Always keeping patrons on their toes, Alain Ducasse’s Benoit is once again undergoing what will remembered as another remarkable makeover. The French-inspired Midtown bistro, which is famously set in the space of the legendary La Cote Basque, has recently welcomed Chef Philippe Bertineau to debut as its executive chef.
Alain Ducasse and Chef Bertineau, who made a name for himself in the kitchens of Daniel, Payard Patisserie and Balthazar, have composed a new menu that expertly celebrates French cuisine, offering enticing hors d’oeuvres and elegant desserts, all set against the bistro’s warm, classic atmosphere.
Mouth-watering dishes include: Twice Baked Upside-down Comté Cheese Soufflé, Calf Liver with Slow-Simmered Onions and Lyonnaise Potatoes, and for dessert, Bertineau offers a Tarte Tatin for Two so delicious, that you’ll wish you were eating it alone!
So, to warm up in Benoit’s cozy ambiance this winter, make your way to W. 55th Street and discover the treats Chef Bertineau has in store.
-Natalia Restrepo Weil