Absolutely NO ONE does a better job of putting together content about fine dining. Your knowledge of the food and especially the wines is so critical to making your videos immersive. Please keep putting these together and THANK YOU! ❤❤❤
Absolutely agree. I think because he's in the business and has a Michelin resteraunt himself he really knows the industry, and he's just a very good communicator.
Another great video! I enjoy the intro, footage of the area, history of the restaurant, the personal touch of not finding the restaurant, and even your honest reporting of the initial problem with the waiter! Plus, you don't give away whether or not you like it right away!
Excellent job on the review. It's critically important how you are able to notice the triumphs and failures at every phase of the experience. A worse reviewer would just say that they loved it or hated it, but to be able to describe the nuances in food and service is very valuable either as a customer or employee of the business. You're offering a ton of value in your review, for everyone.
Honestly… I don’t think my pallet is advanced enough to appreciate the levels and complexity of flavors in a lot of the dishes I see on this channel.. but I feel like I get to enjoy them through these videos! Much love keep up the great work!
I think you're giving yourself less credit than you deserve. Elevated cuisine is something everyone enjoys, I'll say give it a shot one day. Based on your favorite type of cuisine, research on the best restaurants and try it out!
Was one of my first thoughts when i first visited a haute cuisine restaurant, you will be surprised how many things you are able to taste and feel in the mouth, its just worth it!
You couldn’t be more wrong. It’s not rocket science. It’s just an experience. Give it a try. Unfortunately no Michelin starred restaurants in india other I would like to try as well
Nice accurate review! I’ve ate at La Bernardin twice a month for over ten years. I always have lunch or dinner (however my schedule allows) when in NY on business. Every time is magical and truly memorable. I’m glad you commented on updating the restaurant and table-wear. A restaurant of this stature should be updated more often.
Lol bullsh*t. It's not possible for every time to be memorable if you're going that often and why the heck would you go to a place like this over 200 times? Something stinks with your comment.
I remember even Bourdain years ago commenting on how much understanding Eric has when it comes to food and wine pairings. Great to see you review his restaraunt!
First thing I thought about as well....and funnily enough at the beginning of the video at the first picture I wanted to comment below that you can see Eric in the background (I thought it might be by coincidence), luckily I continued to see it was his actual restaurant hahahaha
Gotta say the content on this channel is top quality i love how youre not afraid to criticise these resteraunts when something goes wrong its refreshing
Great review as always Alex! I was interested how you were going to interpret your experience at Le Bernardin, because I had one of the great meals of my life there but also believed that the smoothness of service might be a step below some of your other lofty 3 star meals. I am glad that ultimately the quality of the food trumped all else because it truly is remarkable.
Hi Alex, im from Zwolle, which is in the Netherlands. We have a lovely restaurant called: De Librije. The restaurant has 3 Michelin stars. Please stop by and give your review! Would love to see the video.
I LOVE this review, you are spot on. The dishes look pretty simple compared to alot of 3 Michelin star restaurants today where everything needs to be crazy, surprising with fireworks and twists. This seems to be about the flavours, I guess they have perfected classic french cooking over decades. Amazing!
when you deal with seafood, the quality of ingredients is paramount and no extra bells and whistles are needed. Same goes for true steak houses. Everything else is harder to differentiate on ingredients' quality and perfection of preparation, so then theatrics come out :)
It’s unfortunate that the silverware, décor and wine pairing issues made the experience a bit rocky. The food however saved the day. I think once a lot of these places earn their stripes so to speak they can often get complacent on the management side of things. It’s great to see that their kitchen is keeping things sharp, but they really need to update their front of house! Well done on nearly reaching 150k subs Alex and team, well deserved and after only 5 months! Goes to show what you can accomplish with good content and hard work. Please consider visiting Australia, our food scene is really coming into its own.
Hey alex! I have a suggestion. Here in Brasil theres a restaurant called DOM. Its an amazing restaurant that serves great dishes that are very loyal to Brazilian culture and ingredients. It has 2 Michelin stars, and it would be awesome to see a review in your channel. Big hugs from Brasil!
As usual great stuff Alexander. I was fortunate enough to eat there once and found the food spectacular. I too ate lunch and also found the staff a little cold to begin with until they had gauged our personalities. Love and Light from Laos.
Hi Alexander, Eric was a great friend of Anthony Bourdain. He is not just a great chef, but a wonderful human being. He's had his own TV programs shown here in Sydney, Australia. Thank you very much for allowing us to experience fine dining at this magnificent restaurant !
