Philippe Bertineau

Spend Valentine's Day at Benoit New York, Alain Ducasse's French Bistro

Filed under: Dining

Celebrate Valentine's Day at Alain Ducasse's traditional French bistro Benoit New York, the highly acclaimed French bistro and you just may end up winning a two-night stay at L'Andana, Ducasse's country hotel in Tuscany, Italy.

Indeed, Valentine's Day guests will be given a candied apple to take away, which will reveal the lucky winner of the giveaway. L'Andana represents Chef Alain Ducasse's passion for Italy and his interpretation of "l'art de vivre," the art of living. Formerly the Duke of Tuscany's hunting lodge, L'Andana is situated on the 1,240 acre Tenuta La Badiola estate. Ducasse envisioned L'Andana as a comfortable countryside inn with the spirit and atmosphere of a guesthouse, while also providing the finest hotel amenities and services to its guests.

On Sunday, February 13th, Benoit Executive Chef Philippe Bertineau will be offering the regular à la carte menu and a $65 prix-fixe menu. On Valentine's Day, Monday, February 14th, a limited à la carte menu will be served, along with the special $65 prix-fixe menu (with choice of appetizer, entrée and dessert).

Gallery: Alain Ducasse's Benoit New York

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Alain Ducasse's Benoit New York Featuring Truffles Throughout February

by Carrie Coolidge (RSS feed) —

Filed under: Dining, Wine

Benoit New York, the highly acclaimed French bistro that is part of the Alain Ducasse restaurant empire, is offering fresh black Périgord truffles throughout the month of February. The truffles can be shaved over any dish offered on the menu that features classic French bistro cuisine for a supplemental cost of $9 for 5 grams, which is the actual cost to the restaurant. The truffle pairing will be available through the end of February.

Benoit Executive Chef Philippe Bertineau suggests enjoying the truffle garnish atop a selection of dishes. In addition to the Maine Lobster Salad and Tarte Flambée, the truffle shavings work well with the Filet Mignon and Hand-chopped Beef Tartare.

"One of the dishes I recommended serving with truffles is our Seasonal Local Vegetable Cookpot," says Chef Philippe Bertineau told Luxist. "The Cookpot is an oven-to-table porcelain dish that Alain Ducasse created with designer Pierre Tachon specifically for cooking and serving vegetables. It's a modern adaptation of the traditional cooking pot used in France's rural regions, and all of Chef Ducasse's restaurants around the world offer a seasonal vegetable Cookpot dish that's composed of local vegetables."

"For the Cookpot at Benoit, we wanted to create a vegetarian dish using root vegetables---our version includes parsnips, carrots, potatoes, sunchokes, rutabaga, celery root, butternut squash and chestnuts layered over a mushroom duxelles and finished with fresh black truffle," adds Chef Bertineau, the former Executive Chef of Balthazar who joined Benoit in October. "All of the vegetables are cooked together and served in the Cookpot, and it's a wonderful dish for the wintertime."