Le Bernardin is all about food that evokes memories, feelings and emotions
Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving numerous culinary awards, the Le Coze’s set to open Le Bernardin in New York in 1986.
After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.
In September 2014, Ripert and Le Coze extended the elegance of Le Bernardin’s private dining room with the opening of Le Bernardin Privé, a modern and dynamic event space, and Le Bernardin wine director Aldo Sohm opened Aldo Sohm Wine Bar, where guests can enjoy a menu of simple and shareable dishes meant to complement and elevate an extensive and ever-changing wine list.
Where to dine
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