Le Bernardin had its birth in Paris in 1972 as a placed that served simple and fresh fish. Maguy and Gilbert Le Coze then went on to receive three Michelin stars, in 1976 and two more in 1980. The sibling pair then opened up Le Bernardin restaurant in New York in 1986 and stayed with the formula that gave them the success they had in Paris – serving the freshest seafood and making sure that fish remained the star of the dining experience.
Just three months after opening, Le Bernardin earned a four-star rating from the New York Times and ha...
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