine dining or casual concepts.\r\nRipert Consulting has partnered with The Ritz-Carlton Hotel Company, LLC to open restaurants in the Cayman Islands, Washington, D.C. and Philadelphia.\r\nBlue by Eric Ripert – The Ritz-Carlton, Grand Cayman
Floor to ceiling windows grace the salon with ample natural light during the day and soft lighting in the evening and the use of warm natural colors adds to the ambiance of a truly exciting place. The salon can host from 2 to up to 90 guests seated and can be subdivided to accommodate different configurations and seating plans.
CITY HARVEST
Serving New York City since 1982, City Harvest is the world’s first food rescue organization. Dedicated to feeding New York City’s hungry men, women, and children, each week City Harvest helps over 300,000 hungry New Yorkers find their next meal. Every day, Le Bernardin donates unused food such as vegetables and fruit, bread, pastry, fish, and other fresh food that City Harvest then redistributes to shelters and other agencies so it can be used to create meals. For more information on City Harvest and the essential work they do, visit them cityharvest.org.