Maguy Le Coze
From Scratch with Jessica Harris
00:00
What Was on the Menu the First Night?
There was a lot of tuna in new york, and the tuna when it's too cook is not good at all. So i said to my brother, listen, why don't we serve it raw? We had some raw fish marineted that we serve on green salad. Sea urchin, which was not very popular, so we had a sea urchin in a butter of sea urchins. oyster with triffle, which was very unusual as well. I never tried because i never had the opportunity. That was not the tradition in the fiftys and sixtys to have women in the dining room. It was women in the front and men in
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Transcript
As a teenager, Maguy Le Coze and her brother Gilbert were introduced to the culinary life while helping their parents in their hotel restaurant in Brittany, France. But staying in the French countryside was not for her. Maguy and Gilbert opened Le Bernardin first in Paris, and later in New York City in 1986. Le Bernardin is considered one of the finest restaurants in the world, earning three Michelin stars and four stars from The New York Times since it opened. Celebrity chef Eric Ripert is the restaurant’s co-owner and chef.
