Wonderful meals are one of a smattering of events that you will never forget. Vivid memories of the best food imaginable, while already in the throes of a relaxing holiday, linger long after the occasionally enormous bill has been paid. One of the conundrums I have as an eager writer of my restaurant experiences, is when to put the figurative pen to paper. Too many months later and the feelings are still there, but the ability to paint the picture has diminished. Too soon and I might be still basking in the glow of the glorious food (and wine!) I must admit, with my memory, usually without photos or notes I might as well just share someone else’s review. On this day I can still remember the unrelenting heat. A holiday walker from way back (I did 25km in this incredible city in November in one day) I usually refuse to get transport, but it is very warm, and with a jacket required in the dining room, walking would potentially ruin the day. Even getting out of the Uber and walking to the front door, a curiously unassuming entrance, I was starting to perspire. I can remember looking around as Catherine, looking amazing as always, and I, walked in to a business-like atmosphere. If it wasn’t for the flashes of ornate furnishings, and comforting banquettes, you could be transported straight from a holiday Monday lunch to a boardroom table sandwich listening to the latest corporate training. The trick, which is not difficult, is to focus on my wife, and not on the boisterous chest-thumping discussions nearby. I am not making a point here, except that the meal is so vivid. The reason is the whole package is irresistible for anyone who loves the best in food and dining. Gladly lunch involves a prix-fixe arrangement that is not extraordinarily expensive. Besides the immaculate presentation of close to an entire lobster, the main memory I have of Le Bernardin is the depth of flavour in each dish, and the exquisite sauces that bind the elements together. There was the shellfish-cardamom emulsion that surrounds sublime Dungeness crab cake, topped with a crisp to add both an accent on the presentation, and some texture. There is the colour of barely cooked Faroe Islands salmon, dressed with miso-horseradish emulsion; each taste naturally melting in your mouth. Tagliatelle that could not be bettered by an Italian restaurant we have been to, has to share a starring role with lacquered lobster tail, a black truffle sauce gloriously combining the two in an Academy award winning performance. Yes, Catherine was in love with her dishes, but when my own baked lobster arrived there was no envy, just applause. Not only is it the most lobster I’ve enjoyed in this kind of setting, it is the most delicious. The claw looks so good it is difficult to interfere with, but once I have, it is addictive. In between, more than several tastes of the tail, polenta, and red wine gumbo sauce, have me in rapture. As you can sympathise with, dessert could not be better than the savoury courses, but it was not overshadowed by them. Catherine’s banana s’more, and my coffee caramel crémeux, were both insanely good too. Rich, flavour packed, indulgent desserts, are our style, and these ticked all the boxes. The warm chocolate cake, meringue and coquito sauce, are a marriage in heaven; the crémeux, with roasted almond mousse, and bourbon froth spooned at the table, is presented so beautifully that you are initially torn to break in. As you would expect and hope for, service was utterly professional and pleasant throughout. The aspects that you want from a three Michelin Star restaurant are here and are seemingly effortless. As Catherine puts it “you didn’t want for anything” because it was already there. There is a calm, business-like manner in the dining room, and that is not surprising given this is a Monday at lunchtime. Sometimes when I get to almost a year after an experience I do not feel I can provide an account of that experience authentically. Here the memories live in a special place because the quality of this meal puts it firmly into one of the best dining experiences I’ve ever had.