Excellent work as usual, and you have already set a high bar. We went to Le Bernardin a couple of years ago for one of my wife’s Big Round Number birthdays, and while the food was good (not mind-blowing by any means), I found the service aloof and cold. It was as expensive relatively speaking then as now. Over all I would rate it bottom of our Michelin *** experiences.
@@AH-xr5qjPaul Bocuse in 1985. My first time in France, and 20 levels above anything I had ever experienced to that point in food, wine, decor and price. I remember almost everything about it, but won’t be a bore. More recently, Maaemo in Oslo which Alexander just reviewed very accurately to our experience. Coming from the amuses downstairs to the dining room upstairs and when the door opened and you enter to the mural opposite and the elegance of the room, well, stunning.
Great review. Le Bernardin should really consider altering how they initially present the wine options. If the somm was being honest about this process creating confusion a lot, it means change is clearly needed to meet guest expectations and I'm sure they're staffed very well to execute this change.
it would be interesting to know if they were charged for those 2 bottles they ordered upfront.... considering their total bill, a true 3 star restaurant would deduct that cost unless those were some super-pricey bottles
@@mikaelplaysguitaractually, I see three extra bottles on the receipt. two bottles of 2014 Bollinger Brut and a bottle of Laherte Rose... as far as I can tell, they absolutely were charged. the receipt is as follows: a sparkling water for $16 2 bottles Bollinger Brut for $110 each 1 bottle Laherte Rose for $38 2 chef's wine pairing for $170 each 3 chef's tasting menu for $298 each 1 apple juice for $15 3 eggs for $19 each petit fours complimentary 1 expresso for $11 1 double expresso for $14 1 cafe latte for $13 1 diet coke for $6 as far as I can tell, they were charged for the champagne that they ordered at the start of the meal before realizing that there was a tasting menu. if there were two additional bottles that were taken off the bill, I'd be shocked. no one can drink 2 bottles of wine, a full wine pairing menu, and 3 bottles of champagne and walk out of the place standing, which leads me to believe that nothing was taken off the bill. only Alexander and his wife drink alcohol. the spritzer, juice and diet coke were likely for his daughter. if there were two additional bottles of wine taken off the bill, that would mean that approximately 3 bottles of wine were consumed by both Alexander and his wife, each. this is 12 glasses per person. totally unreasonable, and with Alexander's love of champagne, I can only assume that the two bottles he ordered at the start of the meal were, in fact, the 2014 Bollinger Brut, for which they were charged.
I think your criticism is completely fair. In many ways, I see the waiter / Somm as individuals who guide you through the experience while giving you autonomy… they should have been far more clear from the start. The fact that many tables make the same error shows there’s an issue with how things are being communicated via the menu / staff to the customer.
The amount of times i check your channel if there is a new video posted is actually crazy, please keep doing what you doing and i would especially enjoy a video about restaurant Sonnora if you get the chance!
I rarely say this about your great videos but this time I really liked EVERY one of your dishes. All the courses looked so good. Everything. Really loved this. The bottom line is that you go to a restaurant to eat. The food is the most important. If the plates and silverware look a bit used then so be it. I would rather have the food tasting great. Most important.
The michelin 3 star restaurant is about the complete package - food, drinks, service, ambience etc. That's what you are there for. The place could do with a refresh.
@@kieransmith1796 I might be out of date here but i thought that the food was awarded the stars and the service was rated from 1-5 black/red knives and forks. When MPW first got his 3 stars, they didn't get the service award for a couple more years
@@arbitrarystuff1229 The red knives/forks are a separate accolade. Michelin stars are for the entire package, originally it was from the Michelin road guide/handbook, one star meant a place was worth a stop, 2, it was worth a detour and three meant it was worth a trip unto itself... When the inspectors come to review your place they look at everything, from the food, to the service, to the linen in the toilets. Food is weighted more, but the entire experience is essential when looking for the 2 and 3 star awards.
This is a restaurant I'd love to try at some point. It's not priced so far out there that it's beyond reach. Especially as I don't drink. Actually I'd like to dine here twice. Once for the regular tasting menu one once for the vegetarian menu. Knowing some of Eric Ripert's story, I have no doubt that it would be just as extraordinary as the fish dishes.
I always get exited every time I saw Mr. Alexander new content , of all of content available on TH-cam even at the others platform, I don't think I've seen such a Excellency for making the content, and reviewing it. Thank you so much for sharing this experience with us, It's really inspiring.
