The Discovery Profile
The Spot: Le Chêne
Location: 76 Carmine St, New York, NY 10014
The Vibe: Effortlessly chic Parisian-meets-NYC apartment style, featuring cherry-velvet banquettes and original Basquiat artwork.
The Story: The first solo project from husband-and-wife duo Chef Alexia Duchêne and Ronan Duchêne Le May. It pairs Michelin-level, technically precise French cooking with an energetic, modern West Village pulse.
–Guide.michelin.com
My friends and I are notoriously tough critics, which naturally happens when you work in the industry. But when we heard that Le Chêne, a chic new French spot in the West Village, was helmed by a talented young female executive chef, we had to go. As a female chef in New York myself, I always feel a deep sense of pride and excitement supporting other women running top-tier kitchens. We are every bit as tough as the men, but we bring an incredible eye for detail and an intuitive sense of taste and smell to the line.
The Vibe: Art, Ambiance, and Female Talent in the West Village
The recommendations didn’t stop there; our own restaurant’s sommelier mentioned his French friends were raving about it, too. Walking in, the space strikes the perfect balance between chic modernity and classic charm—accented beautifully by a trio of Jean-Michel Basquiat prints in the dining room.
It was a sweltering New York day, so we kicked things off with a beautifully chilled Chenin Blanc.
For the amuse-bouches, we sampled the crisp Hiramasa Tartelette with a rich caper brown butter condiment and radish ($12 each), and the Morel Barajuan ($11 each). I can never resist ramps when they are on a menu, and these delivered that perfect, fleeting bite of spring—light, cute, and full of flavor.
The Starters: Seasonal French Elegance
Next came an absolute parade of stunning starters. We began with the French white asparagus paired with English peas and an anchovy-garlic beurre blanc ($45), which was spectacular (confession: I used every last piece of bread to wipe that plate clean). The Foie Gras Terrine ($52) was equally excellent, balanced elegantly by a port and verjus gelée, smoky Lapsang Souchong notes, and onion flower.
We also couldn’t resist trying two other starters that caught our eye. The Grilled Leeks with Sauce Gribiche ($22) was an absolute standout—the seaweed brown butter gribiche sauce added a brilliant, deeply savory oceanic depth to the tender leeks. We also ordered the Japanese Bonito ($34), beautifully served with a bright tarragon sauce and crisp cucumber. Seeing a classical French kitchen treat bonito with such clean, refreshing precision was a joy.
A Walk Down Memory Lane: The Meticulous Pithiviers Terre & Mer
For the mains, we had to try their specialty: the Pithiviers Terre & Mer ($83). Seeing this classic on the menu instantly transported me back to my days in Japan at the Tsuji Culinary Institute in Tokyo. I still vividly remember sitting in class, learning the meticulous precision required to score that iconic curved sunburst design onto the puff pastry. Le Chêne’s version is a gorgeous, perfectly bronzed pastry dome encasing a rich filling of potato gratin, pork face, and smoked eel, cut by a vibrant beetroot condiment. It is absolutely worth ordering once just for the sheer craftsmanship.
The Highlight: Golden Tilefish Executed with Masterful Technique
However, our absolute favorite of the night was the Golden Tilefish ($58). As someone who is Japanese and a trained chef, I naturally hold tilefish preparation to an incredibly high standard. In Japan, we look for Matsukasa-yaki—the traditional culinary technique where hot oil is repeatedly poured over the scales until they stand upright and become shatteringly crisp. This kitchen perfectly bridged that tradition with the classic French technique of arrosé, continuously basting the fish in hot fat. The executive chef absolutely nailed the execution. The skin was flawlessly crisp, and the flesh remained perfectly succulent, complemented beautifully by green asparagus and an airy sabayon.
A Perfect Finish: The Server’s Sweet Recommendation
We finished with a special recommendation from our server: a warm Rhubarb Almond Cake. It was the ultimate finale—tart, warm, incredibly comforting, but light enough that we didn’t leave feeling weighed down.
The Verdict: Why Le Chêne Belongs on Your NYC Restaurant Radar
Le Chêne manages to feel both hip and timeless. From the meticulous service to the brilliant execution on the plate, this kitchen is proof of exactly how formidable female talent is in modern gastronomy.
