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We are honored to be included on @nytimes’s 100 Best Restaurants in New York City, a recognition that belongs to Team Le Bernardin for their hard work, passion, and dedication.

Congratulations to all the restaurants featured on this year’s list. It’s an honor to be a part of this incredible community.

We are honored to be included on @nytimes’s 100 Best Restaurants in New York City, a recognition that belongs to Team Le Bernardin for their hard work, passion, and dedication.

Congratulations to all the restaurants featured on this year’s list. It’s an honor to be a part of this incredible community.

11:30 AM: My daily routine with Team @lebernardinny

We taste basic Swiss cheese—not bland, not too salty, and fairly neutral—to calibrate our palates. Then, we taste all sauces and preparations, never double dipping the same spoon and using biodegradable ones instead.

Three Michelin stars. Countless iconic dishes. One unforgettable finale guest judge.
Chef Eric Ripert has entered the penthouse.

#americasculinarycup #ACCCBS #countdown #finale #guestjudge

Three Michelin stars. Countless iconic dishes. One unforgettable finale guest judge.
Chef Eric Ripert has entered the penthouse.

#americasculinarycup #ACCCBS #countdown #finale #guestjudge

The Best Mothers Day Gift today.Watching my son Graduate with his architecture degree @syr_arch
I’m am so very proud of your accomplishment. The struggles were real BUT your resilience was stronger.
WE are so proud of you. 🧑‍🎓

Barely Cooked Salmon; Peas and Fava Bean Medley, Sauce Vin Jaune

Of all the numbers, seven is the magic one for fine dining.

Learn more French culinary history in this Sunday's episodes of 'Eva Longoria: Searching for France' Sunday at 9p ET/PT on CNN and streaming next day on the CNN app.

There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the sauce station.

Harry’s Berries Strawberries, Tahitian Vanilla Chantilly

Harry’s Berries Strawberries, Tahitian Vanilla Chantilly

Harry’s Berries Strawberries, Tahitian Vanilla Chantilly

Poached Lobster; Charred Baby Leeks, Saffron Sauce Hollandaise

Chef Eric Ripert (@ericripert) and Executive Chef Anthony Gray (@agray2384) of Le Bernardin (@lebernardinny) nominated Aditya because they see something special in him: thoughtful, detail-oriented, and always asking questions. He’s young and still has a lot to learn, but he’s humble enough to embrace it. They admire the pride he takes in his Nepali heritage and his excitement to share it with the world. And you can tell they can’t wait to see what Aditya will do next.

Outside of the kitchen, he’s constantly cooking, hosting pop-ups, and finding new ways to express his perspective. With each dish, Aditya is becoming more deeply immersed in the culture of food and shaping a voice that’s entirely his own.

The Lineup Season 9 is Presented by @resy

Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion

An amazing and record-breaking night for @cityharvestnyc, with a little James Bond theme in the air and raising more than 12 million meals for New Yorkers in need.

Congratulations to our honoree @simonkimnyc 🙏💚 #WeAreCityHarvest