Visited in August 2025
Lunch
Rating: Three Michelin Macarons
With a late afternoon flight back to Europe, this time we tried a walk-in to the lounge at exactly noon. We were offered a place in the dining room, which had become available shortly before due to a cancellation, but we decided to stay with our original plan to go to the lounge. However, we were offered the dining room menu. After five lunches or dinners in New York, we wanted to take it a little easier. Since the city harvest menu had a selection that was attractive to us, we had this.
From the fantastic bread basket, I had the brioche and the rosemary/olive bread.
Tuna Tartare; Sweet Potato Crisps Piquillo Pepper Vinaigrette
A well-prepared tatar including capers, drops of the vinaigrette with a high content of red peppers, frisee lettuce and sweet potato chips on top.
Sautéed Shrimp; Baby Greens White Balsamic Vinaigrette
Three sautéed shrimps on a bed of lamb’s lettuce, oyster mushrooms, and thinly shaved button mushrooms.
Poached Skate; Endive Salad, Potato Foam Brown Butter Sauce
This is the second time that I have eaten skate at Le Bernadin. This time it was completely different. To the perfectly prepared wing with endive stripes and leaves, a brown butter sauce was added at the table. In a side bowl, potato foam that exhibited some acidity was served. This, I found a little strange. I had preferred a standard Joel Robuchon-style potato preparation.
Barely Cooked Salmon; English Pea-Wasabi Purée Yuzu Beurre Blanc
My dinner companion had the always fantastic salmon. Every time, the side and the liquid preparation are a little different. The beurre blanc was quite acidic.
Pistachio Praliné, Grand Marnier Bavarois
The first time that I ate a dessert the second time at Le Bernadin. But it is so good that it is worthwhile.
Warm Peruvian Chocolate Tarte Tahitian Vanilla Ice Cream
This dessert was a choice from the separate dinner menu and not listed on the City Harvest menu. My dinner companion liked it very much.
And we even got a third dessert that was not listed on any of the menus. This was a very nice treat from my favorite waiter and the kitchen.
Summary
This time I saw the very first time Eric Ripert in the restaurant, who had a chat in French with a friend in the corner of the lounge. Also, the head sommelier Aldo Sohm was present. If one is looking for high-quality fish and seafood in New York, Le Bernadin is always a first choice.
Website of the restaurant: Le Bernardin by Eric Ripert | Home
gourmettrips 