Le Bernardin is a French

seafood restaurant A seafood restaurant is a restaurant that specializes in seafood cuisine and seafood dishes, such as fish and shellfish. Dishes may include freshwater fish. The concept may focus upon the preparation and service of fresh seafood, (as oppose ...

Midtown Manhattan Midtown Manhattan is the central portion of the New York City borough of Manhattan and serves as the city's primary central business district. Midtown is home to some of the city's most prominent buildings, including the Empire State Buildin ...

in New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third

Michelin star The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a ...

. Gilbert le Coze died of a

heart attack A myocardial infarction (MI), commonly known as a heart attack, occurs when blood flow decreases or stops to the coronary artery of the heart, causing damage to the heart muscle. The most common symptom is chest pain or discomfort which may tr ...

in 1994, and

Éric Ripert Eric Frank Ripert (; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has ...

succeeded him as ''

chef de cuisine A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is ...

''. Signature dishes include ''kindai maguro'' (

farmed Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people t ...

Pacific bluefin tuna The Pacific bluefin tuna (''Thunnus orientalis'') is a predatory species of tuna found widely in the northern Pacific Ocean, but it is migratory and also recorded as a visitor to the south Pacific. In the past it was often included in '' T. thyn ...

) and wagyu beef. In 2016,

investigative journalist Investigative journalism is a form of journalism in which reporters deeply investigate a single topic of interest, such as serious crimes, political corruption, or corporate wrongdoing. An investigative journalist may spend months or years rese ...

s from the US news program ''

Inside Edition ''Inside Edition'' is an American news broadcasting newsmagazine program that is distributed in first-run syndication by CBS Media Ventures. Having premiered on January 9, 1989, it is the longest-running syndicated-newsmagazine program that is no ...

'' found that Le Bernardin, among other restaurants, was falsely marketing their beef as

Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, te ...

. After the report, the restaurant reworded their menu to read ''

wagyu Wagyu ( ja, 和牛, Hepburn: ''wagyū'', ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported sto ...

beef''.

Awards and accolades

In 2009, Le Bernardin ranked 15th in "

The World's 50 Best Restaurants The World's Best 50 Restaurants is a list produced by UK media company William Reed, which originally appeared in the British magazine ''Restaurant'' in 2002. The list and awards however are no longer directly related to ''Restaurant'' magazine ...

" published by ''

Restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...

'' magazine. The list is compiled by polling chefs,

restaurateur A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspec ...

food critic The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used int ...

s, and

gourmand A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...

s. Le Bernardin is one of seven restaurants in New York with three

s. It has maintained a four-star rating from ''

The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...

'' since 1986. *Outstanding Restaurant, 1998 *Outstanding Chef – Eric Ripert, 2003 *Outstanding

Pastry Chef A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bi ...

– Michael Laiskonis, 2007 ''

Zagat The ''Zagat Survey'', commonly referred to as Zagat (stylized in all caps; , ) and established by Tim and Nina Zagat in 1979, is an organization which collects and correlates the ratings of restaurants by diners. For their first guide, covering ...

'' rates Le Bernardin among the best restaurants in New York. In ''Zagat''s annual survey of restaurant patrons, Le Bernardin received the most votes of any restaurant in the city during the years 2009 to 2012. The ratings are published in a guide for the following year. In 2012, 44,306 restaurant patrons participated in the survey, and the ratings were summarized in the ''2013 New York City Restaurants'' guide. In 2017, Le Bernardin ranked second on

La Liste La Liste which initially was a list of the 1,000 best restaurants in the world is privately owned and was launched in Paris in December 2015. This French ranking and restaurants guide nowadays lists 20.000 restaurants in 195 countries by aggregatin ...

, a privately published list of the top 1,000 restaurants in the world. In 2018, La Liste ranked Le Bernardin number one in the world.

Cookbooks

*''Le Bernardin Cookbook: Four-Star Simplicity'' (1998) *''A Return to Cooking'' (2002) *''On the Line'' (2008)

References

External links

*
Behind the Line at Le Bernardin
March 2011 {{DEFAULTSORT:Bernardin Restaurants in Manhattan French-American culture in New York City French restaurants in New York City Seafood restaurants in New York (state) Michelin Guide starred restaurants in New York (state) Restaurants established in 1972 Midtown Manhattan James Beard Foundation Award winners 1972 establishments in France 1986 establishments in New York City

Awards and accolades

Cookbooks

See also

References

External links