Le Bernardin

New York, USA

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.Contents

In 2009, Le Bernardin was voted 11th best restaurant in the world in the Restaurant magazine Top 50. Le Bernardin is one of only five restaurants in New York awarded three Michelin stars,[2] 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.