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Opened since 21^st April 2008, Benoit New York, a traditional Parisian bistrot of the acclaimed Chef Alain Ducasse, is open from Monday to Sunday for the different meals.

Located in the space formerly occupied by La Côte Basque, Benoit New York will echo Alain Ducasse's original Benoit in Paris and offer guests a warm and authentic experience and a menu of classic French bistro cuisine. Benoit in New York represents an opportunity to recreate a unique bistro experience within a dynamic urban environment while still preserving the tradition and inviting feel of Benoit in Paris, which first opened its doors in 1912 and became part of the Groupe Alain Ducasse in April 2005.

"I am very much looking forward to opening Benoit in New York and share the comforts and conviviality of a traditional Parisian bistrot with the city," says Alain Ducasse. "It is an honor to open in the former La Côte Basque space. It holds a sense of history very much in line with my vision to create a true bistro."

The Cuisine Alain Ducasse and executive chef Sébastien Rondier, a close collaborator since 2000, have composed a menu that respects tradition and technique. The menu's clever charm is apparent in the dishes many of which are drawn from Benoit's repertoire of 50 to 100 year old recipes. The cuisine highlights its ingredients, full of generous flavors and colors that speak of a deep pride of place. Benoit will offer breakfast, brunch, lunch and dinner. The lunch and dinner menus feature a large variety of à la carte dishes from appetizers to desserts as well as a daily listing of specials.

Benoit's wine list features more than 200 selections of white and red references, with 65% of the list from the main wine producing regions in France and 35% from the United States. A unique selection of wines by the glass as well as wines from custom-designed carafes will also be available. Guests can also enjoy an original listing of champagne martinis, including "Le Crazy Horse" made from blueberry vodka, fresh lemon juice, mint liqueur, and champagne.

Alain Ducasse wanted to recreate the early-20th-century decor of Benoit in Paris within the four walls of Benoit in New York. Every element of the decor echoes the feeling of the original Benoit. The restaurant seats 133 guests, including the 31-seat bar and 102-seat dining room on the main level. A 70-seat private dining room located on the second level can be subdivided into three smaller private dining salons: Saint Martin, Hôtel de Ville, and Rivoli, each named after streets leading to Benoit in Paris. Outdoor seating will be available during the warmer months.

To preserve tradition, elements from the original La Côte Basque have been woven into Benoit's decor. Mr. Ducasse chose the talents of interior architect Pierre-Yves Rochon to create a harmonious rendering that reflects these established details.

Benoit's revised bar area is a place to delight in wines by the glass, a variety of cocktails and spirits, sample a Kronenbourg 1664 on tap as well as a tasty selection of bar foods. The tableware at Benoit is meant to illustrate the balance of tradition and modernity. Several pieces are sourced from around the world, with many signature elements made exclusively for Alain Ducasse.

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