Le Bernardin

Compared with American restaurants, French restaurants have many differences in decoration style and service. Their decoration is relatively luxurious, the service is more considerate, and the seafood is good.

As expected of a Michelin three-star restaurant, I think the service, dishes, and environment all deserve 80 points. The steak in this restaurant is highly recommended, medium rare is just right, and the lamb chops are also their specialty.

Le Bernardin is the second best, a Michelin three-star restaurant that I flew to eat. The salmon sauce on the sticky bread is very delicious! !

A long-established Michelin three-star restaurant in New York, it specializes in seafood and presents it in a French style. Recommended by a New York food expert, I walked directly from Times Square at noon that day without reservation. Lunch is particularly cost-effective. For only $55, the City Harvest Menu includes three delicious dishes including starters, main dishes, and desserts, as well as unlimited delicious breads. It is very cost-effective! City Harvest is the world's first food donation organization. It was founded in 1981 and is committed to helping hungry poor people around the world get the food they need to survive. Le Bernardin and City Harvest jointly launched this set meal. For every set meal ordered, $5 will be donated to help hungry people raise food. Suddenly, I feel that my Michelin meal has become particularly meaningful! It is indeed a Michelin three-star restaurant. From the environment to the service, it is first-class. It did not neglect us a bit because we were a cheap lunch. It has the feel of a classic and noble French restaurant. Fortunately, I was dressed more formally that day, otherwise I would be embarrassed to go in! The people who came to eat were all gentlemen white-collar workers nearby, mostly white people, and I seemed to be the only Asian. The seats for the special lunch were arranged at the back of the restaurant, which was actually okay, close to the bar, and quite comfortable. After looking at the menu, it was relatively simple, so I quickly placed an order. Many customers came one after another, and it seemed that the business was very good, but it was really worth it to spend so little money on a three-star French meal! You can see how much a three-star meal in Shanghai costs to know what I mean. I didn't order any drinks, and it was said that the price was a bit unreasonable. The bread before the meal would be brought to you from time to time for you to choose, which was really super considerate, and there were many varieties. I was really worried that I would accidentally order too much and couldn't eat the following dishes! I chose the first salty bread, paired with his praised soft butter, which was super satisfying! The second one was sweet and exuded citrus fragrance, and the free bread alone convinced me! The next starter was beautifully presented, with very traditional French seasoning. The fresh scallops were sweet and moist in the mouth, and the sauce was sour and sweet with a little spicy, which was enough to whet the appetite! It is perfect to eat with crispy slices. The main course is fresh cod cooked in mushroom soup, which tastes very suitable for Chinese people. I love it. The mushroom soup uses a very clear broth with a salty and fragrant taste. The green vegetables and mushrooms added to the soup are surprising. I recommend Chinese friends to choose this as the main course. The other one seems to be more Western. The cod is the climax of the day. The thick cod is white and elastic. If you move it with a fork, juice will come out. It is so delicious that you can't stop eating. After all, the restaurant focuses on seafood, so the main course must be the highlight. The dessert at the end is also very surprising. In fact, I am already very full at this moment. Such a Mi San restaurant is really conscientious. The very French plating makes people reluctant to start eating. The white surface is similar to maltose, but it is not too sweet but crispy. Below is the hot karst hot chocolate cake and banana puree. It is softer than the usual American desserts and not too sweet. In short, it suits my taste. The chef is very polite and will come to each table to ask about the dining situation. He will chat with regular customers for a few more words, which is very friendly. The restaurant changes the menu every once in a while.

LeBernardin is the top and most popular French seafood restaurant in New York. With 31 years of history, it has won numerous awards. In addition to the long-standing Michelin three stars, it has also been rated 4 stars by the New York Times and is among the top 50 best restaurants in the world. It was my first experience, but it was not as amazing as I had heard. The atmosphere of a business restaurant is quite standard, but it is grand but nothing special. The distance between the tables is short, it is noisy, and I feel a little anxious. I tasted the Chef's tasting menu, 6 main courses and two desserts. Caviar, lobster, langoustine, salmon, halibut, white tuna with wagyu, the restaurant is known for its seafood, and the selection of ingredients is indeed well-deserved and quite fresh. The seasoning and the design of the dishes are relatively simple and natural, highlighting the original flavor of the seafood, but at the same time it is also a little lacking in novelty. The biggest failure of this food tasting was the cooking of the lobster. The heat was not well controlled and it was overcooked. In a restaurant of this level, this is undoubtedly disappointing. In the presentation of the dishes, the same style and shape of white porcelain were used, which is rare. The heavy porcelain with concave and convex textures on the edge is like the fine sand on the beach, quiet and elegant, and cleverly matches the theme of seafood. It is very thoughtful. For the dessert, the light Sorbet is first, and the strong Black Forest is second. The layers are very rich and the combination is very good. The speed of serving dishes is well controlled, the service is professional, and the standard of Michelin star restaurants, but it is not meticulous. Overall, it is a very good seafood restaurant, but it failed to be refreshing and unforgettable.

The frame of "stars" and "petals" brings a magical mystery, setting off the caramel cake in the center. The small raspberry connects the main body of the cake and the feather-like white chocolate, and a piece of luxurious gold foil is carved on the top. The gorgeous and exquisite painting style is like an aristocratic girl.

Very high-end French food, the service is very thoughtful and meticulous, the environment is a bit dark, and the seafood is especially recommended among the dishes. It is worthy of the 2016 Michelin three-star rating.