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Opened since 21st April 2008, Benoit New York a traditional Parisian bistrot created by the Chef Alain Ducasse, is welcoming you from Monday to Sunday for all meals and breaks.
Located in the space formerly occupied by La Côte Basque, Benoit New York echos Alain Ducasse's original Benoit in Paris. The restaurant offers a warm and authentic experience and a menu composed of classic French bistrot cuisine.
Benoit in Paris first opened its doors in 1912 and became part of the Groupe Alain Ducasse in April 2005.
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 offers breakfast, brunch, lunch and dinner. The lunch and dinner menus feature a large variety of à la carte as well as a daily listing of specials.
Benoit is located at 60 West 55th Street (near Sixth Avenue) in New York, NY 10019.

Hours of operations:
BISTROT
• Breakfast : Monday - Friday 7:30am to 10am
• Brunch : Sunday 11:30am to 3:00pm
• Lunch : Monday - Saturday 11:45am to 2:30pm
• Dinner : Monday - Sunday 5:30pm to 11pm
BAR Monday - Sunday 7am to 1am

Contact:
• Tel. : 646 943 7373
• Fax : 646 943 7330
• E-mail : bistrot@benoitny.com.
• Adress: 60 West 55th Street, NY 10019
• Reservations => click on the link to reserve.

About Groupe Alain Ducasse
Groupe Alain Ducasse devotes itself with passion to culinary pleasures and the art of hospitality in order to exceed the expectations of its international clientele. The Group keeps on developing new ideas and ensuring they are successfully put into practice. This constant search for excellence relies on the particular talents of the men and women of the Group, on the utmost quality of its products and on a complete knowledge of modern technologies. At the head and heart of his Group, Alain Ducasse is both a chef-creator and a strict entrepreneur. As a creator, he insists on offering a cuisine that is just right while as an entrepreneur, he is the driving inspiration behind his ventures, shares his in-depth knowledge and a unique vision of the food service and hospitality industry. Groupe Alain Ducasse operates in the field of hospitality with Alain Ducasse's traditional hotels in Provence and in Italy as well as with hotel consortium Châteaux & Hôtels Collection.
The Groupe's involvement in knowledge transmission focuses on three complementary activities: publishing, training for professionals as well as the general public, and consulting. For more information on Groupe Alain Ducasse, please visit www.alain-ducasse.com.