“Arriving from Paris in 1986, we quietly opened Le Bernardin in New York…”
Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986.
After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.
Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout five reviews, and is the only restaurant to maintain this rating for that length of time.
The restaurant has held three stars from the Michelin Guide since its 2005 New York launch and currently ranks 24 on the World’s 50 Best Restaurants list. The New York Zagat Guide has recognized Le Bernardin as top rated in the category of “Best Food” for the last nine consecutive years, and in 2015 was rated by the guide as New York City’s top restaurant for food and service. Le Bernardin has earned seven James Beard Awards since 1998 including “Outstanding Restaurant of the Year,” “Top Chef in New York City,” “Outstanding Service,” “Outstanding Chef in the United States,” “Outstanding Pastry Chef,” “Outstanding Wine Service,” and “Best Restaurant Design” in 2012.
Most recently, the Foundation named Maguy Le Coze as Outstanding Restaurateur in 2013. In 1999, Ripert and partner Maguy Le Coze expanded their business to form Ripert Consulting which so far has shaped restaurants in Florida, California and New York City and has partnered with the Ritz-Carlton to open restaurants in Washington D.C., Philadelphia and the Caribbean.
1998 saw the publication of Le Bernardin’s first cookbook, called Le Bernardin—Four Star Simplicity, followed by A Return to Cooking (2002), On the Line (2008), Avec Eric (2010) and My Best: Eric Ripert (2014). Most recently, Chef Ripert released a memoir entitled, 32 Yolks: From My Mother’s Table to Working the Line (2016).
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