Peachy Picks La Promenade Des Anglais Sponsored by Stribling and Associates

Peachy Deegan, Alain Allegretti, and Julie, a Whom You Know panelist

It's so much nicer in Nice! You know, the one on 23rd Street!!!

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Merci beaucoup Sylvain Cote and Sylvain Turgeon for starting Peachy Deegan on her love of all things french many years ago and merci beaucoup to Mademoiselle Charton for formalizing the experience...all of the years Peachy spent learning french were totally worth it for nights such as this at La Promenade Des Anglais, one of the hottest restaurants in Manhattan right now.  Not everything new is fabulous, and you know we gravitate towards the classic places that have been around for years, however, in the case of La Promenade Des Anglais, we cannot get enough of the fine french cuisine that is made famous by Alain Allegretti, a Nice native.

La Promenade des Anglais was first featured in Tasty Tidbits:

http://www.whomyouknow.com/2011/11/tasty-tidbits-la-promenade-des-anglais.html

It has easily advanced to Peachy's Picks! It's so much nicer in Nice, like the song from the musical The Boyfriend says...and we prefer the Nice of 23rd Street by our new pal, Alain Allegretti.  His demeanor and charisma only adds to the fine food phenomenon that he has made famous.

And may we say, no recession here!  You would be lucky to even get a table at all....!  La Promenade Des Anglais is hopping with a capital H.  You absolutely must make reservations and you should do it NOW.  Peachy Deegan began with some beautifully arranged roasted baby artichokes with tomato confit, parmesan, and anchovy sauce.  These boasted a sharp simplicity that was stunning to the eye as well as the palate.  Every aesthetic quality that a restaurant possesses was carefully attended to right down to the gorgeous palladian window above the door with a cute palm tree resting there.  We absolutely adore the umbrellas painted on the ceiling.  And the booths of Mediterranean Sea Blue suede we just floated in:

Never before in over 100 plus reviews have we gotten so excited about the quality of a booth fabric but you're going to be excited about it too.  Details clearly matter to Alain Allegretti and that is why he is one of the best around.  And, we absolutely worship every last detail...in every discipline.

Of course, the main reason you are going to La Promenade Des Anglais is the cuisine to die for.  Look at how chic even the asparagus looks, lazily lounging on a bed of scallops as if it were on a beach in Nice.  Pancetta paella risotto cake, crispy asparagus and tomato diable sauce is one of the most coveted entrees on the menu in Peachy's humble opinion.  The scallops?  Succulently fresh and seared to perfection.  The asparagus?  Standing at attention!  Not soggy like inferior places can be.  Risotto cake?  Heavenly!   And you know Irish Peachy is not so into many sauces, but she did love this one!

A fabulous restaurant must have an outstanding sommelier-and La Promenade Des Anglais has Julien Moreno-who is not only outstanding but also a Master Sommelier.  Peachy began with a bold Chateau Laland-Borie from St. Julien, Bordeaux 2006 which we believe was a good year as well as 2005.  Julien is clearly knowledgeable and is also personable, which is key to being a successful component of a restaurant.  Also he is French (from Nimes), and of course when we walked in the door we wanted to feel like we were in France for the entire experience- Peachy did not even drink American alcohol.  Later with her entree she tried a lovely white also from France-Vincent Duriel-Janthail, Bourgogue Aligote, France 2009.  However, each of these were trumped by the 1994 Riesling from Australia...private reserve!!!  Pink and perfect.  Alain, we wish you could have left the kitchen to have dessert with us but we know how busy you are!  Lya Som was quite a professional server.

The perfect ending?  Zucchini pound cake with olive oil gelato:

Don't listen to just Peachy! 

Our esteemed panelist adds:

Upon approaching Alain Allegretti's new restaurant, "La Promenade Des Anglais," I knew I was in for a real treat! Allegretti, who has won over the hearts of Martha Stewart and other notable food critics is well known for his simple, yet refined, sophisticated dishes. During our initial introduction, Allegretti mentioned that he would like the beauty in his dishes to speak for itself. I believe it truly did! The interior of the restaurant was absolutely stunning- clearly inspired by the Mediterranean in the south of France. There was a great ambiance and the restaurant overall felt quite chic and modern. It was a very inviting, yet sophisticated environment. For my appetizer, I tried the "Autumn Cassolette" which was white and green asparagus, Jerusalem artichokes, salsify and black truffle natural jus. 

