14 July 2013

In the 70’s, Alain Ducasse is a young apprentice cook with Michel Guérard. Passing by Eugénie-les-Bains, Gaston Lenôtre introduces him to the world of confectionary. At the low season, in winter, Alain Ducasse meets him in Paris, where they are introduced to Michel Chaudun. He then discovers the pastry profession that quite literally makes his head spin, makes him giddy. After this, he works with Alain Chapel in Mionnay, using his days off to work beside Maurice Bernachon, artisan-chocolatier from Lyon. From this time dates his passion for chocolate.

For over 30 years, his dream of chocolate never left him… and has taken true form today, with the creation of the Manufacture, under the direction of Nicolas Berger. The chef wanted to make his own chocolate to serve in his restaurants. Making chocolate, of course, but only provided they could fully master its taste. To achieve this, it must be made from start to finish, initially with the bean, subject to stringent selection.

Since the very beginning, the chef’s culinary philosophy is based on a rigorous selection of quality products, fully expressing their original flavours and fragrances.

Passionate about the quest for the essential, tastes of origins rather than original, Alain Ducasse and Nicolas have selected the beans based on their purity as much as for their personality: a dozen provenances, and as many identities as unique tastes. Each bean is worked according to its character: more or less of conching, light or extensive cooking, very little addition of cocoa butter, less sugar... The origin is key in discovering the Alain Ducasse chocolate. 

La manufacture de chocolat

"La Manufacture de chocolat" is born from the desire to return to the source, the very essence of what chocolate is made of: precise, meticulous and creative work, a craft that works with bespoke machinery, a drawn out process… In a world in constant motion and at an increasingly rapid pace, this environment returns to a slower, more patient time, of work well done, on a more human scale, and enduring.

Come and taste the all-time favourites and reinvented gourmet flavours at the Manufacture: pure chocolate ganaches, gourmet ganaches, pralines, truffles or bite-size pieces. And also chocolate bars that come in 44 different flavours!

The Manufacture supplies all Alain Ducasse restaurants in chocolate bonbons, bars, and even chocolate coatings for desserts. Since the 18th of February, an emblematic dessert from the Paris, London and Monaco restaurants has been created with chocolate from the Manufacture.

Le Chocolat Alain Ducasse

Manufacture à Paris
40, rue de la Roquette 75011 Paris - Tel : +33 (0) 1 48 05 82 86
Metro : Bastille
Open Tuesday to Saturday from 10.30 am to 7 pm.

Comptoir Le Chocolat Alain Ducasse
26, rue Saint-Benoît 75006 Paris - Tel : 01 45 48 87 89
Métro Saint-Germain-des-Prés
Open Monday (opening at 1.30 pm) and Tuesday to Saturday from 
10.30 am to 9.30 pm.

Galeries Lafayette Gourmet
35, boulevard Haussmann 75009 Paris - 
Tel +33 (0) 1 42 82 34 56
Métro Havre-Caumartin
Open Monday to Saturday from 8.30 am to 21.30 pm 

9 July 2013
Poached lobster with vegetable Macedonia

Alain Ducasse Edition offers you a NATURE recipe: Poached lobster with vegetable Macedonia...

28 February 2013
recipe of the month : "baba au mètre" lemongrass whipped cream


With this new volume of the collection, you will discover the best recipes of Christophe Michalak. 10 recipes detailed with pictures to successfully realize the salted butter caramel Religieuse, the Baba with whipped lemon cream or the Strawberry tart with pistachio cream.

View the recipe detailed with pictures 
30 January 2013
Well-Being Break in Provence

A heaven in the heart of "Green" Provence, L'Hostellerie de l'Abbaye de la Celle invites you to experience a true moment of relaxation where the key words will be "take your time and look after yourself".

This offer includes:

- One night in a double superior room for 2 guests with traditional French breakfast
- A welcome gift in your room
- 2 Californian style relaxing massages with bio sesame and argan oil
- One “Seasonal Menu” Dinner by Benoit Witz, including a starter, two main courses, cheese and dessert. (drinks exclu.)


Offer available on the basis of two guests

Starting from € 295 per person - Low season
Starting from € 325 per person - High season

From295 / person

28 January 2013
Your private event at Aux Lyonnais
Bistro spirit, friendly atmosphere and traditional cuisine from Lyon.

Discover Aux Lyonnais’ Restaurant and its private dining room in central Paris !
Aux Lyonnais welcomes you for a corporate event, a dinner with friends or a birthday celebration. Capacity from 6 to 14 guests

Please contact us for further information about your private event.
Discover our different configurations of our private dining rooms.


Sidonie Bompoil
Tel : 01 58 00 21 87

9 January 2013
Macaroni cheese and ham with black truffle

Childhood memory...
Alain Ducasse Edition offers you a childhood recipe: Macaroni cheese and ham with black truffle.

