Maguy Le Coze
From Scratch with Jessica Harris
00:00
Salton Fish Markets - Your Brother Was an Expert in Fish
When launching the restaurant in 19 86, what were some of the challenges that you faced? We could not find a waiters. So we took metredes from paris with us, and the dining room became a school for one month. And we had no publicity, no public relation to help us test people. Wee would see that there was light and that the bernardin,. they heard that the bERNardin was opening, and they would knock at the door and say, when are you going to be open? Magi: "We don't know when we will be ready"
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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.
