Discover or rediscover the contemporary cuisine of Chef Bruno Riou for a festive New Year’s Eve at the 64th floor of the THEhotel in Mandalay Bay. A sophisticated atmosphere, a breathtaking view on the Strip and the desert of Nevada, and a magnificent tasting menu.
A gourmet trip in 5 dishes that reveals the best of the French gastronomy,
with a American touch ! Pressed
chicken & foie gras, pickled vegetables, truffle, Roasted Maine
lobster “au curry”, coconut basmati rice, Baked Atlantic sea bass,
caramelized endives, black truffle jus, Roasted venison, glazed winter
fruit & vegetables, “poivrade” sauce… Celebrate the arrival of this new
Year with our “New year’s Eve Sensation” dessert, dazzled by the
fireworks on Las Vegas. Our Hear Sommelier Christophe Tassan will present to
you a subtle wine pairings, with the best references of our cellar.
Discover our New Year's Eve menu (2nd service)
Learn more about miX in Las Vegas
Philippe Bertineau, Executive Chef of Benoit New York, welcomes you for a friendly Christmas’s Eve dinner, in the middle of Midtown, Manhattan. Gather with your family and friends, for an American Christmas with a French twist !
The Chef designed a 3 course Christmas dinner, with his accomplice Jérôme Husson, Pastry Chef at Benoit: authentic flavors and always that love for the product, which Alain Ducasse and Chef Bertineau hold dear. Let yourself be seduced by our gourmet appetizers that highlights black truffle, lobster, caviar or foie gras, followed by a generous Beef filet mignon, potato boulangère and black truffle sauce, a Duck breast, radishes & daikon, bigarade sauce, or our delicate Striped bass, stuffed green Savoy cabbage, wild mushrooms. Finish on a nice and sweet note with our Chocolate/praline Christmas log. André Compeyre, our Sommelier, will be pleased to give you some recommendations for a perfect wine pairing.
Merry Christmas !
Available from $75 on December, 24th and 25th. A la carte also available.
Chez Rech, from the 4th till the 22nd of December
The Holidays are approaching at a rapid pace… On this occasion Adrien Trouilloud, chef at Rech, had selected for you a beautiful seafood composition, unique and highly flavourful. All the pleasures of sharing, revisited by the chef… to sample at Rech before the Christmas!
The classic composition of the platter is maintained, but the shape comes as a surprise… The seafood is served on a platter, already prepared and seasoned. Just sit back and enjoy… Discover the iodized delicacies in a new light : Chive and lemon oyster tartare, Crab remoulade, Sea urchin and black radish, Langoustine marinated with lime, Whelk and curry salad, pink shimps...To enjoy with our new condiments (lime caviar or spicy red rubin basil mayonnaise), or simply with our seaweed butter, deliciously flavoured of the sea, on a piece of toasted bread.
Depending on your preferences, the tray can be completed 3 shallow oysters, Normandy or “fines de Claire” (+8€), 3 citrus-steamed Langoustines (+ 12€) or a ½ Brittany lobster (+24€).
For dinner, count 50€ for the starter tray, including the cooked and prepared seafood and a glass of champagne (ideal pairing by Olivier, the sommelier: a simple brut champagne - in 12CL glass or in duo two glasses of 6CL - LAURENT PERRIER Ultra Brut and AYALA Brut Nature)
For lunch, the platter becomes a seafood dish, prepared and seasoned just like the platter. Accompagnied by a glass of white Burgundy (Rully - Les Cailloux A.S. Debavelaere - 2009), it is offered at 35€.
Get in the Christmas mood with a sweet and light treat! Benoit, the most Parisian bistrot, shares with you the recipe of one of its favourite desserts – a delicate Orange Iced Soufflé. Test the recipe and enjoy it with your loved ones during the upcoming festive season.
This recipe comes from Alain Ducasse Edition's cooking book : "L'Esprit Bistrot : les meilleures recettes de Benoit"
3 questions, a video and a recipe, to discover
Philippe Bertineau, Executive Chef of Benoit New York
From the family-owned farm in central western
France to Benoit New York in Midtown Manhattan, can you tell us about your
The desire to be a cook came to me at a very young age during a trip to Paris. As a child, I was amazed by the capital’s restaurants. I knew at that moment it would become my career.
