Le Bernardin absolutely delivered a 3 star meal. This is not bells and whistles cuisine, but every single dish delivered delicious, bright flavors that was executed perfectly. Many of the sauces were added table side and you could see the care and attention given to every detail. This is not cuisine of a 100 ingredients with the hope that something works. This is precise edited cuisine that shows an intelligent understanding of what constitutes a great tasting menu.
The wine pairings by sommelier, Aldo Sohm was also spot on.
I wrote down one of Aldo’s sayings “A dead fish floats with the river.” What he meant was that he wants to go against the tide and do the unexpected. This was his way of explaining why he chose the wines for the pairings.
The service was equally 3 star, not hovering, but just always “there” when we needed something.
Basically, I am going to let the photos tell the story.
Amuse – Tuna Tartare
Thinly pounded smoked salmon carpaccio; toasted brioche brushed with creme fraiche and caviar
Wine pairing: Shizuku – Divine Droplets, Junmai Daigginjo Sake
Kindai Maguro – (First sustainably raised Japanese Blue Fin Tuna in the world) Seared Blue Fin; Parmesan Crisp and Sun-Dried Tomato; Nicoise puree, black olive oil, micro basil
Nicoise puree being added
Final dish
Wine pairing: Godello – Vina Godeval, Valdeorras 2006
Ultra Rare Charred Scallops a la plancha; Braised Morels and Chanterelles, Mushroom Jus Hollandaise style, capers, cornichons
Mushroom jus being added
Final dish
Wine pairing: Chablis 1er Cru vaillons, Daniel – Etienne Defaix 2000
Baked Lobster; Asparagus, Sauce Gribiche with Tarragon
Sauce Gribiche added table side
Wine pairing: Blaufrankisch “Brandkraften” Wenzel, Neusiedlersee-Hugelland, Austria 2002
Escolar- White tuna poached in extra virgin olive oil; sea beans and potato crisps; light red wine bearnaise
Red Wine Bearnaise added
Wine pairing: Nuits saint-georges, Vieilles Vignes,m Daniel Rion 2003
Crispy Black Bass; braised celery; Iberico Ham, Green Peppercorn sauce
Green peppercorn sauce added
Wine pairing: Rioja, Reserve ‘Vina Ardanza’, La Rioja Alta 2000
Fourme d’Ambert, Crispy bacon soy caramel, Gingershap tuile, Curry sauce, Lemongrass (not pictured)
Wine pairing: L’Etoile, Savagnin, Domaine de Montbourgeau, Jura 2000
Dark Amedei Chocolate ganache, Toasted baguette, Extra Virgin Olive Oil, Maldon sea salt
Wine pairing: Muskat Ottonel Trockenbeerenauselese No 4 – Aloise Kracher, Austria 2002
An excellent meal in every way.
Refined Palate 