PHILLIPE BERTINEAU
Benoit
Philippe Bertineau's passion for cooking began as a child. Raised on his family's farm in central-western France, he worked with the natural rhythm of the harvest to incorporate the freshest herbs and vegetables into his cooking. Philippe's six years of professional culinary study included apprenticeships in the kitchens of Middle-Western Bordeaux, Southwestern France, and the Basque region of France. He developed a repertoire of southwestern specialties apparent today in his delicious foie gras and duck preparations. He has received numerous amounts of praise for his work in New York kitchens including, Park Bistro, Daniel, Payard Pâtisserie & Bistro, and Balthazar. At Alain Ducasse's Benoit, Philippe's menu demonstrates his love of classic French cuisine.
PHILLIPE BERTINEAU
Benoit
FRENCH
How do you characterize your cuisine?
It's French comfort food.
What region or ethnicity most influences your cooking?
Southwest and Southeast France.
What is your signature dish?
Crispy pieds de cochon or twice-baked upside-down Comté cheese soufflé.
What kind of food were you exposed to as a child?
Raised on my family's farm in the Poitou-Charentes region of central-western France, I worked with the natural rhythm of the harvest, from fresh herbs and vegetables to poultry, lamb, pork, etc.
Have you ever lived or trained overseas? Where?
In France and the United Kingdom.
Is there an exotic spice or ingredient that you particularly enjoy using?
Espelette pepper and the anis family (coriander, fennel seeds, star anis, anis seeds, dry fennel).
Does the design and style of your restaurant evoke a particular place? If so, where?
An authentic Parisian bistro.
When you cook for yourself, what do you make?
Soup (an earthy winter soup) and tomato salads.
Tell us about some places you've visited for inspiration.
French Polynesia and Nepal.
What are your thoughts on global cuisine?
I like to incorporate a touch of Japanese influence, but my mantra is: stick to your roots.
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