I had always been curious about going abroad, which pushed me to go to London in 1989 and work as a line cook. After a period of time spent at Lucien Vanel’s restaurant in Toulouse, the New World quickly appealed to me … The thirst for discovery, the multicultural adventure …
21 years ago, New York City welcomed me, and I have never left! After a 5-year experience as sous-chef alongside Daniel Boulud for the opening of his restaurant Daniel, I became Executive Chef at Payard Patisserie and Bistro, where I received the New York Magazine Best Unsung Chef award.
Since the early 2000’s, I had met Alain Ducasse a few times, and he eventually entrusted me with the position of Executive Chef at Benoit in October 2010.
Two years later, the story continues, and has never been so beautiful!
How would you describe Benoit’s bistro cuisine?
Bistro cuisine is very representative of French cuisine. My mission is to respect this heritage and to transmit its authentic flavors to our American customers, who are extremely curious about our products and traditions. With Chef Alain Ducasse, we share the same philosophy of putting the produce in the foreground, in terms quality as well as when cooking.
Can you describe a typical day for you at Benoit NY?
8.30 AM : At our arrival, we check in on the details of our product deliveries that come from some of the best local producers.
9.00 AM : We gather around a cup of coffee to discuss the leading points of the day: today’s specials and what we call the “big projects”, that is to say those which take time to prepare, like the “charcuterie” and braised or simmered dishes. Time goes by quickly, as it does everywhere in the Big Apple !
11.30 AM : We try to find time for a small lunch break before the lunch rush. Not always easy!
Noon: The lunch service begins. All our cooks hustle and bustle about to satisfy our hundreds of clients. The kitchen reaches its boiling point! Everything flows very quickly, until 3 pm when the restaurant calms down again.
3.00 PM: As Benoit hosts a lot of events in its four private dining rooms, we use this small window of appeasement to establish and elaborate on customized offers for our guests. Cocktail parties, family lunches or dinners, weddings … It is up to us to come up with an interesting and original menu that suits each and every occasion.
4.30 PM: We place our orders for fresh products with our local suppliers.
5.30 PM: The kitchen is coming back to life in anticipation of an intense dinner service ! The evening team (10 people) is already hard at work. Throughout the evening, I go into the main dining room to greet some of our customers, and to answer questions they may have about the restaurant and France. Laughter and conversations animate the restaurant and the bar, until late at night.
Midnight : the last customers are gone, the kitchen is ready for the next day. The lights are off, in a city that never sleeps!
Video of Chef Bertineau
Discover the vidéo of Chef Bertineau with his wife Odette Fada, a chef also, preparing cappelleti together. The couple met in 1998, when Chef Bertineau received the Italian New York Consulate Prize for his use of tartufi di alba (white truffle).
Chef Bertineau's recipe
Official representant of the Académie Universelle du Cassoulet de Carcassonne, one of his favourite dishes, the Chef shares with you his own cassoulet recipe, which you can find on Benoit’s menu.
Do you want to receive this recipe ?
Send us an email at email@example.com and specify “Philippe Bertineau's recipe”.
This recipe is shared with you by Benoit New York
In the mood for a last-minute break in New York ?
Discover Benoit New York's menu !
The Louis XV restaurant had 25 years this month. On this occasion, Alain Ducasse has invited 240 chefs, from 25 countries and representing 300 Michelin stars, to celebrate this anniversary in Monaco, the 16th, 17th and 18th of November.
Discover the program of this week-end!
Friday, 16th of November :
On Friday night, Alain Ducasse welcomed his guests at the restaurant Le Grill.
Located on the 8th floor of the Hôtel de Paris, it offers a panoramic view over Monaco’s bay. The cocktail reception opened the festivities of the week-end.
A fine selection of Mediterranean antipasti: caponatina, crostini or stuffed sardines. Thematic presentations around pastas and different cooking methods, animations around stuffed rabbit and porchetta, and finally two dessert buffets, with three signatures of the Louis XV: citrus bitterness, wild strawberries and the famous Louis XV with crispy praline.
