Le Bernardin has established itself as a premier French seafood restaurant in America since its opening in 1986. The menu features primarily seafood with a vegetarian option, showcasing exquisite dishes that have evolved, while also honoring classic preparations. Founders Maguy Le Coze and chef Eric Ripert have maintained high standards in dining with an elegant atmosphere, quality ingredients, and meticulous attention to dish balance. The restaurant has received numerous accolades including four stars from the New York Times and three Michelin stars, affirming its status as a culinary destination.
Le Bernardin has defined French seafood cuisine in America since 1986, offering exquisite dishes that evolve while respecting culinary traditions, focusing primarily on seafood.
Founders Maguy Le Coze and Eric Ripert have crafted a unique dining experience at Le Bernardin where creativity is apparent, yet eccentricity is absent, creating a distinct culinary identity.
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