This dish was a great introduction to Alegretti's style of cooking-complimenting unique flavors for a delicious, new way of eating your vegetables! For my main dish I ordered the "Hanger Steak," which was accompanied with confit chestnuts, roasted butternut squash, winter mushrooms and shallot red wine sauce. I, upon suggestion of Julian, the wine sommelier, paired my meal with "Vacqueyras," a red wine from France, 2009. This was an excellent suggestion! The wine complimented the flavors in the steak quite well. The main dish was so incredible that I've been thinking about it for days after! The combination of flavors were simple, but absolutely brilliant. The red wine sauce had a slight sweetness which went perfectly with the steak! There was also a fried onion garnish which helped give an extra punch of the salty, sweet combination that I always desire. For dessert I had the "Chocolate Mousse," which sold me immediately upon seeing salted caramel as one of the main ingredients. 

The light, whipped mousse had a nice, crunchy cookie layer at the bottom and was topped with a layer of marshmallow, combining three delicious, unique textures together. Beyond the food itself being absolutely flawless, the entire experience at the restaurant went beyond expectations. The staff were all quite knowledgeable and professional, which helps take the dining experience to the next level. I felt so comfortable and taken care of, which I could sense was a feeling shared by the many other diners in the restaurant that night. I'm excited to not only come back in the future, but to recommend the restaurant to anyone who finds themselves in Chelsea looking for a great dining spot!

Peachy Picks La Promenade Des Anglais!

La Promenade Des Anglais is Highly Recommended by Whom You Know.

http://lapromenadenyc.com/index.html

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Terrific Takeout: Beautique Winter 2015-16 Our Coverage Sponsored by Fresh Origins

Alain Allegretti's Grandmother Catherine's spectacular Veal Meatballs

Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:

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Right down to exquisite Deviled Eggs, everything is both gorgeous and delicious at Beautique, which continues to be absolutely stellar.  Some places are one-hit-wonders (and some we pass on)...time does not enhance every restaurant, but Beautique keeps getting better and better.

In April 2014, Beautique opened.

Beautique was first featured in December of 2014:

http://www.whomyouknow.com/2014/12/terrific-takeout-beautique-our-coverage.html#.VcIr1_lViko

and again last summer:

http://www.whomyouknow.com/2015/08/terrific-takeout-beautique-summer-2015.html#.Vp6CGfkrLIV

It could not have a better location; it's across the street from Edward and Joel at The Plaza (Warren Tricomi).  The triple threat of Jon, Alain and Doug, all three of whom we worked with separately before they worked together, is a force in Manhattan fine dining today.

Now, if Jon and Peachy could get on the same schedule for Peachy's Picks....

Most people would be absolutely thrilled to know there is a bacon component to certain deviled eggs...

...but then when one discovers you can practice the Avant Garde Beautique-style and have your bacon brittle and eat it too with American Caviar, it will take all your willpower not to do a cartwheel around the restaurant when you anticipate the taste of these gorgeous edibles.  (Note from the Editor: physical gymnastics in restaurants are frowned upon.  Verbal gymnastics are however applauded...)  And by the way, the anticipated yielded expectations that were exceeded.

The Beautique Deviled Eggs boast amazing texture and are filled just enough, not too much and not too little-just right for Goldilocks Peachy.  The Maille dijon adds a phenomenal kick to these as well and when you consider the level of perfection of a simple deviled egg by Culinary Director Alain Allegretti, you can't wait to see what he does next.  

It insisted on a close up.  Do your deviled eggs smile like that?

A green salad is always an important component of dinner to us.  

The Beautique Salad is exactly what we are looking for, and they listened and put the dressing on the side (apple cider and walnut vinaigrette) for our picky person here.  Nutrition ups its sophistication with endive and radicchio, shaved pear, gorgonzola cheese, candied pecans and a bit of fig.  

How did Alain Allegretti become so great at his culinary endeavors?  After you eat these stellar Veal Meatballs, it will become evident to you that his grandmother, Catherine, must have had something to do with it.  These were the hit of the night for us by a mile, and the warm, inviting flavor and ideal consistency won us over.  Creamy polenta and Riviera Tomato Sauce join this carnivorous party.

Happiness is Veal Meatballs by Alain Allegretti!

A convincing entree you should consider trying is the Branzino of Beautique.

This poisson is sourced from Samuel and Sons and is a lovely flavor of winter with its warm, comforting aroma enhanced by Shaved Brussels Sprouts, which give ideal texture as a layer, Cauliflower Puree (probably better for you than mash potatoes and just as delicious when Alain makes it), Roasted Sweet Potato and Mojo Piccon Sauce.

Do not miss the Rosemary French Fries, which are out of this world!

Seasonal mushrooms as a side are also not to be ignored.  Their flavor supremacy evokes the talents of cremini, hen of the wood and oyster mushrooms that taste even better than they look.

With upscale ambiance and a menu to match, you may wonder how is the burger at Beautique?

Simply delicious!

Pat LaFrieda is the source of the brisket meat that forms this 8 ounce burger that is a classic winner with brandied onions, applewood bacon and swiss cheese.