The tone was set for the week end!
Saturday, 17th of November:
The day started with a memorable shooting. The 240 chefs took place on front of the Hôtel de Paris, and let themselves directed by the photographer in a good mood, to achieve the souvenir picture: the photo of the international family of the Chefs. An original staging for an exceptional event!
The Grand Marché de la Méditerranée welcomed the guests later on in the Salle des Etoiles of the Sporting Monte-Carlo. A market created on front of the sea, with 100 emblematic products of the Mediterranean, proposed by their producers: lemons from Menton, citron from Corsica, scorpion fishes and anchovies, goat cheese and nougat…all the best from the region!
Some live cooking stands were also animated by 14 international chefs. It was a nice occasion for the chefs to discover, enjoy and share.
At night, the gala dinner was the highlight of the anniversary. The 420 guests took place in the Salle Empire of the Hôtel de Paris, in presence of L.AA.SS. Prince Albert II and Princess Charlene of Monaco, and HRH Princess Caroline of Hanover.
Alain Ducasse introduced the dinner with those few words:
“I must admit that, 25 years ago, I would never had imagined that the Louis XV would be the congregating point of so many friends. Your presence here is deeply touching. This anniversary gives us the opportunity to get together amongst friends, amongst cooks, for a moment of sharing and of pure joy.”
The gala dinner menu was a tribute to the Riviera and
the Mediterranean products:
As an “amuse-bouche” Le Barbagiuan
Raw vegetables from our farmers, local condiment, fine sheets of bread with vegetable imprints
San Remo Gamberoni, delicate rockfish gelee, caviar
Haute-Provence small spelt, spiny artichoke, tartufi di Alba
Locally caught fish in a fine broth, essence of the sea
Feathered game and local chard torte, truffled salad, salmis sauce
Apple and quince cookpot, Rocagel milk ice cream
Conversation, Limoncello bonbons, praline chocolate bar and hazelnut shortbread
At the end of the dinner, the whole brigade came from the kitchen into the room to greet Alain Ducasse: it was another intense moment for the Chef.
Sunday, 18th of November:
On Sunday morning, the brunch at the Monte-Carlo Bay Hotel & Resort ended this special week end under a shining sun.
week end was a magic moment, a tribute to the Mediterranean cuisine and the richness
of its soil, and a memorable anniversary! Thank you all!
Following this special event, the restaurant Le Louis XV présents its anniversary menu, available until the end of the year
Discover more information on the 25th year anniversary Facebook page
Celebrate this New Year in the refined Hostellerie de l’Abbaye de la Celle hotel in the charming Provence region
Give your loved ones the most beautiful celebration at the Hostellerie de l’Abbaye de la Celle, a charming, elegant and welcoming residence. The house of Alain Ducasse in Provence opens its doors to you and welcomes you to comfort, perfect for the New Year’s feast. The pleasant restaurant where you will enjoy dinner by the hearth, the cosy bar beneath a glass roof, the peaceful view of the grounds, the beautiful gentle light of winter as it warms the house… It’s a promise of happiness… Enjoy this time with your family or with friends amidst the warm welcome of a friendly team dedicated to your well-being.
You can fully appreciate Chef Benoit Witz' cuisine; he is a faithful follower of Alain Ducasse, always respecting his style and culinary philosophy. You will enjoy Provençal-style cuisine, extremely delicious, intriguing and good. Regional and seasonal products feature heavily transformed by the kitchen’s masterful technique.
Discover the special menu at the Hostellerie de l’Abbaye de la Celle for the holiday
This offer includes :
nights in a double superior room, breakfasts included
- Two cocktails at your arrival
- Two gifts and a gourmet welcome in your room
- A New Year’s Eve dinner for two (two starters, three main dishes, cheese and dessert – beverages not included)
- A New Year’s Day lunch for two (two starters, two main dished, cheese and dessert – beverages not included)
Available from December, 29th to January, 1st 2013.
For any reservation of a fourth night during the festive season, the Hostellerie de l’Abbaye de la Cell will offer you a 50% rebate on your room.
