How to navigate the menu at @LeBernardinNY

Grilled Spiced Black Cod; Zucchini Flower Tapenade, Mussel-Pesto Broth

Back at @lebernardinny and celebrating with the team

It was a pleasure to announce the 2027 @CaymanCookout lineup of chefs, sommeliers, mixologists, and friends at our annual lunch at @BernardinPrive. Excited to return for an unforgettable celebration. See you in paradise this January 🌴   Culinary • Andrew Zimmern • Buddha Lo • Chutatip “Nok” Suntaranon • Christophe Bellanca • Clare Smyth • Claude Le Tohic • Daniel Boulud • Dean Max • E.J. Lagasse • Emeril Lagasse • Eric Ripert • Eunji Lee • José Andrés • Michael Cimarusti • Orlando Soto Beverage • Aldo Sohm • Bobby Stuckey, M.S. • Charles Joly • Christian Suzuki • Gary Gruver • Ivy Mix • Michael Kennedy

We celebrated our ranking on North America’s 50 Best Restaurants 2026 and @aldosohm’s "North America’s Best Sommelier 2026” award at our dear friends @EjLagasse and @Emeril’s fabulous restaurant @Emerils and enjoyed an amazing and delicious experience. Thank you Team for making our evening so special.

We are honored to be a part of North America’s 50 Best Restaurants alongside so many inspiring peers. Congratulations to our wine director @aldosohm on being named North America's Best Sommelier! A true reflection of the passion & expertise he brings to the wine program each day.

Chef @ericripert explains the mechanics of the menu at Le Bernardin

This month, Off the Line is all about eggs and how I prepare them at home: scrambled, omelettes, and other classics. Subscribe to my newsletter in the link in bio 🍳

Many guests ask about the story behind this painting in the Lounge at @LeBernardinNY.   In 1926, the grandfather of Maguy and Gilbert Le Coze—a fisherman in Port Navalo, France—was asked by tourist and artist Henry Bouvet to have his portrait painted. Originally hanging in Le Bernardin Paris, the portrait made its way to America for "good luck". Now across the sea in New York City, Grand père keeps watch over Le Bernardin.   Swipe to see Grand père throughout the years: 1. Grand père 2. Gilbert Le Coze with Grand père 3. Me with Grand père Le Coze 😃

Kampachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi

We are honored to be included on @nytimes’s 100 Best Restaurants in NYC, a recognition that belongs to Team Le Bernardin for their hard work, passion, and dedication. Congratulations to all the restaurants featured. It’s an honor to be a part of this incredible community.

11:30 AM: @ericripert and Team Le Bernardin’s daily routine We taste basic Swiss cheese—not bland, not too salty, and fairly neutral—to calibrate our palates. Then, we taste all sauces and preparations, never double dipping the same spoon and using biodegradable ones instead.

Barely Cooked Salmon; Peas and Fava Bean Medley, Sauce Vin Jaune

There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the sauce station.

Harry’s Berries Strawberries, Tahitian Vanilla Chantilly

The Secret of My Laughter - A student asks His Holiness the Dalai Lama the secret behind his famous childlike laughter. His answer is disarmingly simple: a relaxed mind, no ego, and the understanding that we are all the same human beings. He explains how seeing yourself as "something special" creates stress and anxiety, while honesty, humility, and transparency are the true foundations of inner peace. Video originally recorded on May 31, 2014.

Chef Sommelier Barbara answers a frequently asked question: What are you wearing around your neck?

Poached Lobster; Charred Baby Leeks, Saffron Sauce Hollandaise

Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion