Our thoughts Le Bernardin are with everyone affected by the devastating fires in LA... to the courageous first responders, we are deeply grateful for your selflessness and strength. In moments like these, may compassion and solidarity bring us closer together. I’ve shared

Thank you Chef José Andrés 🕊️🥘🍳 & all World Central Kitchen 🙏❤️

Valentine's Day is around the corner! Join us in Les Salons for a nine-course tasting menu created by Chef Eric Ripert with optional wine pairings selected by Wine Director Aldo Sohm—Limited availability 2/14 & 2/15   Reservations available via Resy or call (212) 554-1515

Hamachi Tartare—fresh canapés for the New Year

Chef André Soltner defined an era of dining in New York and forever changed how we think about French cuisine in America. Lutéce wasn’t just a restaurant—it was an extension of his vision, passion, and precision. He taught us that great cooking begins with love—for the craft, the

New on the menu Le Bernardin—Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth

It’s the season of love…

When the view looks like this, a 51 Street Manhattan is a must

Something for Spring—Warm Sea Urchin “Soufflé”; Toasted Nori Brioche Le Bernardin

Kombu Cured Snapper; Fresh Heart of Palm, Calamansi Vinaigrette Le Bernardin

Jaehee & Dale’s intimate celebration of love — a tranquil, heartfelt moment shared at Le Bernardin Privé

#TBT to the making of the Le Bernardin Cookbook: Four Star Simplicity, published in 1998. I traveled to the coast of Maine in winter, guided by our dear friend and fish purveyor Rodney Browne to capture the raw textures of the shore—ice, seaweed, crashing waves. Later, we printed

Kombu Cured Snapper; Fresh Heart of Palm, Calamansi Vinaigrette Le Bernardin

Honored to be ranked #3 once again on The New York Times’ 2025 list of the 100 best restaurants in NYC. Congratulations to all the restaurants recognized—it's a privilege to be among this group. Deep thanks to our dedicated team and guests, whose passion and support make it all possible

“Every day, Eric Ripert looks at the menu and thinks, what could [we] be doing differently?” No. 3 on The New York Times’ 100 Best Restaurants in NYC Priya Krishna + Stephen Clark for NYT Cooking

Tomato pre-dessert to welcome summer — grape tomatoes & Thai basil sorbet from the vegetarian tasting menu

Chef Eric Ripert leading an exclusive demo in Les Salons — an intimate space where there’s no second row. Before the first course, he and Chef Gestel guided guests through breaking down a whole tuna loin

Last shots with my dear friend Nigel Parry for our new book

Toasting to life’s special moments and treasured friendships in Les Salons

Small bites for big moments ✨