Le Bernardin
@LeBernardinNY
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Seafood Restaurant. The Fish is the Star of the Plate. Chef/Co-owner @ericripert
New York, NY
Joined October 2011
Incredible start to service. ! Immensely honored & THRILLED to receive 3 stars from the @MichelinGuideNY 2018! Congrats & thank you all!🌟🌟🌟
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Three cheers!! Chef @EricRipert & the Le Bernardin family are incredibly thankful, proud & ELATED to receive 3 stars from @MichelinGuideNY 2019! Congratulations to all of the talented & inspiring chefs & restaurants who joined us in celebration last night 🌟🌟🌟🥂#michelinstar19
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Three stars!! 🌟🌟🌟 Chef @ericripert & the entire Le Bernardin family are elated to receive 3 stars from @MichelinGuideUS 2021! Incredibly grateful for this recognition amidst this challenging year for all, & so proud to be included alongside our talented restaurant friends!
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Merci chef! Three Cheers for three Stars! ⭐️⭐️⭐️.
JUST GOT THE CALL!! 3 MICHELIN STARS! 🌟🌟🌟🙏🏼🎉.Over the moon @LeBernardinNY Truly fantastic news!THANK YOU @MichelinGuideNY for this recognition of the LB Family & the work we do. I’m blessed to have such a dedicated & deserving Team–CONGRATULATONS EVERYONE! 😉 !!!!! 😁🙏🏼🎉🍾
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Le Bernardin first opened its doors on the storied Left Bank area in Paris in 1972. One of the first menus hangs on our wall here in New York, serving as inspiration for our philosophy that the fish is the star of the plate. #tbt
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STRIPED BASS.Baked Striped Bass; Baby Leek Mousseline, Morel au Jus
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The LB “Croque Monsieur”. with Smoked Salmon and Golden Osetra Caviar. back on our Lounge menu beginning tonight! ✨
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@LaListe1000 has ranked Le Bernardin as the #1 restaurant in the world for 2025! This recognition is a testament to the commitment of our team and the lasting support of our guests—we are so grateful. Huge congratulations to all our restaurant friends awarded tonight in Paris!
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🙏🏼✨ #BourdainDay.
Celebrating My Dear Friend Anthony Bourdain.THX for your unconditional Friendship& loyalty,special moments&laughters!The inspiration,talent,legacy.On your birthday we remember &celebrate your life.Where ever you are Cheers!!☮️&❤️Mon Ami. #BourdainDay 🙏
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HALIBUT.Poached Halibut; Radish Medley Daikon-Ginger Dashi
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Fish butcher Justo Thomas transforms eight hundred to a thousand pounds of fresh fish into fillets in under six hours daily. He has been a member of the team since 2003. We’re so grateful for his continued hard work and dedication. Thank you, Justo! 😀#tbt
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WATCH UNTIL THE END. !! 💦👨🍳!!! Congratulations again @ericripert on being honored with @elite_traveler’s Chef of the Year. we’re *SO* glad we got to celebrate with you! 😁😜
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Spring is coming…. Sorbets:.Blackberry-Orange Blossom 🍊 .Strawberry 🍓 .Carrot-Ginger 🥕 .Cucumber-Tarragon 🥒 . #lebernardin #chefericripert #pastry
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Beat you to it, chef!!! Celebrating 3 Stars! @ericripert @MichelinGuideNY 🌟🌟🌟 http://t.co/ZeBZblgliK.
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A selection of dishes from our Lunch Three Course Prix Fixe Menu starting this Wednesday!🎉✨
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The adventures of Chef @ericripert & @Bourdain continue in THE ALPS on @PartsUnknownCNN TONIGHT at 9PM on @CNN. We cannot WAIT!
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“As a cook, if you want the best, freshest flavors, you have to work with the seasons”- Chef @ericripert . Here he inspects some of the season’s best chanterelles.
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LOBSTER.Baked Lobster; Creamy White Corn Polenta, Red Wine-Gumbo Sauce
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LOBSTER.Baked Lobster; Creamy White Corn Polenta, Red Wine-Gumbo Sauce
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LB Lobster Roll.Warm Lobster and Black Truffle Bun…offered exclusively in our Lounge. ☀️⛱
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Happy Birthday, Anthony! Cheers to you from all your friends at Le Bernardin . Thank you for your legacy & inspiration! 🍻🥂🎈🙏🏼 #BourdainDay
A true Legend. Anthony, my Dear friend. Happy Birthday! The world wishes you Peace & Love on your journey #BourdainDay .💙🙏🏼✌🏼🕊.
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TUNA-CAVIAR.Layers of Thinly Pounded Yellowfin Tuna; Osetra Caviar, Black Pepper Crisp, Lemon Crème Fraîche.
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SALMON-CAVIAR.Slowy Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion
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LANGOUSTINE.Seared Langoustine-Foie Gras; Pickled Hon Shimeji, Sauce Périgord ✨.(📸 by @MelissaHom )
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SCALLOP.Barely Cooked Scallop; Sea Beans, Bonito Butter Sauce
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MONKFISH.Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage, Bacon Jus.
