Le Bernardin

Opened by sibling duo Maguy and Gilbert Le Coze in New York in 1986, Le Bernardin only served fish: Fresh, simple and prepared with respect. 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.