Benoit New York
Restaurant, Wine Bar & Private Dining

60 West 55th street
New York, NY 10019

Between Fifth
& Sixth Avenues

T. +1 646 943 7373
Contact & information


Benoit is all about conviviality, memories, and a shared pleasure around the table. It shows a certain lifestyle and tradition, that both have very bright futures. Alain Ducasse

Paris bistro meets New York restaurant

Benoit New York is a contemporary French bistro by Alain Ducasse. In August 2016, Alain Ducasse transformed the original Benoit into a more modern 21st century dining destination. While the updated look still retains traditional French bistro elements, such as the signature red velvet banquettes, the lighter color palette and brand new Wine Bar bring a breath of fresh air to the heart of Midtown Manhattan.

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Parisian bistro since 1912

Benoit New York opened in 2008 a few steps away from Fifth Avenue and Central Park, in the space formerly occupied by La Côte Basque. The bistro echoes the original Benoit in Paris, which first opened its doors in 1912 and became part of Alain Ducasse Entreprise in 2005. In the city's dynamic urban environment, guests can enjoy a quintessential Parisian bistro experience which has been recreated and modernized.

Wine Bar

Benoit's new Wine Bar is a vibrant space for guests to learn, indulge and interact, driving the dynamic nature of the restaurant's overall beverage program. Through weekly and monthly programming, our team of Sommeliers sheds light on selections from Old Europe and the New World. Innovative offerings include a rotation of original wine flights, as well as "Vin à la Ficelle" - a practice common in France but rarely seen in New York. 

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A Dynamic Beverage Program

Like any good French restaurant, wine is at the heart of Benoit New York. The list features 700 references, from iconic French producers to domestic wines, with a particular focus on selections from the East Coast. Since reopening in August 2016, Benoit continues to offer a dynamic and approachable wine program that is complementary to the restaurant's classic yet modern cuisine.

Traditional and Contemporary Design

In collaboration with New York based Dekar Design, Alain Ducasse reimagined Benoit as a classic French restaurant with a more inviting, residential feel and a modern new look. Whites, grays and blues create a warmer yet airier décor and atmosphere while the white washed wood paneled walls, vintage lights from a Paris flea market and stone mantel fireplace all contribute to Benoit's revitalized identity as an authentic Parisian bistro with a New York sensibility. The redesigned entrance now boasts an intimate lounge space, complete with a fireplace and antique club chairs from Alain Ducasse's personal collection. Signature brass elements and red accents from the original Benoit remain in the main dining room, which has nonetheless been refreshed with brighter walls, large mirrors and vintage swing arm sconces, creating a more open space. The once black-and-white bar has undergone a complete transformation, fusing the inside with the outside with vintage porch lights, light gray wood paneling, colorful cement tiled floors and plaster wallpaper, bringing life and texture to the space.

Private Dining

Benoit New York boasts four private dining rooms, located directly above the restaurant on the second floor and accessible through a private entrance.

Les Salons are three exquisitely designed rooms named after streets leading to Benoit in Paris: Saint-Martin, Hôtel de Ville and Rivoli. Ideal for quick business lunches, holiday parties and more, their authentic French décor is reminiscent of traditional Parisian restaurants.

L'Officine is an intimate room set in an original antique 19th Century apothecary from Bordeaux, brought over by boat and very dear to Alain Ducasse. A perfect setting for guests looking for a unique culinary experience that will transport you to Paris.


Laëtitia Rouabah, Executive Chef

Laëtitia Rouabah discovered the world of Alain Ducasse when she joined the ranks of the luxurious five-star Hotel Plaza Athénée, where she spent three years at the renowned Relais Plaza. She has not left since. Chef Laëtitia has gone from supporting the opening of Alain Ducasse at The Dorchester in London to becoming Sous Chef at Le Jules Verne, Alain Ducasse’s iconic restaurant a top the Eiffel Tower, followed by a stint as Executive Chef at Air France’s Salon La Première, the most exclusive first class lounge in the world. When Alain Ducasse took over Allard, one of the few remaining authentic, gourmet bistros in Paris, known for its generations of female chefs at the helm, he selected Laëtitia to carry on the legacy as Executive Chef. She spent three years bringing her personal touch to the establishment without modifying its deep-rooted identity. At Benoit, she stays true to a cuisine she loves, quintessential and generous French bistro fare, and brings a contemporary flair to the new menu, using market ingredients and expert technique to create flavors that range from the familiar to the unexpected.

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Christopher Charraudeau,
General Manager

Christopher Charraudeau serves as General Manager at Benoit, bringing over 12 years of international hospitality experience at award-winning luxury establishments. Prior to joining Benoit, Christopher was the Restaurant Manager at Alain Ducasse at The Dorchester in London, where he played an integral role in retaining the restaurant’s three Michelin-starred caliber of quality. Christopher’s career began with a series of hospitality roles all over the world, including Dubai, Scotland and Australia, before joining the Alain Ducasse team in 2009 as Chef de Rang at Alain Ducasse at The Dorchester in London. Following his time at The Dorchester, he moved on to hone his restaurant management skills at different hotel properties and restaurants in London, including the critically acclaimed Hibiscus Restaurant. Driven by a life-long passion for fine dining, Christopher is dedicated to providing the highest standard of excellence at Benoit, and an unparalleled understanding of Alain Ducasse’s vision and sensibility.

Benoit New York