Inventive French Dining

Benoit, Alain Ducasse’s French bistro in midtown Manhattan known for its traditional French bistro fare, debuted a new chef and updated menu in December. Newly appointed executive chef Philippe Bertineau collaborated with Ducasse and his partner Bruno Jamais on a menu that combines classic bistro dishes with an inventive tasting menu of 12 different hors d’oeuvres that can be mixed and matched to suit diners’ appetites. Tasting dishes include leeks in vinaigrette sauce with egg mimosa, crab cocktail with avocado and grapefruit, crispy pied de cochon with tartar sauce, and cod brandade. While the hors d’oeuvres menu will likely be popular at the restaurant’s expansive bar, the menu also offers hearty bistro favorites for which the venue made its name. Among the new classic additions are steamed loup de mer with fennel, sweet onions, Meyer lemon and lavender, and diver sea scallops with cauliflower mousseline and floret, along with Benoit’s signatures such as the juicy roast chicken for two with garlic cloves and pommes frites. Of course, with winter upon us, Ducasse brings back a seasonal signature dish: the traditional cassoulet prepared and presented in the cookpot. Chef Philippe unveiled his own “Classic of the Month,” which features a time-honored recipe such as the filet mignon Rossini with foie gras and black truffle. Prior to joining Benoit, chef Philippe was the sous chef at Daniel Boulud’s Daniel and then served as executive chef at François Payard’s Pâtisserie & Bistro for 12 years. Most recently, he was executive chef of Keith McNally’s Balthazar. (646.943.7373, www.benoitny.com)

Photo by Daniel Krieger for the New York Times
Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
Photograph by Deborah Jones
The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
Photo by Christian Horan
The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
Photo by Deborah Jones
The heart of Napa’s three-Michelin-star restaurant gets a makeover…