We can't wait to see what Beautique does next.

Remember to order the Veal Meatballs!!!!!!!!!

http://beautiquedining.com/home/

https://twitter.com/beautiquedining

https://www.facebook.com/BeautiqueDining

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#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan

General Manager and Sommelier Guru Julien Moreno leads Benoit New York by Alain Ducasse

Our United Nations of Dinner: Italy, USA and France

Executive Chef Alberto Marcolongo, Peachy Deegan, and General Manager and Sommelier Guru Julien Moreno of Benoit New York by Alain Ducasse

"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

Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.  At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered provincial cuisine.  In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time.

"Happiness is Escargot at Benoit."

-Peachy Deegan

Nimes Native Julien Moreno and Peachy Deegan when they worked together in 2011 at La Promenade des Anglais by Alain Allegretti

It's not who you know, it's WHOM YOU KNOW and we know SOMMELIER SUPERSTAR Julien Moreno, now at Benoit New York!  Julien's from Nimes, France, near Montpelier and Avignon.  It's a Roman Vestige City with the biggest acqueduct built by the Romans. Our readers will remember him from his Whom You Know debut in 2011 linked above, and now he's back with a new Alain: Alain Ducasse!  Benoit is the New York location of this brand and they also have a location in Las Vegas in the USA. In the meantime, Julien worked at Bettany and joined Benoit in 2019 as Wine Director and became the General Manager in July 2022.  

This is our first visit ever to Benoit, and we understand it began in 2008 and Alain Ducasse does come here two to three times a year, which we commend and philosophically agree with as normally we only work with the brand owner.  Alain, we hope to meet you!

The original Benoit in Paris was owned until 2005 by charismatic Monsieur Petit and began circa 1912; Ducasse kept the name.

Peachy's favorite French person of all time is of course Alain Delon as avid readers know, and he joined her virtually as her screensaver.  Who knows, maybe another day she will B.Y.O.B. (bring your own Benoit.)

We were graciously greeted with cheese puff amuse-bouche and water with no ice and lemon wedges, preferred by Peachy.  Benoit is strikingly gorgeous from every angle and there is no aesthetic detail that has not been attended to on these premises.

Given his superior knowledge of the wine industry, Julien Moreno suggested this 2016 Pessac-Leognan Esprit de Chavalier composed of 45% Cabernet Sauvignon, 45% Merlot and 10% Petit Verdot.  We were ravished by its depth, intricacy of flavor and amazing versatility throughout the Benoit experience.

Everyone knows from our annual press releases that the second language of Whom You Know is French, and you ought to learn it too!  (If you see the same thing written twice in English, it is because Google translate has translated the French but you can be assured the original was bilingual.)

Pour commencer, Peachy Deegan coveted the six sensational Escargot in classic fashion, each topped off with a crouton.  

The exquisite snails danced in parsley butter and garlic and of course jumped on the correct fork into happiness forever in Peachy's stomach.   Julien suggested the Tarte flambee: thin bread dough emblazoned with cream, onions, bacon, and a wonderful combination of comte and american cheese.  It may sound simple, but the ratio and flavor combination is a total home run.

Confit Cod is sure to please and is perfect if you want an entree on the lighter side.  Charred corn and basil and olive oil sing backup to the poisson that is further elevated with citron.  (lemon!)  If you have not had Quenelles de brochet at Benoit New York, you simply are not living your best life.  What is a quenelle Mademoiselle Peachy?  It's a mixture of creamed fish or meat.  Julien recommended this dish and these little beauties are of Pike Fish and waltz in a beyond gorgeous lobster bisque with crayfish baked in cognac and cream, called Nantua sauce.  Words and visuals cannot do this hot number justice so you will just have to march yourself to Benoit to try it.  We absolutely cannot wait to say ENCHANTE to this one again!  Certainly it's what Eloise at the Plaza is ordering for dinner.

It will be immensely obvious to you why this is one of their most famous dishes.

Plain rice comes to the fete.  The fragrance will immediately awaken your senses and be careful because it's hot.

Every standout bistro has got to have a great steak, and the seven ounce Filet Mignon aux poivres announces that Benoit New York is here to win.  The richness of flavor and sublime cut will wow all carnivores!  We ordered it medium rare and it arrived perfectly the first time.  

Of course avid readers know that Haricots Verts are Peachy's favorite vegetable and they have them here bien sur mes amis avec shallots.  Executive Chef Alberto Marcolongo hails from Verona, Italy (you know, Romeo and Juliet!) and perfectly executes the Alain Ducasse vision of Lyonnais classic dishes.  Alberto joined the brand in 2019 as Executive Sous Chef and has been with Alain Ducasse for nine years, and has been Executive Chef of Benoit New York since 2022.

