Le Bernardin

Above you observe the final plate, a quartet of sweet canopies brought out by the amazing wait staff at Le Bernardin in New York City (in the theater district) back in February.  Our party of fourteen, celebrating a milestone birthday of a dear family member, had just experienced eight courses of perfectly prepared seafood via the chef's tasting menu.   I learned there is a good reason this restaurant has been around since the 1980s, and why it recently received a four star rating in The New York Times.  You should probably book a reservation now if you expect to get in this year. 

Following a trio of appetizers, which included a cauliflower soup, the first course was a tuna tartare sea urchin toast with a jus de Viande.  The wine was an Abarino, Bodegas Forjas del Salnes from Rias Baixas Spain, 2021.

Next was the warm scallop tartare topped with Osetra caviar and adorned with sauce Mariniere.  This was served with Bollinger, La Grande Anne, Ay, Brut 2014. 

Poached lobster bathed in Verjus Sabayon underneath a grape fennel salad followed.  It was paired with a Reisling, Feinherb, Petershof, Vineyard Project , Mosel, Germany 2021.

Sauteed langoustine with petite mache salad came after.  A wild mushroom truffled mousseline aged balsamic vinaigrette sat tantalizingly with it.  The wine was the Altesse, Roussette du Bugey Montagnieu, Franck Peillot, Savoie, France 2020. 

An exemplary pan roasted dover sole topped with green olives and toasted almonds in an aged sherry wine emulsion was a highlight among many.  A palomino fino, equipo navazos, andalucia Spain 2018 went along perfectly.

The last course before dessert was steamed halibut in a truffled sunchoke puree with baby root vegetables on the side.  The sauce bourguignonne, as our maitre-d explained, makes "everything taste like steak".  No argument, and this was fabulous for the fish.  A Marsannay, chanson pere et Fils from Burgundy France (2018) was poured.

A spiced poached pear with a Buddha's Hand-Shiso medley was the pre-dessert palate cleanser, served with pear cider - Eric Bordelet, Poire, Normandy France NV.

And the finale.....pistachio praline, Grand Marinier Bavarois with Sauternes, Les Carnes de Rieusssec, Bordeaux, France 2012.

Our party was seated in a separate room on the second floor, accessible from a side entrance on 51st.  We were led through the kitchen (always a cool thing) before we joined our family for a pre meal cocktail hour.  The staff was attentive beyond words.  The night was a rare treat; it is not often our dining experience is accompanied by loving and informative descriptions of the meal and wine.  For the vegetarians among you, there is an alternative tasting menu that includes fanned artichoke, vegetable pho, and black truffle tagliatelle (got to sample that one - delicieux). 

An amazing, high level experience, too good merely for special occasions. 

Le Bernardin  

787 Seventh Ave 

New York, NY  10019

212-554-1515

https://www.le-bernardin.com/home