“For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.” – Eric Ripert
As a food lover and an avid traveler, visiting a Michelin Star Restaurant is always the highlight of my trips, sometimes even the reason why I travel to a specific destination. Eric Ripert, the genius behind the 3 Michelin Star Restaurant, Le Bernardin, has always been an idol of mine, so naturally dining at his restaurant on a recent trip to New York City was the pinnacle of the trip. I was particularly excited about visiting the restaurant, not only for its reputation, but also for the experience Ripert claims Le Bernardin gives.
I say I have a special relationship with food, I cook for people to show them love, comfort and care. Whatever the reason is “food is about memories, feelings and emotions”. Le Bernardin provided me with that experience, the memory and the emotion food should portrait. From the moment we walked through the revolving doors at 155 W 51st St, through the whole two and half hours we were there, until the moment we left, the experience was unforgettable. Service was on point and the food was out of this world.
We started with a cocktail called M.L.C. Mezcal, it had Vida Mezcal Joven, Lime, Makrut Lime Leaf Agave and Makrut Scented salt. Immediately the “amuse bouche” was brought to the table, a Salmon Tartar with Crispy Bread Crackers. We knew we would be savoring amazing seafood dishes since the restaurant is known for serving the best in NYC, so we decided to pair our dishes with a Chablis, Vincent Mothe White Wine from France. The first dish we tried was a Yellowfin Tuna Carpaccio that was so thinly sliced that it melted without a bite, it was delicious. Second, by far my favorite dish of all, a Seafood Truffle Pasta with Crab, Scallops, Lobster and a Black Truffle Emotion, it was cooked perfectly.
The pasta was “al dente”, the seafood was barely touched and the black truffle emulsion did not overpower the fresh seafood taste. Two savory dishes followed the pasta, a Salmon and a Merluza in Razor Clam Sauce, both delicious. We finished the dinner with a Deconstructed Tres Leche and a Chocolate Lovers Dream Cake.
The overall experience at the restaurant was best of the best, never did we had to ask for anything, servers anticipated all of our needs. The Sommelier understood perfectly our wine preferences and offered us what would best match our dishes. The food was over the top, I will forever be dreaming about having that truffle pasta again. Le Bernardin is one of seven restaurants in New York with three Michelin stars. It has maintained a four-star rating from The New York Times since 1986. I highly encourage anyone who has the opportunity to do so, to visit the restaurant for lunch and dinner, it will be an unforgettable experience.