A Day Behind the Scenes at Le Chêne: NYC’s Most Exciting French Restaurant
In the heart of New York City’s West Village, a new beacon of French cuisine is drawing crowds and rekindling enthusiasm for Parisian classics with a modern twist. Le Chêne, co-owned and helmed by chef Alexia Duchêne, has quickly become one of the city’s buzziest spots since opening in May 2025. Bon Appétit’s “On The Line” series recently spent a full day shadowing Duchêne and her team, offering a rare glimpse into the intense preparation and execution that make this restaurant stand out.
Alexia Duchêne, a former semifinalist on France’s Top Chef at just 23 years old, brings a wealth of experience from acclaimed kitchens in Paris, including Allard and her own Datsha Underground. Alongside her husband, Ronan Duchêne Le May, who manages the front of house and an impressive wine program, she has created a space that feels both timeless and fresh—elegant yet approachable, with a menu rooted in French tradition but infused with playful, contemporary elements.
The day begins early with meticulous prep work. One standout ritual is handling the rare, wild-caught French turbot, flown in fresh and dry-aged for 3 to 4 days. This aging process intensifies flavor and ensures perfectly crispy skin when grilled whole over a Japanese-style barbecue. Duchêne emphasizes simplicity here: the turbot is served with a refined beurre blanc enriched with dashi for umami depth and brightened by lemon, allowing the fish’s natural quality to shine.
Meat plays a starring role as well, embodying quintessential French grandeur. The côte de boeuf—a massive bone-in ribeye—is broken down with precision, hugging close to the bones for maximum yield. It’s grilled to highlight its rich, beefy essence, often shared tableside for that theatrical touch New York diners crave.
Throughout the episode, Duchêne’s philosophy comes through clearly: French food doesn’t have to be stuffy or overly formal. It can be fun, accessible, and exciting. Her approach revitalizes classics—think elevated amuses-bouches like uni-topped “French toast” with bone marrow or a signature pithivier stuffed with pork, potato, and smoked eel—while honoring technique and premium ingredients.
As service ramps up, the kitchen hums with coordinated energy, turning out dishes that blend opulence with restraint. From green bean beignets to crab thermidor, the menu celebrates luxury without excess, proving why Le Chêne has become a destination for those seeking an authentic yet innovative Parisian experience in NYC.
The full episode, clocking in at over 20 minutes, captures the rhythm of a high-stakes restaurant day—from quiet morning prep to the rush of dinner service. It’s a testament to Duchêne’s vision and the team’s dedication, reminding viewers why French cuisine continues to captivate in the modern era.
For anyone passionate about behind-the-scenes kitchen stories, this installment of Bon Appétit’s series is essential viewing, showcasing why Le Chêne is rightfully called New York’s most exciting French restaurant.
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