I can’t wait for Michelin guide to expand to more of the US. There are so many top notch restaurants that sometimes get overlooked by outsiders due to the Michelin guide not listing outside of a few areas.
Thank you again for a perfect video! I love how you also point out the things they could improve. A big surprise for me was that the lunch menu is very affordable 🙌🏻definitely will go there on my next NYC visit😌
Damn those Alexander seem like the ideal guest. He expects good and quality service, but has an understanding for the staff being human and him also valuing human connection the most.
Eric Ripert's all-encompassing smile comes through in every course. You're correct, the restaurant needs an upgrade. It's too dark for the brightness of the food.
Loved your review !! Have visited it last year, and was incredible ! Funny thing; I only found out afterwards that their standard menu's are without meat ;-) ! I didn't miss it at all !
4:49 that right there is the proof that you don’t need an expensive wine to pair with fine food. This wine is produced on my grandmas town and is cheap af.
Absolutely, I couldn't agree more. Pairing fine food with wine doesn't always require breaking the bank. It's all about finding that perfect harmony between flavors. However, there's a catch. Picture this: you're shelling out $170 for a wine pairing menu, and what do you get? A bottle worth just $23. It's not about the price tag, but the principle. When you invest in an upscale dining experience, you naturally expect the wines to reflect that investment. It's about the balance between quality, value, and the overall experience. So, while the wine might be a perfect match for the food, the pricing can leave a sour taste. After all, it's the whole package that counts.
Finally, a restaurant critic that doesn’t dress like a slob! Unlike the rest of the TH-cam competition who wear backwards baseball caps, no jacket, no tie, in the world’s greatest restaurants. For that alone, he himself should get 3 Michelin stars.
I used to regularly frequent Le Bernardin in the 80’s and 90’s. We would have drinks first at the incredible Palio bar (next door) which was had a huge horseshoe bar and featured a 30 foot high mural on the four walls, depicting the Palio horse race. Then an incredible dinner at Le Bernardin.
I enjoyed this review. While criticizing the outdated look of the restaurant is totally fair, taking a cheap shot at the end of the review of the scratches of the the forks and plates isn’t. In order to keep all of the utensils and plates scratch free, they would need to replace everything monthly, if not weekly. It’s just a restaurant at the end of the day.
I'm poor as dirt, not interested in fine dining as such. But I still check phone every day to see if u have uploaded. Incredible content and a great host
I never thought I’d come to love the idea of eating out cause of my type of salary however it’s funny how something I have no expertise about is fetching me some good thousands and I'm now able to afford such meals and even eat at 5-star restaurants if I chose to!
We love your videos!! Unfortunately we had a terrible experience at Le Bernardin. We just dined here tonight. They undercooked my husband’s halibut! It was still raw inside! Considering the accolades and the price of 325USD per person, our expectations were really high! They recooked and gave my husband another halibut. Apologised and continued as if this is a normal thing that happens all the time. But that's it. No other compensation. Our entire dinner was ruined. Personally the caviar and the lobster dish were great but others were mostly just ok. Recooking your raw dish is even something a diner will do for you. We recently dined in another restaurant in the US without any Michelin star, they made a huge blunder (forgot to serve us 2 dishes from our tasting menu), and the manager spoke to us personally and they gave us a small compensation. It was very lovely gesture of them. In comparison, Le Bernardin gave us nothing else. We are now left traumatised to spend money on fine dining ever again. In hindsight we probably should’ve spoken to the manager right then and there when we found out. But that was us hoping they would reach out and admit to their mistakes just like the other restaurant. But no.. nothing else but a new plate of halibut. The bill came on time as expected with no changes.
Alex you should come to Toronto. We just got our first stars in the city last year! You would be the first one to come and make a review of most of these restaurants…. Contact me if you want more info! I’ll be glad to help. I’m such a fan
I dislike fish. But I truly enjoy your reviews. I have eaten there multiple times. I like shellfish so they can usually sort me out with something. I actually enjoy the slightly worn look and feel of the place. It gives it a bit of a comfy atmosphere and seems like they don’t need to try to impress everyone. At some point it will need a refresh. But for now, it’s a pleasant atmosphere 🎉
I would love to know how your daughter feels about her father being the owner of such an acclaimed restaurant. As someone who is a chef by trade and just had his first child 5 months ago, I have always wondered how she will describe my job and it excites me to no end
Dear Alexandar, As usual, fantastic review! We used to live in midtown Manhattan, and go back there at least twice per year. We have been to most top restaurants of NYC, and Le Bernardin is not in my top two. My all-time favorite will always remain the pre-pandemic 11 Madison Park with omnivore menu. Of the current restaurants, I prefer the Thomas Keller Per Se. Food is on a similar level with iconic dishes, but service feels is more personable, while Le Bernadin has a touch of assembly line. Maybe I missed it, but seems like you did not mention Aldo Sohm, the legendary Bernadin Haad Somelier, who has his own wine bar next door. A lot easier to get a spot, and great wines with tasty food.
