Tout petit pois. Variations on peas. #guysavoy #guysavoyparis #petitpois #petitspois #pea #peas #oeuf #oeufdecaille #egg #quailegg #quaileggs #ciboulette #shiso #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise

Autour des légumes méditerranéens. Around mediterranean vegetables. #guysavoy #guysavoyparis #courgette #concombre #tomate #oignon #aubergine #tzatziki #tzaziki #pissaladiere #zucchini #cucumber #tomato #onion #eggplant #restaurant #restaurants #artdevivre

HAPPY INDEPENDENCE DAY 🥳🇺🇸

Un car pour les quarts… et l’écart. En route pour les demies ! #guysavoy #guysavoyparis #rugbyworldcupfrance2023 #rugby #coupedumondederugby #coupedumondederugby2023 #afriquedusud #southafrica #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre

LE BERNARDIN NAMED BEST RESTAURANT IN THE WORLD BY LA LISTE 2024!
Thankful for the hard work of team @lebernardinny, our suppliers & the support of our guests! 🙏🤩 Congratulations to all our Chef-Friends rewarded in @laliste1000 2024!

Congratulations to our Executive Chef Eric Gestel for receiving the esteemed “Ordre du Mérite Agricole” awarded by the French government. Eric has been part of the family for over 27 years. Thank you for being such an inspirational leader to our team!

We asked our team of 170: What are you drinking to celebrate the holidays this year? 🥂🎄

Souvenir de la magie de l’automne et ses champignons. Cèpes, cèpes, cèpes. #guysavoy #guysavoyparis #cepe #cèpe #cepes #cèpes #porcini #porcinis #porcinimushroom #porcinimushrooms #foiegras #foiegrasdecanard #duckliver #restaurant #restaurants #artdevivre #artdevivrealafrancaise

BEST WISHES FOR 2024 !! Tonight Le Bernardin & Aldo Sohm Wine Bar will end an amazing year before reopening January 2 I am so grateful to everyone who contributed to our success:patrons,supporters,purveyors&greatTeam,families&🥰ones May 2024 bring ☮️,health,❤️,prosperity&success to all🙏

SUNSET AT SEA! Champagne dinner on the water with team Le Bernardin , The Ritz-Carlton #GrandCayman⛵️🌅

Heureuse de vous présenter ma nouvelle émission : Hexagone, la nouvelle émission de L’Hémicycle, reçoit Alain Juppé lhemicycle.com/2024/01/26/hex… via L'Hémicycle

J’ai le plaisir de vous présenter Simon Brochot, assistant maître d’hôtel et sommelier. Son péché mignon : « la poule au riz de ma grand-mère » accompagnée d’un verre de Rully « Grésigny » 2018 du domaine Dureuil-Janthial. Sa devise : « Rester émerveillé est la clé ! » #guysavoy

TBT 1992
This picture for a magazine was taken Le Bernardin where I started as chef de cuisine (I was 26) My dear friend François Payard was the pastry chef... The rest is history... THX Drew Nieporent for keeping the best archives of our industry.

Quasi de veau rôti entier, champignons de cave, le gratin en farce, jus perlé et purée « tradi ». Whole-roasted rump of veal, cave mushrooms "au gratin", pearl jus and traditional potato purée. #guysavoy #guysavoyparis #veau #veal #quasideveau #champignon #champignons #mushroom

The dish that truly defines our style and vision: ‘The fish is the star of the plate’ — Pounded yellowfin tuna with foie gras and toasted baguette. 🎥: Eater NY

Circa 1984: Chef Joël Robuchon invited the entire team for a celebratory lunch in Burgundy when we got ⭐️⭐️⭐️ Michelin stars at Restaurant Jamin... TBT

Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust (can be ordered 24 hours in advance) Le Bernardin

WORK IN PROGRESS/ALMOST ON THE MENU Le Bernardin Nori Crisp, Bluefin Toro Tartare, Osetra Caviar, Seaweed Emulsion

Before service, we calibrate our palates with industrial Swiss cheese—not because it’s exceptional, but because it is consistent. If it tastes flat, our senses are dull. If it tastes sharp, our taste buds are oversensitive. Once calibrated, we taste our sauces

Poaching fish in a rich, velvety broth like a velouté is one of my favorite techniques—the thickness of the liquid is denser than the fish’s own juices, which prevents them from escaping and instead locks them in, keeping it moist which then intensifies the flavor