Behind the Swinging Doors: A Look Inside Benoit’s Kitchen

What goes on behind the kitchen doors at Benoit?

Jane Bruce

The kitchen at Benoit was busy with the lunch rush at 1:20 p.m. on a Tuesday.

Right in the middle of Midtown Manhattan, you’ll find businessmen and tourists alike dining in Benoit. Alain Ducasse opened Benoit in New York in 2008, after taking over the original Paris location in 2005. The New York kitchen is in the hands of chef Philippe Bertineau, who has curated a classic French menu that offers a lunch prix fixe for less than $30. 

We stopped by the kitchen at Benoit on a Tuesday at 1:20 p.m. The dining room was full, with a few more people at the bar in the front. Benoit’s kitchen is big and open. The line is along the back wall, with cold prep on the left and dishes on the right. Everyone speaks French in the kitchen, and chef Bertineau shouts orders back to his chefs on the line while they quickly and neatly put the dishes together. 

Click here to read more about The Daily Meal's Behind the Swinging Doors feature.

At 1:20 p.m., the lunch rush was somewhat slowing down, but still very busy. The kitchen is meticulous and organized. Chef Bertineau runs it with precision in order to get the perfect dishes out to the tables.

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