Alexander! Thanks for such an honest and well made content! Keep up the good work. I have a question for you, ¿Do you think the amount of wine glasses affect in a negative way the experience or judgment towards the dishes? I have never experienced tasting menus, but I see the wine paring is about 8-10 glasses. I consider myself as a high tolerance towards alcohol, still cannot say this amount won't get me a little tipsy. Wanted to hear your honest opinion on this :) Thanks,
Great video as always but those drinks prices, like in all 3* are ridiculous - $15 for an apple juice and $11 for an espresso, that's before you start to look at the wine mark ups
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
Its embarrassing how much I look forward to these.
💯
I tell ya 😂
Same
Samee!!
You are not alone friend!
Absolutely NO ONE does a better job of putting together content about fine dining. Your knowledge of the food and especially the wines is so critical to making your videos immersive. Please keep putting these together and THANK YOU! ❤❤❤
Absolutely agree. I think because he's in the business and has a Michelin resteraunt himself he really knows the industry, and he's just a very good communicator.
wrgg
no such thing
Another great video! I enjoy the intro, footage of the area, history of the restaurant, the personal touch of not finding the restaurant, and even your honest reporting of the initial problem with the waiter! Plus, you don't give away whether or not you like it right away!
Excellent job on the review. It's critically important how you are able to notice the triumphs and failures at every phase of the experience. A worse reviewer would just say that they loved it or hated it, but to be able to describe the nuances in food and service is very valuable either as a customer or employee of the business. You're offering a ton of value in your review, for everyone.
Honestly… I don’t think my pallet is advanced enough to appreciate the levels and complexity of flavors in a lot of the dishes I see on this channel.. but I feel like I get to enjoy them through these videos! Much love keep up the great work!
I think you're giving yourself less credit than you deserve. Elevated cuisine is something everyone enjoys, I'll say give it a shot one day. Based on your favorite type of cuisine, research on the best restaurants and try it out!
Same i wouldn't even know what it's meant to really taste like, and the wine no idea but I think the lunch menu is well priced considering.
Was one of my first thoughts when i first visited a haute cuisine restaurant, you will be surprised how many things you are able to taste and feel in the mouth, its just worth it!
You couldn’t be more wrong. It’s not rocket science. It’s just an experience. Give it a try. Unfortunately no Michelin starred restaurants in india other I would like to try as well
Love Eric Ripert, especially all of his TV episodes/specials with Anthony Bourdain (RIP).
It was great to see Eric could hold his own in the line in a burn and turn style restaurant!
Such a sad story how Eric found his best friend dead
Nice accurate review! I’ve ate at La Bernardin twice a month for over ten years. I always have lunch or dinner (however my schedule allows) when in NY on business. Every time is magical and truly memorable. I’m glad you commented on updating the restaurant and table-wear. A restaurant of this stature should be updated more often.
Your like the old couple from that movie “the menu” lmao
Thought exactly the same thing
Lol bullsh*t. It's not possible for every time to be memorable if you're going that often and why the heck would you go to a place like this over 200 times? Something stinks with your comment.
I love to live vicariously through these. Maybe one day.
I remember even Bourdain years ago commenting on how much understanding Eric has when it comes to food and wine pairings. Great to see you review his restaraunt!
First thing I thought about as well....and funnily enough at the beginning of the video at the first picture I wanted to comment below that you can see Eric in the background (I thought it might be by coincidence), luckily I continued to see it was his actual restaurant hahahaha
The honest review is the most important part of why I look forward to the vlogs.
Gotta say the content on this channel is top quality i love how youre not afraid to criticise these resteraunts when something goes wrong its refreshing
Excellent review. You add quality, knowledge and passion to the reviews. Awesome!
Great review as always Alex! I was interested how you were going to interpret your experience at Le Bernardin, because I had one of the great meals of my life there but also believed that the smoothness of service might be a step below some of your other lofty 3 star meals. I am glad that ultimately the quality of the food trumped all else because it truly is remarkable.
Hi Alex, im from Zwolle, which is in the Netherlands. We have a lovely restaurant called: De Librije. The restaurant has 3 Michelin stars. Please stop by and give your review! Would love to see the video.
