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It received a favorable review in The New York Times [29] and was called "the best restaurant in the world, period" in 2005 by Anthony Bourdain. [30] Since 2007, the restaurant has been the recipient of the Wine Spectator Grand Award. [31] 2007, Wine Spectator, Grand Award [31] 2006, Michelin Guide, Three Stars [32]
Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and in 2023 ranked No.1 on the annual list of "La Liste". [3] It holds the maximum ratings of four stars from The New York Times [4] and three stars from the Michelin Guide.
It has been awarded five stars (highest rating) by the Forbes Travel Guide annually since 2005. [18] In 2011, it was called the best restaurant in New York City by critic Sam Sifton of The New York Times in a four-star review. [19] This rating was downgraded to two-stars by Sifton's successor, Pete Wells, in 2016. Explaining this change in the ...
40°45′41″N 73°58′54″W. / 40.76139°N 73.98167°W / 40.76139; -73.98167. Other locations. Paris (until 1986) Website. le-bernardin .com. Le Bernardin is a three- Michelin star French seafood restaurant in Midtown Manhattan, New York City. Eric Ripert is the executive chef, and he is co-owner along with Maguy Le Coze .
The listing of starred restaurants is updated once per year. The Michelin Guide began reviewing restaurants in the United States in 2005 beginning with New York City. In subsequent years, Michelin expanded its reviews to other major US cities. [3] As of the 2023 Michelin Guide, there are 13 restaurants in the US with a rating of 3 Michelin ...
[13] It was the fifth-most-emailed New York Times article of 2012. [3] His 2016 review of Per Se, downgrading the restaurant to 2 stars, also attracted wide attention. [3] His two predecessors as critics, Sifton and Frank Bruni, had each given the restaurant four stars. Wells identified issues with the quality of the food and the atmosphere ...
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The restaurant received three stars from New York Times reviewer Pete Wells. [2] Wells praised the restaurant's ability to downplay the intimidating aspects of haute cuisine while maintaining a sense of formality, writing that the restaurant has "an elegance that is well outside the everyday rumble of New York life but that doesn’t have...the off-putting reserve...from the old days."