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Chef @alexiaduchene’s NYC favorites - Industry Interviews Ep. 45 Alexia is the chef and owner, along with her husband, Ron, of Le Chêne @lechenenyc in the West Village. The menu there leans into French recipes and techniques and combines them with a New York twist. It’s a pretty special place that you should certainly visit. Her picks for eating and drinking around New York are; 📍Lei for wine and the short rib @lei.wine 📍Bar Pitti - pasta and a spritz @barpitti_official 📍Sip & Guzzle - cocktails and the burger @sipandguzzlenyc 📍Le Chêne - pithivier, foie gras, uni French toast and tuna belly (this was a different tuna dish than in the video) @lechenenyc 📍Hen House - Lebanese street food @henhousenyc 📍The Grill - martinis, snacks and wine @thegrillny Get the full rundown on our Substack!
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alexiaduchene
Chef @alexiaduchene’s NYC favorites - Industry Interviews Ep. 45 Alexia is the chef and owner, along with her husband, Ron, of Le Chêne @lechenenyc in the West Village. The menu there leans into French recipes and techniques and combines them with a New York twist. It’s a pretty special place that you should certainly visit. Her picks for eating and drinking around New York are; 📍Lei for wine and the short rib @lei.wine 📍Bar Pitti - pasta and a spritz @barpitti_official 📍Sip & Guzzle - cocktails and the burger @sipandguzzlenyc 📍Le Chêne - pithivier, foie gras, uni French toast and tuna belly (this was a different tuna dish than in the video) @lechenenyc 📍Hen House - Lebanese street food @henhousenyc 📍The Grill - martinis, snacks and wine @thegrillny Get the full rundown on our Substack!
Start the week the right way, the Pithiviers way with chef Alexia 🧘 #onlythebestforourguests
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alexiaduchene
Start the week the right way, the Pithiviers way with chef Alexia 🧘 #onlythebestforourguests
we just celebrated one year of @lechenenyc 🌳 we couldn’t be thankful enough for all the people who made this project possible only after a few years being in New York 🗽of course we felt the need to open a giant bottle of @yquem 2013 to celebrate (Nebuchadnezzar is the correct name for a 15L 😂!) 🍇 As a little gift, we are pouring this “at cost” all weekend! Come celebrate with us 🎉 a big merci to @fromlucienyc for the most beautiful and delicious cake too 🫰 #onlythebestforourguests #yquem #chateaudyquem
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alexiaduchene
we just celebrated one year of @lechenenyc 🌳 we couldn’t be thankful enough for all the people who made this project possible only after a few years being in New York 🗽of course we felt the need to open a giant bottle of @yquem 2013 to celebrate (Nebuchadnezzar is the correct name for a 15L 😂!) 🍇 As a little gift, we are pouring this “at cost” all weekend! Come celebrate with us 🎉 a big merci to @fromlucienyc for the most beautiful and delicious cake too 🫰 #onlythebestforourguests #yquem #chateaudyquem
Beautiful John Dory special we had earlier in the week 🐟 On the plate you have John Dory dry aged for a week, glazed with a tomato water reduction. The sauce is a dried bonito and tomato beurre blanc, split with grated tomato for freshness and shrimp oil. Served with charcoal grilled tomatoes and potato glazed in a tandoori spice butter. Fresh basil and marigold to finish. A beautiful dish with a lot of layers 😮‍💨 #onlythebestforourguests #johndory
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Beautiful John Dory special we had earlier in the week 🐟 On the plate you have John Dory dry aged for a week, glazed with a tomato water reduction. The sauce is a dried bonito and tomato beurre blanc, split with grated tomato for freshness and shrimp oil. Served with charcoal grilled tomatoes and potato glazed in a tandoori spice butter. Fresh basil and marigold to finish. A beautiful dish with a lot of layers 😮‍💨 #onlythebestforourguests #johndory