He just did! That's amazing!
Thank u Alexander for all these little journeys you take us with you .
I LOVE this review, you are spot on. The dishes look pretty simple compared to alot of 3 Michelin star restaurants today where everything needs to be crazy, surprising with fireworks and twists. This seems to be about the flavours, I guess they have perfected classic french cooking over decades. Amazing!
"Classic french" bro the chef made flowers out of rhubarbs and combined them with coconut.
Yeah, that was perhaps the one dish that was more in the modern style that is the style of alot of michelin restaurants these days.@@hegeliansours1312
when you deal with seafood, the quality of ingredients is paramount and no extra bells and whistles are needed. Same goes for true steak houses. Everything else is harder to differentiate on ingredients' quality and perfection of preparation, so then theatrics come out :)
It’s unfortunate that the silverware, décor and wine pairing issues made the experience a bit rocky. The food however saved the day. I think once a lot of these places earn their stripes so to speak they can often get complacent on the management side of things. It’s great to see that their kitchen is keeping things sharp, but they really need to update their front of house! Well done on nearly reaching 150k subs Alex and team, well deserved and after only 5 months! Goes to show what you can accomplish with good content and hard work. Please consider visiting Australia, our food scene is really coming into its own.
It's a lot of money to update in NYC. Probably two-fold or more the cost of renovations anywhere else in the world.
@@kevinh3979 wow really? Why’s that?
Labor laws, high cost of doing business, expensive materials and building regs.
BECAUSE HOW DID I STUMBLE UPON THIS RANDOM CHANNEL WITH INSANELY HIGH QUALITY VIDS? OMG WHAT THESE ARE LIKE THE BEST IVE SEEN IN YEARS 100% KILLING IT
I was hoping you'd visit Le Bernardin! Thanks a ton for giving us a full review Alexander.
Hey alex! I have a suggestion. Here in Brasil theres a restaurant called DOM. Its an amazing restaurant that serves great dishes that are very loyal to Brazilian culture and ingredients. It has 2 Michelin stars, and it would be awesome to see a review in your channel. Big hugs from Brasil!
He only does three michelin star restaurants hopefully he will start doing one and two michelin stars
just throw in a couple of first class varig tickets
@@no-nx3ipI didn't know his own restaurant has 3 michelin stars.
I was waiting for this one!!!! Alexander always delivers
The only channel I actually have the bell icon for. Absolutely amazing! Can't wait to try your place in Hungary!
Great review as always, it's nice to see well-rounded and professional videos like yours.
Your passion and love of food, wine, and service really shine through and your expertise is easily apparent. All your reviews are a pleasure to watch.
One of my favorite restaurants. My first time there I met Chef and he actually invited me into the kitchen.
I’m in my boxers eating salami slices and living vicariously through this. I don’t know why this is relevant but thanks for the vids.
gym shorts and cheese crackers for me
🎶me too, organic cheese crackers w/ delicious homemade coffee sweetened w/maple syrup & the freshest organic heavy cream w/ Vietnamese cinnamon topping❤
As usual great stuff Alexander. I was fortunate enough to eat there once and found the food spectacular. I too ate lunch and also found the staff a little cold to begin with until they had gauged our personalities. Love and Light from Laos.
Hi Alexander, Eric was a great friend of Anthony Bourdain. He is not just a great chef, but a wonderful human being. He's had his own TV programs shown here in Sydney, Australia. Thank you very much for allowing us to experience fine dining at this magnificent restaurant !
I would pay for these videos, what you deliver Alexander is amazing!
How does this dude only have 150k subs? Extremely well made videos and well thought out content at a high level.
It's really nice when you show all the bottles from the pairing. Keep doing that. Cheers
Most excellent review, many thanks. Best wishes.
Excellent work as usual, and you have already set a high bar. We went to Le Bernardin a couple of years ago for one of my wife’s Big Round Number birthdays, and while the food was good (not mind-blowing by any means), I found the service aloof and cold. It was as expensive relatively speaking then as now. Over all I would rate it bottom of our Michelin *** experiences.
100%
I completely agree. I ate there in December and found the service to be poor.
Couldn't agree! And after working in office buildings a stone's throw from Le Bernadin my entire career... it was quite a disappointment!
What is your top experience?
