Le Chêne: A New French Culinary Experience in NYC

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The inviting interior of Le Chêne, featuring dark wood and art pieces.

News Summary

Le Chêne, a contemporary French restaurant opened by chef Alexia Duchêne in NYC’s West Village, combines classic techniques with modern flavors. The menu features innovative dishes, including new takes on traditional French fare and an extensive wine selection. The restaurant aims to enhance New York’s dining scene with a cozy atmosphere and unique culinary creations, appealing to both locals and tourists.

New York City welcomes a fresh take on French cuisine with the opening of Le Chêne, a contemporary restaurant in the West Village. This establishment marks the first solo venture of chef Alexia Duchêne, a semifinalist from Top Chef France, and aims to fill a noticeable gap in New York’s dining scene, where traditional French offerings dominate.

Duchêne’s vision combines classic French cooking techniques with a modern flair, focusing on fresh, seasonal ingredients. Her menu includes inventive interpretations of French classics with New York-inspired twists, catering not only to locals but also to tourists exploring the vibrant neighborhood.

Among the standout offerings is an updated egg and mayonnaise dish that features parsley, tuna, and mimolette cheese, reminiscent of a refined tuna melt. Another notable entry is the pithiviers, a pastry traditionally filled with squab or foie gras but here innovatively replaced with smoked eel and pork, accompanied by beetroot ketchup. Main dishes at Le Chêne are priced between $32 and $59, reflecting both the quality of ingredients and the culinary expertise behind them.

The restaurant’s ambiance complements its menu with dark wood chairs and velvety banquettes, creating a cozy and inviting space. Art installations around the venue enhance the dining atmosphere. Duchêne has expressed a desire to make diners feel welcomed while delivering excellent food and wine in a relaxed yet refined setting.

Le Chêne also features an extensive wine cellar with approximately 3,000 bottles, primarily sourced from France and Italy. The couple plans to broaden the selection with American wines in the future. Duchêne’s husband, Ronan Duchêne Le May, partners with her in managing the business and overseeing the front of house operations. He emphasizes that their interpretation of French cuisine reflects a commitment to combining the traditional with the contemporary.

The restaurant’s offerings begin with hors d’oeuvres available in snack-style portions, encouraging diners to share and sample a variety of flavors. Menu highlights comprise items like sea urchin French toast, raw shrimp tartlets, and green-bean beignets. For those interested in indulgent preparations, foie gras is showcased in an intricate terrine dubbed Lucullus, crafted with chicken liver, apple, cognac, and beef tongue.

Desserts on offer include a chocolate tart paired with potato ice cream and rice pudding topped with mango caramel—a nod to Duchêne’s father’s favorite dessert. These creative sweets reinforce the chef’s contemporary approach to indulge and surprise diners.

Located at 76 Carmine St., Le Chêne operates from Tuesday to Saturday, 5 PM to 10 PM, with future plans to introduce weekend lunch service. Reservations are available through the Resy platform, while a selection of bar seats can accommodate walk-in guests from 5 PM to 7 PM.

With its innovative menu and warm atmosphere, Le Chêne seeks to stand out in New York’s diverse dining landscape, promising a unique experience that invites patrons to appreciate modern French cuisine in a vibrant community setting.