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September 24, 2020

Benoit NYC Releases Dom Pérignon Pairing Menu

Chef Laetitia Rouabah designs a special menu to enhance the flavors of the Dom Pérignon 2009 vintage.

By Alex Martin

Beloved restaurant Benoit NYC has partnered with Dom Pérignon to create a menu that perfectly pairs with its renowned 2009 vintage. The three-course menu has been designed especially for the partnership by head chef Laetitia Rouabah and the legendary Alain Ducasse.

The bespoke dining experience will be available for dine-in or pick up from September 30 to October 3 and includes a bottle of the fabled vintage (one per two diners). Rouabah, a protege of Ducasse, worked closely with the legendary Michelin-starred chef on to design dishes that enhanced the profile of the Dom Pérignon 2009 vintage.

Not only did they have to find ingredients with the right aroma and flavor to compliment the champagne but also work with only the highest-quality, seasonal produce that is usually associated with the restaurant. To add to the challenge, all three dishes had to be viable for take-out as the French restaurant is offering 40 pairing packages for diners to plate themselves at home.

Rouabah said: “I imagined this menu and carefully selected flavors to enhance the champagne and create the perfect pairing for the palate and the nose. We needed to meticulously balance a combination of sweet and rich ingredients. For the ‘Vollaille’ dish, the sauce will pleasantly remain on the palate and create the perfect marriage with the champagne. I wanted to highlight top ingredients such as lobster, truffle and foie gras that perfectly pair with Dom Pérignon.

Benoit NYC

The Vollaille sauce create the perfect marriage with the champagne / ©Benoit NYC

“The menu is designed to be plated at the restaurant as well as at home. Hence I needed to show some creativity so our guests can enjoy the full experience outside the restaurant. I truly enjoyed designing the menu, being myself a champagne enthusiast.

The Benoit NYC x Dom Pérignon Menu

Maine lobster two ways, corn puree & shishito pepper

Volaille “Albufera”, braised lettuce and chanterelles.

Caramelized pineapple, corn bread and vanilla cream

The menu is available for tables of two ($300), three ($400) or four ($500) via Tock for pick up or reservations via

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