A symphony of global flavors.
Anchored in French cuisine with an emphasis on seafood, the menu incorporates a vibrant blend of international ingredients and cooking techniques – a symphony of global flavors that reflects New York City itself.
And while Chef Ripert and Le Bernardin have earned an impeccable reputation for cooking in a manner that honors traditional techniques and structure in the kitchen, they also welcome the role of technology in kitchen operations.
His team isn’t one to grow accustomed to doing things a certain way. Chef Ripert and his team continually embrace new technologies to allow them to become more efficient, more precise, more sustainable, and less stressed in the kitchen.
Flawless precision for peak consistency.
Le Bernardin Privé echoes the understated elegance of the midtown restaurant’s dining room, and Chef Ripert works to ensure that each guest receives a three-star Michelin dining experience. Everything is prepared à la minute within a 10-minute window; nothing is cooked in advance or reheated.
Entrees might include crispy back bass with wood ear mushrooms and water chestnuts; duck breast with fresh snow peas and sour cherry sauce; and for dessert, a milk chocolate pot de crème with caramel foam, maple syrup and sea salt.
At Le Bernardin, consistency is paramount, especially in banquets, and with RATIONAL powering the kitchen, events require fewer kitchen staff due to the more controlled environment.