From €1 325
the Holiday season with your loved ones in the intimate and refined setting of
the Hostellerie de l’Abbaye de la Celle, a haven of peace in Provence, at the
heart of the Coteaux Varois vineyards.
The Hostellerie is alit with the spirit of Christmas: the decorated Christmas is a focal point of the home, candles are lit, the gastronomic menu is ready to be served… Gather your family in this Alain Ducasse establishment- an ancient priory steeped in history, to share unforgettable moments. Attentive staff heeds to your every need. All beckons you to relax: 10 suites and superior rooms, elegant and personalised décor, magnificent 3 hectare grounds, the restaurant and its blazing fireplace, the muted atmosphere of the bar…
The restaurant of the Hostellerie welcomes you for an intense and delicious gastronomic experience thanks to the talent of Chef Benoit Witz, one of Alain Ducasse’s most faithful partners, and one who shares his culinary philosophy. To celebrate the Holidays, the chef suggests festive Southern cooking, spotlighting the very best selection of produce.
Close your eyes, and imagine the joy your will experience at the Hostellerie.
Discover the festive menus designed by Chef Benoit Witz
Christmas’ Eve Dinner – December, 24th
chestnut soup, duck foie gras royale
- Roasted scallops, wild salads
- Gilt-head bream, citrus, cooking jus
- Poached chicken from Landes region, blanquette-style winter vegetables
- Selection of local cheese, mixed salad leaves
- Lemon/praline yule-log cake
Christmas’ Lunch – December, 25th
Provence vegetables, warm dressing
- Crustacean and shellfish salad, tiny artichokes and wild rocket
- Local anglerfish, fennel, artisanal pasta with squid ink
- On the spit free-range capon, cardoons and bone marrows au gratin, cep mushrooms, duck foie gras and black truffle
- Selection of local cheese, mixed salad leaves
- Chocolate/praline yule-log cake
This offer includes:
nights in a double superior room (upgrade available subject to availability)
- Breakfasts for two
- Cocktails at your arrival
- Two Christmas gifts and a personalized welcome
- A Christmas’ Eve dinner for two
- A Christmas day Lunch for two
Available from December, 22th to 26th, 2012
For any reservation of a third night, the Hostellerie de l’Abbaye de la Cell will offer you a special price of €210 .
From €1 191
For Christmas and New Year’s Eve, experience a magic and festive dining at Alain Ducasse at the Dorchester in London.
On December, 24th, 25th and 31st, join us for an enchanting Festive Season with your family and friends in exquisite surroundings and a vibrant ambiance at Alain Ducasse at the Dorchester. Chef Jocelyn Herland designed exclusive menus for this special occasion . Creativity, flavour and refinement, with the best produces from Great Britain and France ! Don’t miss our Mallard Duck and Fois gras terrine candied beetroot, pickled vegetables, our Scottish Lobster, baby spinach, truffled coral jus, our Anjou Pigeon “à la broche” tender potatoes, salmis sauce, and of course the Yule Log our way. Enjoy fine wine pairings designed by Head Sommelier Vincent Pastorello.
For a unique gift for loved ones or a delicious treat to enjoy throughout the festive season, a limited edition glass jar of Marrons Glacés - a French Christmas delicacy - will be available to purchase from the restaurantfrom 27th November (£50). Please contact us to pre-order your gift : firstname.lastname@example.org
Book now! Only a few tables left for Christmas Eve Dinner and Christmas Day Lunch.
Our thoughts are with those that have suffered as a result of the devastating effects of Hurricane Sandy. New York City and its surrounding areas have endured enormous losses and the historical impact of the storm leaves much mending and rebuilding ahead.
Chef Alain Ducasse notes in his recently released book, J’aime New York, “New York’s resilient spirit inspires me.” Having already seen communities of people band together to help in this crisis illustrates that he is not alone in this sentiment. With that, Alain Ducasse and his team at Benoit want to make sure they are doing what they can to help.
Now through December 31st, 2012, Benoit is pledging $1 from every check, as well as $10 from each of Alain Ducasse’s “J’aime New York” books sold at the restaurant, to the Robin Hood Foundation’s Relief Fund.