Léonard Trierweiler

Poaching fish in a rich, velvety broth like a velouté is one of my favorite techniques—the thickness of the liquid is denser than the fish’s own juices, which prevents them from escaping and instead locks them in, keeping it moist which then intensifies the flavor

Before service, we calibrate our palates with industrial Swiss cheese—not because it’s exceptional, but because it is consistent. If it tastes flat, our senses are dull. If it tastes sharp, our taste buds are oversensitive. Once calibrated, we taste our sauces

WORK IN PROGRESS/ALMOST ON THE MENU @LeBernardinNY Nori Crisp, Bluefin Toro Tartare, Osetra Caviar, Seaweed Emulsion

Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust (can be ordered 24 hours in advance) @LeBernardinNY

Circa 1984: Chef Joël Robuchon invited the entire team for a celebratory lunch in Burgundy when we got ⭐️⭐️⭐️ Michelin stars at Restaurant Jamin... TBT

The dish that truly defines our style and vision: ‘The fish is the star of the plate’ — Pounded yellowfin tuna with foie gras and toasted baguette. 🎥: @EaterNY

Quasi de veau rôti entier, champignons de cave, le gratin en farce, jus perlé et purée « tradi ». Whole-roasted rump of veal, cave mushrooms "au gratin", pearl jus and traditional potato purée. #guysavoy #guysavoyparis #veau #veal #quasideveau #champignon #champignons #mushroom #mushrooms #gratin #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise #cuisinefrançaise #gastronomie #gastronomiefrancaise #gastronomiefrançaise #food #paris

TBT 1992
This picture for a magazine was taken @LeBernardinNY where I started as chef de cuisine (I was 26) My dear friend @francoispayard was the pastry chef... The rest is history... THX Drew Nieporent for keeping the best archives of our industry.

J’ai le plaisir de vous présenter Simon Brochot, assistant maître d’hôtel et sommelier. Son péché mignon : « la poule au riz de ma grand-mère » accompagnée d’un verre de Rully « Grésigny » 2018 du domaine Dureuil-Janthial. Sa devise : « Rester émerveillé est la clé ! » #guysavoy #guysavoyparis #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise #cuisinefrançaise #gastronomie #gastronomiefrancaise #gastronomiefrançaise #food #paris

Heureuse de vous présenter ma nouvelle émission : Hexagone, la nouvelle émission de L’Hémicycle, reçoit Alain Juppé lhemicycle.com/2024/01/26/hex… via @lhemicycle

SUNSET AT SEA! Champagne dinner on the water with team @LeBernardinNY , @RitzCarlton #GrandCayman⛵️🌅

Souvenir de la magie de l’automne et ses champignons. Cèpes, cèpes, cèpes. #guysavoy #guysavoyparis #cepe #cèpe #cepes #cèpes #porcini #porcinis #porcinimushroom #porcinimushrooms #foiegras #foiegrasdecanard #duckliver #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise #cuisinefrançaise #gastronomie #gastronomiefrancaise #gastronomiefrançaise #food #paris

BEST WISHES FOR 2024 !! Tonight @LeBernardinNY & @sohmbar will end an amazing year before reopening January 2 I am so grateful to everyone who contributed to our success:patrons,supporters,purveyors&greatTeam,families&🥰ones May 2024 bring ☮️,health,❤️,prosperity&success to all🙏

We asked our team of 170: What are you drinking to celebrate the holidays this year? 🥂🎄

Congratulations to our Executive Chef Eric Gestel for receiving the esteemed “Ordre du Mérite Agricole” awarded by the French government. Eric has been part of the family for over 27 years. Thank you for being such an inspirational leader to our team!

LE BERNARDIN NAMED BEST RESTAURANT IN THE WORLD BY LA LISTE 2024!
Thankful for the hard work of team @lebernardinny, our suppliers & the support of our guests! 🙏🤩 Congratulations to all our Chef-Friends rewarded in @laliste1000 2024!

Un car pour les quarts… et l’écart. En route pour les demies ! #guysavoy #guysavoyparis #rugbyworldcupfrance2023 #rugby #coupedumondederugby #coupedumondederugby2023 #afriquedusud #southafrica #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise #cuisinefrançaise #gastronomie #gastronomiefrancaise #gastronomiefrançaise #food #paris

HAPPY INDEPENDENCE DAY 🥳🇺🇸

Autour des légumes méditerranéens. Around mediterranean vegetables. #guysavoy #guysavoyparis #courgette #concombre #tomate #oignon #aubergine #tzatziki #tzaziki #pissaladiere #zucchini #cucumber #tomato #onion #eggplant #restaurant #restaurants #artdevivre

Tout petit pois. Variations on peas. #guysavoy #guysavoyparis #petitpois #petitspois #pea #peas #oeuf #oeufdecaille #egg #quailegg #quaileggs #ciboulette #shiso #restaurant #restaurants #artdevivre #artdevivrealafrancaise #frenchartdevivre #cuisine #cuisinefrancaise