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“For me, food is about memories, feelings and emotions.”
Maître de Maison
- Ben Chekroun
The 24-foot oil on canvas triptych ocean wave that dresses the wall says it all:
at Le Bernardin, the fish is the star of the plate. Together, owner Maguy Le Coze and chef/co-owner Eric Ripert serve the freshest seafood with artistry and consistency.
Chef Ripert combines mastery and inspiration to emphasize the supreme quality of the ingredients that are transformed into perfectly executed dishes. Divided into “almost raw,” “barely touched,” and “lightly cooked,” striped bass tartare, braised octopus and seafood truffle pasta invite you on a sensory journey through the delicacies of the ocean.
Unique in the world: Striped bass tartare, braised octopus and seafood truffle pasta.
