LE BERNARDIN
CHEF ERIC RIPERT
Le Bernardin, New York’s internationally acclaimed
four-star seafood restaurant, was born in Paris in
1972 by sibling duo Maguy and Gilbert Le Coze.
Inspired by the triumph of Le Bernardin in Paris and
its many American clients, the Le Cozes sought to
open a Le Bernardin in New York in 1986. In no time,
Le Bernardin became a four star restaurant which is
renown for setting standards in the cooking of seafood
in America.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. Ripert has since firmly
established himself as one of New York’s—and the
world’s—great chefs, with the accolades to prove it.