Benoit restaurant

Benoit news

Celebrate Easter at Benoit's

Celebrate Easter with your loved ones in a starred Parisian bistro! On Sunday April 9 and Monday April 10, share a pleasant moment discovering convivial and generous French cuisine in a typical Parisian bistro. Chef Kelly Jolivet offers a specially crafted menu for the occasion,…

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Saint-Valentin Benoit
Valentine's day is approaching...

Celebrate Valentine's Day at Benoit's, for a moment of delight for two in a comfortable and warm atmosphere. Chef Kelly Jolivet has created a gourmet menu using the finest seasonal products: First green asparagus from…

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Benoit restaurant
Celebrate Christmas before time !

From December 1 to 30, come celebrate an enchanted Christmas at Benoit Paris ! For the holidays, chef Kelly Jolivet and her team have created an exceptional menu ✨ For starters, enjoy the Confit duck…

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Benoit restaurant
A Pink October at Benoit Paris

In solidarity with the fight against breast cancer, Chef Kelly Jolivet and her team have come up with a unique creation to show their support. This month, the Benoit Paris restaurant presents its dessert in…

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20 divine wines

Very beautiful bottles at very accessible prices… So that connoisseurs can rediscover the taste of great terroirs in complete freedom, Alain Ducasse and Gérard Margeon, his head sommelier, offer a special selection of twenty wines from Burgundy, Rhône and Bordeaux. The initiative takes place in…

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Kelly Jolivet Benoit Paris
Join the kitchen brigade!

Maison Ducasse Paris is proud of all the talents that contribute to your daily experience in its establishments... and invites you to meet them through its new series "Une Maison, des talents". Discover Kelly Jolivet,…

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Petits pois, Benoit Paris
From the farm to the table

It is a militant vision of food that is expressed in this formula. It affirms the intimate link between the eater and the producer and reminds us of this essential truth: before cooking, there is…

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Tournedos de boeuf, Benoit Paris
Kelly Jolivet: "The main ingredient for a good sauce? Time!"

Along with cooking techniques (poaching, boiling, simmering, sautéing, braising, roasting, grilling, frying, simmering, etc.), sauces are probably the foundation of French cuisine. In fact, they are a large part of two reference books: "L'art de…

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