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Toasting to summer in the lounge ☀️. Le Bernardin Lobster Rolls.Warm Lobster & Black Truffle Buns
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STRIPED BASS.Striped Bass Tartare; Baby Spring Vegetables, Kimchi Vinaigrette. 💫🌸🌱
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Upon Request. our Whole Red Snapper, baked in a fresh Herbes de Provence-Salt Crust & served with a Byaldi Gratin @ericripert
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We interrupt this dinner service 2 announce that LB is #24 on @TheWorld50Best list! BRAVO team & CHEERS @ericripert!
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Stunned stationary & silent! Honored to receive 3 stars from the Michelin Guide 2017. Congratulations to all & thank you to the LB family!
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Our Lounge will reopen on Monday, April 12th, with the return of our Lounge menu! ✨✨
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Wagyu Beef and Pan Roasted Foie Gras; Celeriac Gratin, Black Truffle-Madeira Sauce…a dish from our nine-course holiday tasting menu offered in Les Salons Bernardin. ✨💫
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Springtime on a plate. Barely Cooked Faroe Islands Salmon; Spring Vegetable Medley, Wild Ramp Emulsion. new to the menu! 🌱💐
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CRAB.Dungeness “Crab Cake;” Old Bay Crisp, Shellfish-Cardamom Emulsion
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Seafood Medley 🌿 with Shrimp, Uni, Razor Clam, Langoustine, Geoduck Chawanmushi, and Smoked Pork Dashi Broth.
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HALIBUT.Poached Halibut; Marinated Cherry Tomatoes, Mint-Basil Pesto, Tomato Consommé. 🌱🍅✨
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LB Lobster Roll.Warm Lobster and Black Truffle Bun…offered exclusively in our Lounge. ✨💫✨
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Summer isn’t over in the lounge—warm lobster, black truffle bun
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Chef @ericripert and Executive Chef de Cuisine, Eric Gestel collaborate while working on menu development for the season ahead ✏️📒.
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It may be cold outside, but Spring is here in our dining room! “Mille-Feuille”.Rhubarb-Blackberry Compote, Caramelized Puff Pastry, Yogurt Sorbet. new to the menu by pastry chef @thomasjraquel . ✨
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We’re so excited to be named #1 Absolute Best French Restaurant in New York by @NYMag and @grubstreet . THANKS so much for this wonderful honor!.
Our newly updated list of the absolute best places in New York for a bite of classic haute Parisian (or Lyonnaise, or Provencal) cuisine
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Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage, Bacon Jus. we can’t wait to reopen our doors and extend our hospitality to you again this Wednesday! See you soon! 💫 (📷 by #NigelParry)
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SNAPPER.Baked Red Snapper; Vegetable Ceviche, Shrimp-Mezcal Marinière
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SEAFOOD CAUSA: Lobster, Crab, Shrimp; Aji Amarillo Pepper, Avocado, Lime…from our Lounge menu
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Le Bernardin Sautéed Dover Sole; Toasted Almonds, Wild Mushroom, Soy-Lime Emulsion✨✨✨
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Why do we use this specific poaching technique? Poaching fish in a thicker liquid, like a velouté, is a method we use to keep the fish moist. The denser consistency encases the fish and traps its juices inside the filet, resulting in a more flavorful fish!
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LANGOUSTINE.Seared Langoustine; Foie Gras Crouton, Balsamic-Truffle Vinaigrette
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In honor of #NationalPastaDay, Osetra Caviar nestled in Linguini with Warm Sea Urchin Sauce from “On the Line”.
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Starting 2025 off fresh with Asian tuna tartare and Belgian endive
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MONKFISH.Pan Roasted Monkfish; Confit Butternut Squash, Spiced Duck “Pot au Feu”. #lebernardin #chefericripert #thefishisthestaroftheplate
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STRIPED BASS.Baked Striped Bass; Summer Vegetable Filled Zucchini Flower, Black Olive-Red Wine Sauce
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Starting of the weekend on a high note. thankful to be named the number one restaurant in America by @USATODAY @247WallSt . Cheers! 🥂 Link here ➡️
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New to our Menu. Baked Snapper; Squash Blossom - Crawfish-Corn, Étouffée Sauce Bisque
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A super rare first edition of the Le Bernardin Cookbook. First published in 1998, this copy is kept under lock and key in our library! 📚🗝#tbt
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KAMPACHI.Kampachi Crudo; Grated Yuzu, Lemon, Extra Virgin Olive Oil🌱🍋
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Drumroll please…we’re thrilled to announce that we will reopen our doors for service on Wednesday, September 30th! We will be open Tuesday-Saturday (5:30-9PM). Reservations are now available via @resy or by phone. we can’t wait to extend our hospitality to you again soon! ✨
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Upon Request: Pan Roasted Guinea Hen; Filled with Truffle and Foie Gras, Natural Jus ✨. #lebernardin #chefericripert
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A must read about our dear friend, chef & super-humanitarian @chefjoseandres ❤️.
