When we first started to date, I knew he wanted to come and booked here before. At $180 a bottle in my local wine store, it's not something I would even think about buying, but at Le Bernardin, it's part of the Wine Pairings. Normally when I see truffle, I would think that they used a lot of truffle oil and really mask the flavor of everything else. We arrived a little bit early, had our coats checked and was seated promptly. We were taken to our table promptly to what look like the best table in the house. Then after our dessert we got two more desserts. RESERVATION: if you're looking for a weekend dinner reservation, you have to call them when the reservation lines open at 9am on the first of the month before. Eight courses plus 2 additional complimentary offerings. ", Recipe courtesy of chef Eric Ripert of Le Bernardin, • 4 ounces high quality cooked foie gras or chicken liver terrine In fairness, I am now writing this after attending all three.Le Bernardin is completely UNINSPIRED. • 4 ounces baby spinach leaves !ʆ���;�P'ԍ��/� n� endstream endobj 591 0 obj <> endobj 592 0 obj <> endobj 593 0 obj <> endobj 594 0 obj <>stream Every course was a prelude to an even more pleasing edible work of art. Pages scroll by in unexpected ways. After that, it only takes a minute to find the date and put your name down. To assemble, pile spinach leaves down the middle of 4 plates. It wasn't just one server, every employee in the room catered to every table.
Jacket required unless you are the presumably famous person in an all red track suit who got a tour of the kitchen. and butter (the butter was so good), langoustine, sea trout, dover sole, monkfish, lobster, quince, citrus, a complimentary chocolate cake for Henry's birthday and last but not least, a petite four (consisting of a pistachio cake like thing, a dolce de leche macaron, an apricot candy thing (heavily reminds me of what I eat during new year's) and a bon bon. As my boyfriend says, nothing really overpowered each other and the lobster was cooked perfectly. I had called in prior to the dinner and asked a staff member if the restaurant could make the dinner special for my anniversary and she said that she'd make a note of it on my reservation. We were there for 2 hours, 45 minutes, which is more than enough time for an 8 course meal. All in, with the bottle of champagne and glasses of wine, we were at about $250.00 pp (without tip). )For our journey, we were given a complimentary of salmon and sourdough chips then our first course of hamachi-osetra caviar tartare, then bread (my boyfriend loves bread. 1. Each dish took us on a culinary journey that one could only experience by eating here tours self, but the stars of the show were the Japanese Wagyu, Langoustine, Scallops, and Monkfish. My entire table for the chefs tasting menu. Boy, it did not disappoint.This was my first Michelin starred restaurant. If my wallet wasn't crying from how much I spent on Henry's birthday, I would love to come back very soon! • 2 ounces petite mâche. Langoustine + foie dish was definitely a stand out. 587 0 obj <> endobj xref 587 11 0000000016 00000 n

H��W�n"�}�+��}��|�Y�4Mc�P#�Ů}Y{�U����~8��ْ��lty>F~���bL�%�_ �jpz9�dYNg�o�]�� �"�9�ه�X%A�"N�P��l=8�6���.6ξ���&�����l��x0�:�Ng�JxB�0�O��(s��y2֏Vd6d��]T��8�g3�k���!�s�%�m��-�B ��}��z~oG���*4��( Br�84a����0��[�L�&צ�깷s����#Ie�0��. My family went for the Chefs Tasting menu and there were some outstanding dishes including the (2nd course) Langoustine with a balsamic-truffle vinaigrette, and (5th course) Dover sole with a soy-lime emulsion.



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