View the recipe

21 December 2012
The Recipe of the Month :  Rockefeller Oysters

In this celebration season, bring a touch of originality to your table ! Alain Ducasse Edition is happy to give you a festive and new version of "Rockefeller Oysters", with Swiss chard and tarragon butter, exerpted from the iPad application "My Culinary Encyclopedia" (now available on the App Store)


Discover the recipe !

30 November 2012
The recipe of the month : Orange iced soufflé

Get in the Christmas mood with a sweet and light treat!  Benoit, the most Parisian bistrot, shares with you the recipe of one of its favourite desserts – a delicate Orange Iced Soufflé. Test the recipe and enjoy it with your loved ones during the upcoming festive season.

Discover the recipe

This recipe comes from Alain Ducasse Edition's cooking book : "L'Esprit Bistrot : les meilleures recettes de Benoit"


27 November 2012
A Chef and his cuisine: 24h in New York with Philippe Bertineau

3 questions, a video and a recipe, to discover Philippe Bertineau, Executive Chef of Benoit New York

From the family-owned farm in central western France to Benoit New York in Midtown Manhattan, can you tell us about your career?

Benoit New York The desire to be a cook came to me at a very young age during a trip to Paris. As a child, I was amazed by the capital’s restaurants. I knew at that moment it would become my career.

I had always been curious about going abroad, which pushed me to go to London in 1989 and work as a line cook.  After a period of time spent at Lucien Vanel’s restaurant in Toulouse, the New World quickly appealed to me … The thirst for discovery, the multicultural adventure …

21 years ago, New York City welcomed me, and I have never left! After a 5-year experience as sous-chef alongside Daniel Boulud for the opening of his restaurant Daniel, I became Executive Chef at Payard Patisserie and Bistro, where I received the New York Magazine Best Unsung Chef award.

Since the early 2000’s, I had met Alain Ducasse a few times, and he eventually entrusted me with the position of Executive Chef at Benoit in October 2010.

Two years later, the story continues, and has never been so beautiful!

How would you describe Benoit’s bistro cuisine?

 Bistro cuisine is very representative of French cuisine. My mission is to respect this heritage and to transmit its authentic flavors to our American customers, who are extremely curious about our products and traditions. With Chef Alain Ducasse, we share the same philosophy of putting the produce in the foreground, in terms quality as well as when cooking.


Can you describe a typical day for you at Benoit NY?

Plats de Benoit New York

8.30 AM : At our arrival, we check in on the details of our product deliveries that come from some of the best local producers.

9.00 AM : We gather around a cup of coffee to discuss the leading points of the day: today’s specials and what we call the “big projects”, that is to say those which take time to prepare, like the “charcuterie” and braised or simmered dishes. Time goes by quickly, as it does everywhere in the Big Apple !

11.30 AM : We try to find time for a small lunch break before the lunch rush. Not always easy! 

Noon: The lunch service begins. All our cooks hustle and bustle about to satisfy our hundreds of clients. The kitchen reaches its boiling point! Everything flows very quickly, until 3 pm when the restaurant calms down again.

3.00 PM: As Benoit hosts a lot of events in its four private dining rooms, we use this small window of appeasement  to establish and elaborate on customized offers for our guests. Cocktail parties, family lunches or dinners, weddings … It is up to us to come up with an interesting and original menu that suits each and every occasion.

4.30 PM: We place our orders for fresh products with our local suppliers.

5.30 PM: The kitchen is coming back to life in anticipation of an intense dinner service ! The evening team (10 people) is already hard at work. Throughout the evening, I go into the main dining room to greet some of our customers, and to answer questions they may have about the restaurant and France. Laughter and conversations animate the restaurant and the bar, until late at night.

Midnight : the last customers are gone, the kitchen is ready for the next day. The lights are off, in a city that never sleeps!


Video of Chef Bertineau


Discover the vidéo of Chef Bertineau with his wife Odette Fada, a chef also, preparing cappelleti together. The couple met in 1998, when Chef Bertineau received the Italian New York Consulate Prize for his use of tartufi di alba (white truffle).



Chef Bertineau's recipe

Cassoulet de Philippe Bertineau

Official representant of the Académie Universelle du Cassoulet de Carcassonne, one of his favourite dishes, the Chef shares with you his own cassoulet recipe, which you can find on Benoit’s menu.

Download the cassoulet's recipe

This recipe is shared with you by Benoit New York



In the mood for a last-minute break in New York ?

Discover Benoit New York's menu !



26 October 2012
Recipe of the month : Cookpot of autumn vegetables and fruits

Enter into Alain Ducasse univers, his culinary DNA and discover the recipe of a Cookpot of autumn vegetables and fruits.

Sublimate seasonal products, with bright colours and rich flavours, thanks to the Cookpot, the signature dish of the chef, created for shaping a balanced and sensible vegetables cuisine, respectful of the environment. The Cookpot is present on the menus of all Alain Ducasse’s restaurants, all around the world, like a philosophical link between them all.

Learn more about the Cookpot