Benoit
Gougeres
Baguette and Butter
Celery Root Remoulade with Green Apple, Rillettes du Porc, Daurade Tartare, Boudin Noir Parmentier, Brandade de Morue
Pate en Croute with Cornichons and Onions
Duck and Foie Gras Terrine with Pear and Apple Chutney, Toasted Brioche
Quenelles de Brochet with Nantua Sauce
Traditional Cassoulet with Bacon, Sausage, Belly, Duck Confit
Fall Vegetable and Chestnut Cookpot
Chocolate Souffle
Tahitian Vanilla Bean Ice Cream with Souffle
Mille-Feuille
Baba au Rhum
Known as one of Midtown’s hottest spots for “Power Lunch” and frequented by movers and shakers for classic French bistro fare from the mind of Alain Ducasse Benoit was decided on as an midday meal for three on Monday based on three things – foie gras, brandade, and soufflé – though quenelles, cassoulet, mille feuille, and baba au rhum did not hurt the cause. Ever the classy space with checkerboard floors, white tablecloths, a sky-blue ceiling, floral flourishes, and a wait staff seemingly plucked from the streets of Paris it should go without saying that much of the appeal of Benoit is that of the scene but with a menu of time honored recipes executed under the guidance of Philippe Bertineau that truly make the restaurant memorable. Beginning simply enough with a plate of melting gougere and moving onward to a quintet of small bites including a shockingly delicious raw daurade along with the expectedly bold boudin and branade before heading towards hefty courses including house-made pate and foie gras it was not until the cassoulet and quenelles arrived that we knew we had overordered but with the cookpot providing a bit of levity all was well as we sat, laughed, and picked through fatty pork belly and melting duck confit knowing that dessert was a must, all three of us selecting a different confection and all three Ducasse classics more than meeting expectations, from the fluffy soufflé to the a la minute mille feuille to the last boozy bite of Baba.
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