Answers from Our Experts (1)
Le Bernardin’s menu centers around fresh seafood and seasonal vegetables. The New York restaurant’s fish is sourced daily, and veggies are farm-fresh. Chef Eric Ripert believes in cooking with the best ingredients and preparing them simply to produce the truest flavors possible.
Dishes on the winter menu incorporate seasonal products; you might find Nantucket bay scallops with baby leeks and a salad with the day’s market herbs and vegetables. The Forbes Travel Guide Five-Star restaurant also aims for sustainability, refusing to serve endangered species — not even ever-popular bluefin tuna, Chilean sea bass, shark or swordfish.