TIME's new cover: "Without empathy, nothing works." Chef José Andrés wants to feed the world through the pandemic
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RED SNAPPER.Poached Red Snapper; Warm Beet Medley, Anticucho Sauce.
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PEAR.Roasted Pear Williams, Yuzu Custard, Yogurt Sorbet by @thomasjraquel . Photo by #nigelparry
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WHITE ASPARAGUS.Poached Provence White Asparagus, Vegetable “Caviar," White Balsamic-Herb-Seaweed Vinaigrette from our Vegetarian Tasting Menu
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BLACK BASS.Steamed Black Bass; Baby Shrimp, Calamari, Lemongrass-Infused Bouillon
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SCALLOP.Warm Scallop; Tomato Compote, Whole Grain Mustard Sauce
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LOBSTER.Poached Lobster; Chanterelle, Baby Turnips, Truffled Lobster Jus…new to the menu! 💫💫💫
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A sneak peak from our Valentine’s Day menu. a Le Bernardin favorite! .CAVIAR-SEA URCHIN.Osetra Caviar nestled in Tagliolini, Warm Sea Urchin Sauce 💛
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Shellfish Medley—Uni, Razor Clam, Lobster; Geoduck, Shrimp Custard, and Smoked Pork Dashi Broth
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HIRAMASA.Grilled Hiramasa; Roasted Maitake .Bone Marrow-Red Wine Bordelaise ✨
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LUNCH AND OTHER IMPORTANT NEWS! We will reopen for lunch on Wed, Sep 15th( Wed-Fri 12-1:30pm, Mon-Fri in Oct). Starting Wed August 4th, we will require proof of COVID-19 vaccination for our guests upon arrival at the restaurant. For more info Visit :
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Osetra Caviar on a “Potato Cloud” . new to the menu! 😁🌿
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SEA TROUT .Ultra-Rare Sea Trout; Pickled Radishes, Wasabi-Kaffir Lime Yogurt Emulsion @ericripert
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Three Michelin Stars! ⭐️⭐️⭐️ Our team is so proud & grateful to receive this honor from @MichelinGuideNA … thank you to our friends, families, purveyors, & to our cherished clients who make it possible!
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Poached White Asparagus, Young Garlic-Parsley Emulsion . a Spring addition to our vegetarian tasting menu 🌱
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A dish to remember. Barely Cooked Scallop; Roasted Bone Marrow, Baby Turnips, Calamansi-Butter Sauce. from our 2017 menu. #tbt
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HALIBUT.Poached Halibut; Radish Medley, Daikon-Ginger Dashi 💫💫
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Summer treat…Lobster & Truffle en Brioche! We’ll be closed on 7/4 and will reopen on 7/5. Happy 4th from LB family!
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OCTOPUS.Seared Octopus; Tomatillo Salsa, Red Wine-Mole Sauce
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SKATE.Poached Skate; Pickled Shallots, Sea Beans, Cucumber, Verjus Sauce . from our @CityHarvest Lunch menu, available exclusively in our Lounge
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"The Egg”.Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Grain of Salt. we never set out to create a "signature dish" but this tiny pre-dessert has evolved into being just that.
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HALIBUT.Poached Halibut; Baby Bok Choy and Shiitake, Jalapeño-Lemon Dashi .✨🍋(📷 #NigelParry)
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APPLE: Brown Butter Mousse, Apple Confit, Armagnac Sabayon by Chef Thomas Raquel…new to the menu tonight in honor of the first day of fall!
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SURF AND TURF.Pan Roasted Merluza and Braised Oxtail Butternut Squash Canneloni; Spiced Red Wine Sauce 😁🌱
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Evolution. our tuna carpaccio has taken several forms over the years, yet always embodies our philosophy that the fish is the star of the plate. today we serve it with Osetra Caviar, Black Pepper Crisp, and Lemon Crème Fraîche. #newclassic
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LOBSTER.Lobster Cappuccino; Celeriac Soup, Lobster Foam, Perigord Truffle ✨🧡
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As the weather starts to turn, we’re eager for the return of dishes like this one: Barely Cooked Faroe Islands Salmon, Black Truffle Pot-au-Feu.
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“Le Bernardin Keeps Top Spot on La Liste” - @nytimes . Truly elated with this morning’s news! We’re immensely grateful for being named #1 in the World by @LaListe1000 ! Cheers to @ericripert & Maguy Le Coze, and congratulations to all our peers listed alongside us. 💫🍾
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Seared Langoustine; Warm Mushroom Salad, Truffle Crème Fraîche Sauce
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THREE MICHELIN ⭐️⭐️⭐️!!!.Over the moon & grateful to receive this honor @MichelinGuideNA 2022! Congrats to Chef @ericripert on receiving the Chef mentor of the year award… thank you for your continued leadership & inspiration! & cheers to all the talented restaurants awarded!!
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GEODUCK.Geoduck Sashimi; Cucumber Blossom, Gin-Citrus Vinaigrette 🍃
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