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Oct 27, 2010 03:45 PM

Le Bernardin: Prix fixe with wine or tasting without wine?

I have the good fortune to be going to Le Bernardin with the tab going to my employer. However, the maximum allowance is such that I can have either the prix fixe with wine, or the tasting menu without wine. What would you recommend?

Le Bernardin
155 W. 51st St., New York, NY 10019

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  1. I would compare the tasting menu with the choices offered in the prix fixe which I believe is 3 courses. If you have too much trouble choosing your prix fixe courses but the tasting menu has everything you want, the decision is easy. I had the Chef's Tasting when I went and do not regret it. Don't forget to ask for The Egg. I forgot when I went, my only regret...

    1. Go with the tasting menu, and order an inexpensive bottle of wine or two - but have them put it on a separate bill, you can just pay it yourself.

      2 Replies
      1. re: sgordon

        I was thinking the same thing. I couldn't imagine eating a whole tasting menu with no wine. But that's just me.

        1. re: donovt

          Tasting menu without the wine. Pick your own wine , that fits into your budget

      2. Thanks for the replies! We ended up getting the tasting menu and picking our own glasses of wine and putting them on a separate bill. It was fantastic. So, so good.

        8 Replies
        1. re: mrip541

          So glad to hear you enjoyed it. I haven't been on ages. What's on the tasting menu these days?

          1. re: donovt

            Our menu was the one shown on the website but I have no idea how often it changes.

            Canape - lobster with a cauliflower sauce
            Pounded yellowfin tuna over a thin strip of baguette and foie gras
            Charred Octopus with fermented black beans, pear sauce vierge, ink-miso vinaigrette
            Warm lobster carpaccio, hearts of palm, orange vinaigrette
            Striped Bass with cashew-jalapeno puree, pickled cucumber, crab consommé (Mine was honestly a bit overcooked but the puree, cucumber and consommé were excellent.)
            Escolar and Nebraska Wagyu surf and turf, sea bean and eggplant fries, pesto and red wine sauce
            Greek yogurt panna cotta with candied walnut, apple gelee
            Dominican chocolate cremeux, vanilla-sweet potato sorbet, bourbon caramel
            Petit fours (little puff pastry was my favorite)

            I’ve been trying to think what course I enjoyed most but every time I write one down I remember how good the others were. Oddly enough, my lady and I agree that the deserts were near or at the top of the list.

            1. re: mrip541

              Ah, but did you get The Egg (yes, needs to be capitalized)? It is served between the main course and the dessert. That thing just clinches it for me every time.

              1. re: Uncle Yabai

                is this the egg that's poached and served in a broth and topped with caviar? god that thing was beautiful and delicious.

                1. re: selenster

                  No, "The Egg" is pastry chef Michael Laiskonis' signature dessert: milk chocolate pot de crème, caramel sauce, caramel custard foam, maple syrup and Maldon sea salt served in an eggshell. It's a VIP pre-dessert at Le Bernardin.

                  Le Bernardin
                  155 W. 51st St., New York, NY 10019

                2. re: Uncle Yabai

                  Aaaah, The Egg! I enjoyed that Egg when Laiskonis was Pastry Chef at Trubite in suburban Detroit about 6 years ago. Can still taste it. And I don't even care for milk chocolate.

                  1. re: mrip541

                    Unfortunately, we did not get The Egg. As for the wines, I'll say that while I enjoy wine I shouldn't be in the business of recommending it.