@@AH-xr5qjPaul Bocuse in 1985. My first time in France, and 20 levels above anything I had ever experienced to that point in food, wine, decor and price. I remember almost everything about it, but won’t be a bore. More recently, Maaemo in Oslo which Alexander just reviewed very accurately to our experience. Coming from the amuses downstairs to the dining room upstairs and when the door opened and you enter to the mural opposite and the elegance of the room, well, stunning.
Great review. Le Bernardin should really consider altering how they initially present the wine options. If the somm was being honest about this process creating confusion a lot, it means change is clearly needed to meet guest expectations and I'm sure they're staffed very well to execute this change.
it would be interesting to know if they were charged for those 2 bottles they ordered upfront.... considering their total bill, a true 3 star restaurant would deduct that cost unless those were some super-pricey bottles
@@mrvk39 At the end of the video they show the receipt. No trace of the bottles on it.
@@mikaelplaysguitaractually, I see three extra bottles on the receipt. two bottles of 2014 Bollinger Brut and a bottle of Laherte Rose... as far as I can tell, they absolutely were charged. the receipt is as follows:
a sparkling water for $16
2 bottles Bollinger Brut for $110 each
1 bottle Laherte Rose for $38
2 chef's wine pairing for $170 each
3 chef's tasting menu for $298 each
1 apple juice for $15
3 eggs for $19 each
petit fours complimentary
1 expresso for $11
1 double expresso for $14
1 cafe latte for $13
1 diet coke for $6
as far as I can tell, they were charged for the champagne that they ordered at the start of the meal before realizing that there was a tasting menu.
if there were two additional bottles that were taken off the bill, I'd be shocked. no one can drink 2 bottles of wine, a full wine pairing menu, and 3 bottles of champagne and walk out of the place standing, which leads me to believe that nothing was taken off the bill. only Alexander and his wife drink alcohol. the spritzer, juice and diet coke were likely for his daughter. if there were two additional bottles of wine taken off the bill, that would mean that approximately 3 bottles of wine were consumed by both Alexander and his wife, each. this is 12 glasses per person. totally unreasonable, and with Alexander's love of champagne, I can only assume that the two bottles he ordered at the start of the meal were, in fact, the 2014 Bollinger Brut, for which they were charged.
@@scarlett8782 I believe that the Bollinger Brut and Laherte Rose were glasses, not bottles. See on the receipt the GL before the name of the wine
I think your criticism is completely fair. In many ways, I see the waiter / Somm as individuals who guide you through the experience while giving you autonomy… they should have been far more clear from the start. The fact that many tables make the same error shows there’s an issue with how things are being communicated via the menu / staff to the customer.
The amount of times i check your channel if there is a new video posted is actually crazy, please keep doing what you doing and i would especially enjoy a video about restaurant Sonnora if you get the chance!
I rarely say this about your great videos but this time I really liked EVERY one of your dishes. All the courses looked so good. Everything. Really loved this. The bottom line is that you go to a restaurant to eat. The food is the most important. If the plates and silverware look a bit used then so be it. I would rather have the food tasting great. Most important.
I agree, however when it's a restaurant of this quality and also considering the price, the plates/ silverware shouldn't look used like that.
I honestly don't think that's what the Michelin guide and the three stars mean.....some of the best food I ever had was from a food truck
The michelin 3 star restaurant is about the complete package - food, drinks, service, ambience etc. That's what you are there for. The place could do with a refresh.
@@kieransmith1796 I might be out of date here but i thought that the food was awarded the stars and the service was rated from 1-5 black/red knives and forks. When MPW first got his 3 stars, they didn't get the service award for a couple more years
@@arbitrarystuff1229 The red knives/forks are a separate accolade. Michelin stars are for the entire package, originally it was from the Michelin road guide/handbook, one star meant a place was worth a stop, 2, it was worth a detour and three meant it was worth a trip unto itself...
When the inspectors come to review your place they look at everything, from the food, to the service, to the linen in the toilets. Food is weighted more, but the entire experience is essential when looking for the 2 and 3 star awards.
YOU KNOW ITS A GOOD DAY WHEN ALEXANDER UPLOADS!
This is as close as I'll ever get to one of these places, and I absolutely love watching you take us through it. Thanks for sharing!
Agree! 😊
Great video as always, Alexander! If the opportunity arises, would love to see you cover The Inn at Little Washington and Alinea!
I'm pretty sure the whole point of the channel was to review all the Michelin 3 stars world wide, so those will eventually be posted here.
This is a restaurant I'd love to try at some point. It's not priced so far out there that it's beyond reach. Especially as I don't drink. Actually I'd like to dine here twice. Once for the regular tasting menu one once for the vegetarian menu. Knowing some of Eric Ripert's story, I have no doubt that it would be just as extraordinary as the fish dishes.