Ms. Uberpicky asked for the dressing on the side and they happily complied.

Please meet the perfect Mixed Green Salad.

Server Vincent Leurin (above) is among the best waiters you'll meet and has been here for a year; we understand half the staff is authentically from France.  We were also delighted to meet server Marin Ambrocio and every staff member was on the ball and had impeccable manners, as you might expect.

In the world according to Peachy, the right answer for dessert is often chocolate or apple pie and to that end, the Tarte Tatin was the final firework of the night.  It's divine to discover in all its golden apple richness complete with creme fraiche and is sure to please everyone.  Note if you are new to us, we never edit pictures.  You excel like Alain, Julien and Alberto or we do not publish.

Benoit New York has earned our Highest Recommendation and we cannot wait to see what they do next.

https://www.benoitny.com/

https://x.com/BenoitNY

https://www.facebook.com/benoitbistroNY/

https://www.instagram.com/benoitny/

Their website tells us:

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.

https://www.ducasse-paris.com/en

https://www.linkedin.com/company/ducasse-paris/

https://www.facebook.com/alainducasse/

https://www.instagram.com/alainducasse

DUCASSE Paris, fondée par le célèbre chef aux 20 étoiles Michelin, développe en France et à l'International des activités centrées sur l'univers de la gastronomie et de l'hospitalité : 34 restaurants dans 8 pays, 2 auberges de luxe : « Les Maisons d'Alain Ducasse », la formation, le conseil, « Les Collectionneurs » (chaîne hôtelière regroupant 585 adhérents), La Manufacture de chocolat et La Manufacture de Café. DUCASSE Paris, c’est avant tout des hommes et des femmes passionnés qui partagent une ambition commune : procurer du bonheur aux clients, leur faire vivre une expérience inoubliable, être créateur d’enchantement. Cette quête repose essentiellement sur le talent de nos collaborateurs, ils sont un élément clé du succès. C’est pourquoi notre politique de recrutement s'inscrit dans une vision à long terme : nous avons à cœur de développer les potentiels et de reconnaître la valeur du travail.

About the Paris Benoit history from their website:

A rich history

More than 100 years: a venerable age for this Parisian bistro which continues to carry the colors of the bistro tradition in the heart of Paris. The dynasty began with Benoit Matray who bought the restaurant in 1912 and gave it his name. A butcher by trade with an excellent memory for taste, he made it a must, welcoming customers as a generous and good-natured friend. Benoit’s became a very popular address for both the traders of Les Halles (which, at the time, was home to the huge and very lively Paris market) and artists.

In 1961, his grandson, Michel Petit, succeeded him at the head of Benoit as soon as he graduated from the Paris hotel school.

Remaining faithful

Many changes were made: installation of a private lounge on the first floor, renovation of the kitchen, enlargement of the restaurant room… Michel Petit also recalled the old mother Marie, author of a book of recipes that had made the place a success. His wife, Catherine Petit, designed the plates and the trompe-l’oeil in the living room, and the pyrographer Lesage, a faithful customer, came up with the now famous slogan: “Chez toi, Benoit, on boit, festoie, en rois” (At your place, Benoit, we drink, feast, like kings), and personalised the menu with very festive drawings, to which Catherine Petit would later add her own touch.

In April 2005, the Petit family decided to sell Benoit to Maison Ducasse. Chef Ducasse followed in the footsteps of his predecessors and carefully maintained the bistro spirit of Benoit. Moreover, he gave the brand an international visibility by opening, in September 2005, a Benoit bistro in Tokyo and another one, in 2008, in New York.

The bistro spirit in every detail

Push the door and come to discover Benoit in its warm and comfortable atmosphere. From tile to woodwork, from red velvet seats to brass, from engraved glass windows to fake marble columns, from the lightings to the bar, from the huge mirrors to the art paintings, the whole decoration gives a peaceful feeling and a sensation of time travel. On the upper floor, a private room with a large oval table welcomes the guests. The paintings on the wall, the terracotta tiles, the decorative panels above the doors and the fireplace will make you feel at home.

The bistro excellence

Bistro cuisine is a repertoire and above all a spirit. The great classics are there, executed with skill and even more love: pâté en croûte and snails in their shells, black pudding and sweetbreads, profiteroles and savarin, to name but a few. Kelly Jolivet, the chef, masters them with talent. She adds a touch of creativity so that this gastronomic heritage remains a gourmet pleasure today. The wines are just as good: by the glass (don’t miss Georges Duboeuf’s pouilly-fuissé served in magnum!), by the pitcher and of course in beautiful bottles from Beaujolais, Bourgogne and the Vallée du Rhône. As the saying goes, “At Benoit, drinking and feasting like kings”

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