Maguy Le Coze
From Scratch with Jessica Harris
00:00
Sheff, What's Your Job Like?
Sheff: "I do the administration work in the restaurant. Every day i speak with everyone, and i look at the numbers" How has your clientell's taste changed from the beginning of the restaurants opening till now? They are very sophisticated now yes, i don't remember. But what i can tell you with in one night, we could have 15 tabel taking testing menuals with wine, parrying. So it means that the cliental is reallya sophisticated they know about food.
Play episode from 26:55
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.
