Welcome to an award-winning, highly regarded, world-renowned, and sought-after restaurant in New York – Le Bernardin!
Michelin star in 1976, Four Stars from the New York Times, a James Beard Award in 2012, an Outstanding Restaurateur award in 2013, and more!
Le Bernardin is a place where fish is served fresh, delicious, and flavorful that satisfies the taste and cravings of the pickiest eaters around the world. A restaurant that has evolved by the test of time. From a humble beginning, it has transformed into a one-stop place that has been providing excellent and quality food with high-end and welcoming amenities.
Meet Co-Owner Maguy Le Coze!
Co-owner Maguy Le Coze established Le Bernardin in Paris in 1972 with her sibling Gilbert Le Coze. At a young age, she was exposed to the restaurant business as her parents owned a small inn Hotel de Rhuys. With Maguy’s skills, her father let her operate a simmer disco La Biscorne. In their 20s, Maguy and Gilbert opened Le Bernardin devoted to providing excellent food and wine. After a decade, Le Bernardin has become one of the hottest restaurants in Paris and received a Michelin stars in 1981.
Six years later, the sibling duo expanded the restaurant in New York and received a four-star review from the esteemed New York Times. After the untimely death of her brother Gilbert, Maguy focused on all operations in New York and worked with Chef Eric Ripert to keep providing innovation and excellence in the industry. Maguy was recognized as the Outstanding Restaurateur in 2013 and continues to impress the world with Le Bernardin.
Who is Eric Ripert?
Just like Maguy Le Coze, Eric Ripert was also exposed to Antibes and Andorra cuisines. At 17, he was able to cook at the La Tour D’Argent before serving in Michelin three-starred Jamin. Ripert worked as sous-chef at Jean Louis in Washington, D.C, and recruited as a chef by Maguy and Gilbert. He earned a four-star rating from the New York Times, named the Top Chef in New York City by the James Beard Foundation, and more.
He also had his first TV show in 2009 and appeared in popular shows in America, including Ellen DeGeneres and Live with Kelly & Michael. Aside from hosting, Ripert has written different cookbooks such as Avec Eric: A Culinary Journey with Eric Ripert and On the Line. Newsweek selected the Ripert’s On the Line as the best books of the time.
What Sets La Bernardin Apart?
The popularity of Maguy Le Coze and chef Eric Ripert has set Le Bernardin apart from the rest. The restaurant, however, has proven to be a provider of good food throughout the decades, and it was recognized by the New York Times, James Beard Foundation, and other award-winning bodies in the United States.
The food is prepared with extra care and attention, boosting the client’s appetite. The presentation is superb. There are various cuisines for different clients. The ambience is one of a kind and interior design that brings clients into a different world. The comfort is up to the par. The team treats customers as a family, and everyone will feel at home!
Enjoy even more @ Le Bernardin Restaurant New York
by Alexander Elisab