Alexander is not The Guest but the GOAT if it comes to food reviews, thanks. Described and waiting for the next one.
This man simply knows how to make an engaging video. Keep up!
The 2 glasses of bollinger were nearly as much as the wine pairing that's absurd 🤣
I always get exited every time I saw Mr. Alexander new content , of all of content available on TH-cam even at the others platform, I don't think I've seen such a Excellency for making the content, and reviewing it. Thank you so much for sharing this experience with us, It's really inspiring.
Love the vid man, so nice to see this channel growing bigger wach day. Keep up the great work!!!
This is my favourite channel. Thank you very much
A nice tasting menu where the portions are not tiny. Looks fantastic.
I can’t wait for Michelin guide to expand to more of the US. There are so many top notch restaurants that sometimes get overlooked by outsiders due to the Michelin guide not listing outside of a few areas.
Michelin is doing a lot in usa
Thank you again for a perfect video! I love how you also point out the things they could improve. A big surprise for me was that the lunch menu is very affordable 🙌🏻definitely will go there on my next NYC visit😌
great video. Le Bernadain is known in the industry to be one of the restaurants in the world with the best sauce program
I'm so excited about this video. That place is right near my job and now I think I'm going to find a reason to visit!!!
Damn those Alexander seem like the ideal guest. He expects good and quality service, but has an understanding for the staff being human and him also valuing human connection the most.
I think that they did the food very well. Actually Inspires me to get back into the kitchen and cook something for myself...
Their lunch along with Kreuther are one of the best Michelin deals in the city.
The pairings were very well explained. Thankyou
You have to come over to Belgium, we dont have a lot of 3 star restaurants, but the ones who do have, are fenomenal!
Eric Ripert's all-encompassing smile comes through in every course. You're correct, the restaurant needs an upgrade. It's too dark for the brightness of the food.
Best YT channel right here! hands down!
Did my first visit to Manhattan last week and now I have a new place for my list, thanks! 👌🏼
Great to see another video Alexander. Keep up the great work.
the type of dishes i like, super high quality of products, great sauces, cooking as perfection without trying to over do it.
we have to thank carlos for this one, amazing video once again!
Love these videos! Love from Vancouver Canada!
Was watching an other video, BUT Alexanders has priority 😇😅
Loved your review !! Have visited it last year, and was incredible ! Funny thing; I only found out afterwards that their standard menu's are without meat ;-) ! I didn't miss it at all !
4:49 that right there is the proof that you don’t need an expensive wine to pair with fine food. This wine is produced on my grandmas town and is cheap af.
Absolutely, I couldn't agree more. Pairing fine food with wine doesn't always require breaking the bank. It's all about finding that perfect harmony between flavors. However, there's a catch. Picture this: you're shelling out $170 for a wine pairing menu, and what do you get? A bottle worth just $23. It's not about the price tag, but the principle. When you invest in an upscale dining experience, you naturally expect the wines to reflect that investment. It's about the balance between quality, value, and the overall experience. So, while the wine might be a perfect match for the food, the pricing can leave a sour taste. After all, it's the whole package that counts.
Just put that bottle as $100 on the menu then, if the wine tastes good and works with the dish why complain?
Finally, a restaurant critic that doesn’t dress like a slob! Unlike the rest of the TH-cam competition who wear backwards baseball caps, no jacket, no tie, in the world’s greatest restaurants. For that alone, he himself should get 3 Michelin stars.
I used to regularly frequent Le Bernardin in the 80’s and 90’s. We would have drinks first at the incredible Palio bar (next door) which was had a huge horseshoe bar and featured a 30 foot high mural on the four walls, depicting the Palio horse race. Then an incredible dinner at Le Bernardin.
Can I "like " twice? Somehow? (Here's to a million subs and 3 stars for /your/ restaurant, Sir. Please keep these videos coming.)
Love your channel. Love Chef Ripert.
if le bernardin was in france, it'll be an one star restaurant
I enjoyed this review. While criticizing the outdated look of the restaurant is totally fair, taking a cheap shot at the end of the review of the scratches of the the forks and plates isn’t. In order to keep all of the utensils and plates scratch free, they would need to replace everything monthly, if not weekly. It’s just a restaurant at the end of the day.
6:06 this is so interesting! Thank you! Regards from Portugal. Such a great fan!
It would be very nice to have a 'best of the year' list at the end of the year, with top picks of foods and restaurants
Eric has one of the best seafood restaurants in NYC. I always enjoy going there.
