<a target="_blank" href="http://le-bernardin.com/">Le Bernardin</a>

155 West 51st
Street

New York, NY
10019

Tel. +1 (212)
554-1515

Wine:

<table>
 <tbody><tr>
 <td>
 1997 Coche-Dury Meursault
 </td>
 <td>
 89
 </td>
 </tr>
 <tr>
 <td>
 1985 René&nbsp;Engel Clos Vougeot – Grand
 Cru
 </td>
 <td>
 94
 </td>
 </tr>
 <tr>
 <td>
 1971 Jos. Christoffel Jr. Ürziger Würzgarten
 Riesling Auslese &nbsp;
 </td>
 <td>
 94
 </td>
 </tr>
</tbody></table>

Food:

Nantucket Bay Scallops; Marinated Granny Smith, Meyer Lemon
Vinaigrette

Warm King Fish “Sashimi”; Osetra Caviar, Light Marinière Broth

Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic
Vinaigrette

Lobster
“Lasagna”; Celeriac, Truffle Butter

Pan Roasted Monkfish; Tarragon Scented Pea Purée, Armagnac-Black
Pepper Sauce

Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear
Soy-Lemon Emulsion

Roasted Bosc Pear; Pear William-Olive Oil Emulsion, Vanilla
Parfait

Maple Candy Cap
Crémeux, Maple, Huckleberry Confit

Over the years I have had many fabulous meals at Le Bernardin,
but this was the first time I had the good fortune to settle in and enjoy one
of the tasting menus at a more leisurely pace than I am used to. When lunch was
done, I wondered if we couldn’t just roll straight into dinner, as I truly did
not want to leave.

The Nantucket Bay scallops are stellar, with a gorgeous
interplay of briny flavors from the sea and the bright citrus notes of the
vinaigrette. Three strips of King Fish sashimi topped with Osetra caviar are
lightly warmed by the Marinière broth in another dish that deftly melds
flavors, textures and temperatures. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1416612905971-Bernardin1.jpg">

Warm King Fish
“Sashimi”; Osetra Caviar, Light Marinière Broth

The sautéed langoustine with truffle and Chanterelle is
dazzling. What a dish. A lobster lasagna with truffle follows. While delicious,
the lasagna plays on two of the same themes as the previous dish; name
shellfish and truffles. Don’t get me wrong, both courses are fabulous, but they
are also pretty similar. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1416612897124-Bernardin2.jpg">

Sautéed
Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette

Coche-Dury’s 1997 Meursault
is gorgeous with the early courses. Now wonderfully mellowed by time, the 1997
is peaking. Although not profound, it is such a joy to drink a mature Burgundy
that has aged as it should have, something that is such a challenge for so many
wines made during this era.

Our pan-roasted monkfish with Armagnac-black pepper sauce is
stellar. We have entered the realm of red wine, and what could be better than
Burgundy with this food? Philippe Engel’s 1985
Clos Vougeot is a real treat. Exotic spices, crushed flowers, tangerine
peel and sweet red cherries lift from the glass in an exquisite, translucent
Burgundy that impresses for its finesse and nuance. Time has been very kind to
the 1985, but at our table the feeling is that time has stopped as we
appreciate the magnificent beauty of a Grand Cru Burgundy that is at a glorious
peak of expression. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1416612886565-Bernardin3.jpg">

Grilled
Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear Soy-Lemon Emulsion

The grilled escobar and seared Wagyu beef, a sort of high-end
surf and turf, is fabulous. In all of the years I have been dining at Le
Bernardin, this is the first time I have had beef, and it is stellar. What a
great combination.

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1416612864820-Bernardin5andCover.jpg"> 

A pre-dessert and two desserts follow. They are both terrific,
but I am transfixed by the 1971 Christoffel
Ürziger Würzgarten Riesling Auslese, a wine that appears to be at a
glorious plateau of maturity. Age has mellowed the flavors nicely, but the 1971
shows no signs at all of fading. Today, it is simply glorious. A second glass
follow the first, but then the reality of having to get back to work sets in.

A quick double espresso follows, but the memories of this
fabulous lunch will remain for a long time. 

-- Antonio Galloni

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