Le Bernardin
Encyclopedia
Le Bernardin is a Michelin Guide
three star, Zagat-rated restaurant in New York City
. It was started in 1972 in Paris
by Gilbert and Maguy le Coze and moved to New York in 1986.
It specializes in seafood
. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert
succeeded him as the head chef
. Signature dishes include kindai maguro (sustainably
raised Japanese blue fin tuna), Kobe beef
and escolar
. Desserts by pastry chef
Michael Laiskonis include chocolate dusted with sea salt
and extra virgin olive oil. Chef Ripert has gone on to open Philadelphia's 10 Arts by Eric Ripert and Westend Bistro by Eric Ripert in Washington D.C.
magazine Top 50
.
Le Bernardin is one of only seven restaurants in New York awarded three Michelin
stars, and is the restaurant which has held four stars from The New York Times
for the longest period of time. Le Bernardin gained the superior ranking less than three months after opening in early 1986.
s
Gayot Top 40 Restaurants in the US. It was given a rating of 18/20.
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
three star, Zagat-rated restaurant in New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
. It was started in 1972 in Paris
Paris
Paris is the capital and largest city in France, situated on the river Seine, in northern France, at the heart of the Île-de-France region...
by Gilbert and Maguy le Coze and moved to New York in 1986.
It specializes in seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert
Eric Ripert
Eric Ripert is a chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. His flagship restaurant, Le Bernardin, located in New York City, is routinely ranked among the best restaurants in the world by Restaurant magazine's and S...
succeeded him as the head chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
. Signature dishes include kindai maguro (sustainably
Sustainability
Sustainability is the capacity to endure. For humans, sustainability is the long-term maintenance of well being, which has environmental, economic, and social dimensions, and encompasses the concept of union, an interdependent relationship and mutual responsible position with all living and non...
raised Japanese blue fin tuna), Kobe beef
Kobe beef
refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak,...
and escolar
Escolar
The escolar, Lepidocybium flavobrunneum, a species of fish in the family Gempylidae, is found in deep tropical and temperate waters around the world...
. Desserts by pastry chef
Pastry chef
A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods...
Michael Laiskonis include chocolate dusted with sea salt
Sea salt
Sea salt, salt obtained by the evaporation of seawater, is used in cooking and cosmetics. It is historically called bay salt or solar salt...
and extra virgin olive oil. Chef Ripert has gone on to open Philadelphia's 10 Arts by Eric Ripert and Westend Bistro by Eric Ripert in Washington D.C.
Awards and accolades
In 2009, Le Bernardin was voted 11th best restaurant in the world in the RestaurantRestaurant (magazine)
Restaurant is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the industry. It produces an annual list of what it considers to be the best 50 restaurants, based on the votes of 600 "chefs, restaurateurs, critics...
magazine Top 50
Restaurant (magazine) Top 50
The S.Pellegrino World's 50 Best Restaurants is produced by British magazine Restaurant based on a poll of international chefs, restaurateurs, gourmands and restaurant critics. In addition to the main ranking, the Chef's Choice list is based on votes from the fifty head chefs from the restaurants...
.
Le Bernardin is one of only seven restaurants in New York awarded three Michelin
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
stars, and is the restaurant which has held four stars from The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
for the longest period of time. Le Bernardin gained the superior ranking less than three months after opening in early 1986.
James Beard Foundation Award
James Beard Foundation AwardJames Beard Foundation Award
The James Beard Foundation Awards were established in 1990 and are often called "The Oscars of Food." Held on the first weekend in May, the Awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the...
s
- Outstanding Restaurant 1998
- Outstanding Chef - Jorge Vasquez - 2003
- Outstanding Pastry ChefPastry chefA pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods...
- Michael Laiskonis - 2007
Gayot Top 40 Restaurants in the US. It was given a rating of 18/20.
Cookbooks
- A Return to Cooking 2002
- On the Line 2008
- Le Bernardin Cookbook: Four-Star Simplicity 1998