Another great video
I'm poor as dirt, not interested in fine dining as such. But I still check phone every day to see if u have uploaded. Incredible content and a great host
I believe that one day, you will work towards what you strive for.
I never thought I’d come to love the idea of eating out cause of my type of salary however it’s funny how something I have no expertise about is fetching me some good thousands and I'm now able to afford such meals and even eat at 5-star restaurants if I chose to!
Life is not so bad when we learn to enjoy the finer things
@itsmegeorgina3730 life is not so bad with a bit of expendable income
Right! Investment returns currently pay for my lifestyle without the need of having to worry about my finances
Galician Godello I’m pleasantly surprised to see my region represented in such a place.
Absolutely thrilled to catch an A. the G. vid so fresh. Such a treat but now I am very hungry before work 😄
Tough but fair critique, that's some great feedback you gave em
42nd birthday dinner booked at restaurant 42 later this year! Cannot wait!
We love your videos!! Unfortunately we had a terrible experience at Le Bernardin. We just dined here tonight. They undercooked my husband’s halibut! It was still raw inside! Considering the accolades and the price of 325USD per person, our expectations were really high!
They recooked and gave my husband another halibut. Apologised and continued as if this is a normal thing that happens all the time. But that's it. No other compensation. Our entire dinner was ruined. Personally the caviar and the lobster dish were great but others were mostly just ok. Recooking your raw dish is even something a diner will do for you. We recently dined in another restaurant in the US without any Michelin star, they made a huge blunder (forgot to serve us 2 dishes from our tasting menu), and the manager spoke to us personally and they gave us a small compensation. It was very lovely gesture of them. In comparison, Le Bernardin gave us nothing else. We are now left traumatised to spend money on fine dining ever again. In hindsight we probably should’ve spoken to the manager right then and there when we found out. But that was us hoping they would reach out and admit to their mistakes just like the other restaurant. But no.. nothing else but a new plate of halibut. The bill came on time as expected with no changes.
Alex you should come to Toronto. We just got our first stars in the city last year! You would be the first one to come and make a review of most of these restaurants…. Contact me if you want more info! I’ll be glad to help. I’m such a fan
Interesting combinations of seafood with savory meat sauces, which evidently work very well.
Hey...happy to see u again 👍❤
The sauces in Le Bernardin are out of this world
I dislike fish. But I truly enjoy your reviews. I have eaten there multiple times. I like shellfish so they can usually sort me out with something. I actually enjoy the slightly worn look and feel of the place. It gives it a bit of a comfy atmosphere and seems like they don’t need to try to impress everyone. At some point it will need a refresh. But for now, it’s a pleasant atmosphere 🎉
I would love to know how your daughter feels about her father being the owner of such an acclaimed restaurant. As someone who is a chef by trade and just had his first child 5 months ago, I have always wondered how she will describe my job and it excites me to no end
This chef wins my respect for his work at City Harvest.
What a fab montage ...... !!!!. That’s how u do it ....!!!!! THX......
I kinda like aged tableware, it adds to the charm and highlights the experience of the restaurant.
Dear Alexandar,
As usual, fantastic review! We used to live in midtown Manhattan, and go back there at least twice per year. We have been to most top restaurants of NYC, and Le Bernardin is not in my top two. My all-time favorite will always remain the pre-pandemic 11 Madison Park with omnivore menu.
Of the current restaurants, I prefer the Thomas Keller Per Se. Food is on a similar level with iconic dishes, but service feels is more personable, while Le Bernadin has a touch of assembly line. Maybe I missed it, but seems like you did not mention Aldo Sohm, the legendary Bernadin Haad Somelier, who has his own wine bar next door. A lot easier to get a spot, and great wines with tasty food.
Excellent again!
Alexander! Thanks for such an honest and well made content! Keep up the good work.
I have a question for you, ¿Do you think the amount of wine glasses affect in a negative way the experience or judgment towards the dishes?
I have never experienced tasting menus, but I see the wine paring is about 8-10 glasses. I consider myself as a high tolerance towards alcohol, still cannot say this amount won't get me a little tipsy.
Wanted to hear your honest opinion on this :)
Thanks,
Great video as always but those drinks prices, like in all 3* are ridiculous - $15 for an apple juice and $11 for an espresso, that's before you start to look at the wine mark ups
You make me love food even more
Please explore a restaurant in Toronto or Montreal! I've always wanted to experience something like this but don't know where
The fish looked extraordinary.