Le Bernardin

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The name of this restaurant is based on a folk song called “Les Moines de St. Bernardin” about an order of monks who rejoiced in food and drink. Oh, boy, were they right! This place is nothing but pure pleasure.

Since arriving at this restaurant you can feel the elegant and candid atmosphere, is like entering a ballroom. The restaurant is fancy and romantic at the same time, with an amazing chandelier and paintings on the wall, the decoration sets your mood for what’s coming.

The menu, certainly, is a selection of the famous Eric Ripert, which is focused in French seafood but expect to find a lot of amazing dishes, different styles, exotic mixes and compositions that would blow your mind.

The journey begins with some canapes, in a lovely presentation. We enjoyed some Uni, Lobster espresso ( this was outstanding) and some tuna tartare. They were super fresh and well prepared.

Second course: Kampachi Sashimi; Crushed Niçoise Olives, “Greek Salad” with a bed of extra virgin olive oil. The balance of flavors in this dish was stunning, the buttery fish, with the saltiness and popping of the olives, was so different and perfect at the same time.

Thirth course: Baked Lobster; Butternut Squash Manicotti, Shrimp-Black Pepper-Brandy Sauce. This was one of my favorites, it was a nice discovery that the sweetness of the butternut squash and the lobster could be paired with such a positive outcome.

Fourth course: Poached halibut with some radish and ginger. This plate took my mind to the beach, it tasted so fresh that I imagined myself fishing it just a few minutes ago. It was super soft and tender, and so rich in flavors that it remains on your memory for a long time.

In the end, undoubtedly, you know, my favorite part: The dessert. You’ll get to choose from 4 different desserts, and I chose the apple: Brown Butter Mousse, Apple Confit, Armagnac Sabayon. I think this dessert deserves a detailed analysis. First, the look: is like they gave you a perfect waxed apple that’s too beautiful and shiny that you don’t want to break it. Then, with tenderness, you open it and it’s a mousse, you can notice all the layers of it, you can’t believe the incredible structure of this dessert. The flavor: the sweetness is there but not overpowering, the “waxy” crust gives a little lightness to it, and the Sabayon is just the last piece of the puzzle.

Le Bernardin offers some of the best service you’ll find in any restaurant. The staff is formal and professional while anticipating and attending to your every need. This experience is totally worth it, I highly recommend if you are in NYC to come and dine here, just make sure to make reservations.

 

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