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 Purée, Red Wine “Sauce Américaine”

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 Crémeux, Graham Cracker Sablé, Tahitian Vanilla Ice Cream)

Had an amazing time hanging out in the Le Bernardin lounge with one of my favorite foodies. We enjoyed multiple cocktails, including the Brooklyn Bee and the LB Champagne Cocktail (so good), and sampled some tasty bites: Kanpachi Tartare and Warm Lobster & Truffle “en Brioche”. Perfection! I think it’s fantastic that Le Bernardin has a casual lounge where diners can stop in for a quick drink and bite to eat. This little impromptu visit made me want to come back for a proper dinner. Counting the days my return!

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

Brooklyn Bee (Brooklyn Gin, Lemon, Lavender Honey, Champagne, Absinthe)

Kanpachi Tartare, Wasabi Tobiko, Ginger-Coriander Emulsion

Warm Lobster and Truffle “en Brioche”

LB Champagne Cocktail (Roederer Champagne, Lemongrass, Black Pepper, St. Germain, Lemon)

My fellow foodie, SaraDish, and I dropped by the Le Bernardin lounge for a quick pre-dinner drink.  At the bar, I fell in love with the LB Champagne Cocktail — a deliciously refreshing concoction of champagne, lemon, St. Germain, lemongrass, and black pepper. It was divine (which is why I had to have another).  I also enjoyed the creative bar snacks, especially the nori-wrapped pretzels and yuzu popcorn. To our surprise and sheer delight, the bartender presented us each with a beautiful dish of kanpachi tartare and told us that it was compliments of Chef Eric Ripert (my favorite chef of all time). We were absolutely thrilled, and the kanpachi was exquisite! (Thank you, Chef Eric and SaraDish!!!)

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

LB Champagne Cocktail (Roederer Champagne, Lemongrass, Black Pepper, St. Germain, Lemon)

Bar snacks (Walnuts, Nori Pretzels, Yuzi Popcorn)

Kanpachi Tartare, Wasabi Tobiko Ginger, Coriander Emulsion

Petits Fours