Le Bernardin

category: Favorite,restaurants
by Yun,

Le Bernardine

The intention of this blog is for describing our LAST fine dining experience at Le Bernardin when we still lived in NYC. Yes, it IS true that we moved from NYC to San Francisco Bay Area last month. Moving was not easy for us since we had a toddler that needed constant attention. We spent about two months for packing, finding a new apartment, moving to the new place, and unpacking. Even till now, we are still not completely settled down yet. Due to this reason, I can have an excuse for the long time of no new postings. :-)

Le Bernardine

To make a reservation at Le Bernardin was not easy. I fruitlessly tried couple times before. Since I knew I had to move to California soon, I made the reservation early ahead of time.  We got a very early dinner which worked very well with our schedule and my lil S’ bed time. Thanks to our best friend M and her family, who babysitted S during that evening. Without her help, our dinner plan would not be as memorable as it was.

Le Bernardine

For amuse bouche, we had cold crab meat with crispy wonton paper. It was light, cold and refreshing, simply a perfect way to start a meal.

Le Bernardine

First course, layers of thinly pounded yellowfin tuna served on top of  foie gras and toasted baguette, topped with shaved chives and extra virgin olive oil. This course was my favorite. It was truly outstanding. I don’t eat raw fish often, but I couldn’t pass on this dish. The combination of rich and creamy foie gras, fresh paper-thin tuna, and the crispiness of the toasted baguette created a very complex but wonderful flavor. Bravo, Eric Ripert! What an incredible dish!

Le Bernardine

Second course, peekytoe crab salad, spiced mango sauce and daikon nage. The fresh crab and the mango sauce gave a nice compliment to each other. A subtle yet very exciting dish.

Le Bernardine

Third course, pan roasted monkfish, sea bean, white asparagus, in a light bearnaise scented broth. First, taragon puree was poured alongside the fish, and then the broth was poured over the dish. Then, another waiter came drizzling a hollandaise sauce on it. The fish was cooked in perfection, crispy on the outside and tender on the inside. The béarnaise scented broth added a nice flavor to the monkfish.

Le BernardineFourth course, baked wild striped bass, baby carrot, herb salad, miso-butter sauce. The tasty miso-butter sauce gave a nice pungency to the fresh baked striped bass. However, I would rather pick a different fish other than a wild striped bass.

Le Bernardine

Fifth course, bread crusted red snapper, saffron, smoked sweet paprika sauce. I loved the crunchiness of the skin. The fish was cooked very well. And the saffron gave a nice touch to the pasta. The sauce was very bold. Well, I am not a paprika lover.

Le Bernardine

Sixth course, Greek yogurt pannacota served with strawberry rhubarb and basil. It is a bite-sized dessert you will love. It has a little flavor of everything. It was light and very thirst-quenching.  I really wished I had more. :-)

Le Bernardine

Seventh course, maralumi milk chocolate parfait topped with liquid apricot and ginger caramel. This second dessert was a bit heavier compared to the first one. The combination of the acidity in liquid apricot flavor and the sweetness in the chocolate parfait paired perfectly.

Le Bernardine

And I am lucky to get next dessert, passion fruit parfait over graham cracker crust and white chocolate. I think this is what everybody will get when they celebrate their birthdays here.

Le Bernardine

Petite four to conclude our meal. The mini pistachio macaron was my favorite. We very much enjoyed the dinner. It was our first “seafood” tasting menu and the food exceeded our expectation. I will definitely go back again to Le Bernardin next time. Kudos to chef Eric Ripert.

Le Bernardine

Quote from Eric Ripert: “Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.”

Le Benardin
155 West 51st Street
New York, NY 10019
(212) 554-1515




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6 Comments so far

  1. arman | 23 August 2011, 14:54

    what a very nice bday dinner, yun! :)
    itu resto nya emang nyediain seafood doang ya yun?

  2. veny | 23 August 2011, 22:52

    Ulang Tahun ya Yun ?
    seperti biasa potonya keren , ayoo tutorial donk kalo ke JKT hehee

  3. Gabrielle | 27 August 2011, 20:58

    I love the way you described each dish, but let the picture speak for the dish as well. You seem to be very well-versed in food and what goes well with different items. Sounds like the food was great and the dining experience was very classy.

  4. Elrica | 05 September 2011, 03:52

    Oh my..I like the way you captured the photos!
    It looks supa yummy!

  5. imeth | 07 September 2011, 19:52

    gw setuju banget tuh dengan quote dari Eric Ripert. oh jadi lo pindah ke SF yun? yaaaa diriku belum maen ke NY dirimu sdh pindah ke SF hikss, tp gpp deh berarti kalo maen ke sf bisa ketemu dgn kamu (ngayal babu)
    Lo ultah say? Happy belated Birthday Yun, wish you all the best, dear.

    Itu resto mmg terkenal banget ya Yun, katanya dpt bintang michelin 5 ya klo gak salah?

  6. Kiri W. | 20 October 2011, 15:08

    Gorgeous pictures! These dishes look mindblowingly delicious. Thank you for sharing these!