Best Dishes at Le Bernardin

Served as a palm-sized circle, this dish showcases the tartare preparation across multiple sources. The brightness of the meyer lemon jelly cuts through the richness of the fish. The pepper cracker adds textural contrast and a subtle heat that enhances rather than overpowers.

A signature dish across multiple review sources. The scallop is served at room temperature, which intensifies the sweetness of the meat. The royal osetra caviar adds a briny, umami note that creates a sophisticated contrast. Reviewers consistently call out the balance of flavors and the simplicity that showcases the ingredient quality.

The slow-baking method (around 49°C) ensures the salmon remains incredibly moist while developing subtle flavor notes. The osetra caviar adds briny richness. This is a lightly cooked signature that demonstrates the kitchen's precise temperature control. Multiple reviews highlight this as a standout from the chef's tasting.

A lightly cooked signature that appears in nearly every premium review. The lobster is cooked to the point where the meat is tender without being rubbery. The miso sake broth variations (when prepared that way) deliver umami depth. The red wine sauce brings acidity and earthiness that complements the sweetness of the lobster.