Le Bernardin

I couldn’t be happier to be at one of my favorite restaurants with some of my most favorite people in the world, including my soon-to-be-hubby and my foodie bestie, SaraDISH. It’s been a while since I had a proper dinner at Le Bernardin — I think the last time was on my birthday in 2012. That’s way too long! I’ll be sure to make up for it with tonight’s meal. 😉 We’re going all out in order to select the seven best dishes for our upcoming wedding dinner. I feel so blessed to be able to share such a special day with my closest friends and family at a restaurant that is near and dear to my heart. After studying the menu and discussing, we decided to taste a total of ten savory dishes and five desserts. Each and every one was breathtakingly beautiful and absolutely exquisite. A few that stood out the most to me: Yellowfin Tuna with foie gras (Le B’s signature dish), Langoustines with truffles and chanterelles, the Lobster “Lasagna”, Crispy Duck Breast with sour cherry sauce, and the Le B version of “surf & turf”: Grilled Escolar and Seared Wagyu Beef with kimchi and Asian pear. There was also a dessert that I instantly fell in love with (and those who know me know that I am not a dessert person): Kataifi Filled Squash Cremeux with bourbon sabayon and spiced ice cream. Kataifi is a popular Greek dessert (it’s shredded filo dough) and it had the most delicious squash cream inside. Throw in some bourbon and you’ve got my ideal dessert — the perfect blend of sweet and savory. Several hours later, we were all very full and blissfully happy. Many thanks to the Le Bernardin team and to the two Chef Eric’s (Ripert and Gestel) for the most amazing meal ever! Less than a month to go until the big day. :)

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


Starting off the night with a little bubbly


Amuse Bouche Trio:  Beet, Oyster, and Butternut Squash Soup


Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives and Extra Virgin Olive Oil


Flash Marinated Hamachi, Sea Beans, Daikon, and Black Garlic-Ponzu Sauce


Sautéed Langoustine, Truffle, Chanterelle, and Aged Balsamic Vinaigrette


Olive Oil Poached Escolar, Niçoise Olive, Grilled Maitake Mushroom, and Citron-Vinaigrette


Barely Cooked Scallop in Brown Butter Dashi


Lobster “Lasagna”, Celeriac, and Truffle Butter


Pan Roasted Lobster, Baby Leeks, Sunchoke PurĂ©e, Red Wine “Sauce AmĂ©ricaine”


Barely Cooked Wild Salmon, Asparagus, Peas, Fava Beans, and Chervil Emulsion


Grilled Escolar and Seared Wagyu Beef, Fresh Kimchi, Asian Pear, and Soy-Lemon Emulsion


Crispy Duck Breast, Snow Peas, and Sour Cherry Sauce


Roasted Figs, Warm Mascarpone-Almond Cake, Jalapeño Vanilla Ice Cream


Kataifi Filled Squash Cremeux, Bourbon Sabayon, Candied Cranberry and Spiced Ice Cream


Milk Chocolate Mousse, Dark Caramel, Candied Peanuts and Warm Malted Caramel


Slow Roasted Apple, Caramelized Puff Pastry and Canelé Ice Cream


S’MORES (Smoked Madagascan Chocolate CrĂ©meux, Graham Cracker SablĂ©, Tahitian Vanilla Ice Cream)

Le Bernardin