Château Angelus 1995 x Le Chêne Welcome to New York for a pairing built entirely around harmony, between Château Angelus 1995, ample, silky and astonishingly fresh for a thirty-year-old wine, and the incredible pithiviers imagined by chef Alexia Duchêne at Le Chêne, where the unstoppable energy of New York blends seamlessly with a warm, generous French spirit. Château Angelus 1995 “L’Harmonie” feels like a natural match. Crafted from an equal blend of Merlot and Cabernet Franc, the vintage reveals notes of candied prunes, blackberry jelly, spices and cedar. The chef’s husband and co-owner, Ronan Duchêne Le May, was particularly struck by the wine’s almost timeless energy: “A true pleasure wine.” Chef Alexia Duchêne chose to pair Château Angelus 1995 with her pithiviers, an absolute monument of French indulgence whose richness and depth find an exceptionally obvious partner in this remarkable vintage. Chef & owner @alexiaduchene Owner @thatsronan Restaurant @lechenenyc Please drink responsibly #SaintEmilion #Wine #WinePairing #newyorkrestaurant
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Château Angelus 1995 x Le Chêne Welcome to New York for a pairing built entirely around harmony, between Château Angelus 1995, ample, silky and astonishingly fresh for a thirty-year-old wine, and the incredible pithiviers imagined by chef Alexia Duchêne at Le Chêne, where the unstoppable energy of New York blends seamlessly with a warm, generous French spirit. Château Angelus 1995 “L’Harmonie” feels like a natural match. Crafted from an equal blend of Merlot and Cabernet Franc, the vintage reveals notes of candied prunes, blackberry jelly, spices and cedar. The chef’s husband and co-owner, Ronan Duchêne Le May, was particularly struck by the wine’s almost timeless energy: “A true pleasure wine.” Chef Alexia Duchêne chose to pair Château Angelus 1995 with her pithiviers, an absolute monument of French indulgence whose richness and depth find an exceptionally obvious partner in this remarkable vintage. Chef & owner @alexiaduchene Owner @thatsronan Restaurant @lechenenyc Please drink responsibly #SaintEmilion #Wine #WinePairing #newyorkrestaurant
Oops we did it again 🤫
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Oops we did it again 🤫
L’art de recevoir selon Alexia Duchêne Cheffe et fondatrice du restaurant @lechenenyc à New York, @alexiaduchene reçoit comme elle le ferait chez elle : en prenant soin, bien en amont, de chaque détail : le menu, le vin, la playlist. Authentique sans rien laissé au hasard. Sa salle le raconte : nappes blanches comme dans les brasseries parisiennes, argenterie, assiettes et chaises chinées en France, un Warhol au mur. Sobre et élégant à la fois, simple et profondément personnel. Dans l’assiette, des techniques françaises travaillées pour un palais new-yorkais, quelque chose qui appartient aux deux rives, et qui raconte toujours la même histoire : bien manger, bien boire, dans un service attentionné et personnalisé avec toujours cette touche d’art de recevoir à la française. - The art of hospitality, according to Alexia Duchêne. Chef and founder of @lechenenyc in New York, @alexiaduchene hosts the way she would at home: taking care, well in advance, of every detail : the menu, the wine, the playlist. Authentic, but nothing left to chance. Her dining room tells the story: white tablecloths like in Parisian brasseries, silverware, plates and chairs sourced from French antique markets, a Warhol on the wall. Understated and elegant, simple and deeply personal. On the plate, French technique shaped for a New York palate, something that belongs to both worlds, and always tells the same story: eat well, drink well, with attentive and personal service, and that unmistakable French art de recevoir. - #BoulotteTraiteur #ArtDeRecevoirBoulotte #FrenchHospitality #ArtDeRecevoir #AlexiaDuchene
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L’art de recevoir selon Alexia Duchêne Cheffe et fondatrice du restaurant @lechenenyc à New York, @alexiaduchene reçoit comme elle le ferait chez elle : en prenant soin, bien en amont, de chaque détail : le menu, le vin, la playlist. Authentique sans rien laissé au hasard. Sa salle le raconte : nappes blanches comme dans les brasseries parisiennes, argenterie, assiettes et chaises chinées en France, un Warhol au mur. Sobre et élégant à la fois, simple et profondément personnel. Dans l’assiette, des techniques françaises travaillées pour un palais new-yorkais, quelque chose qui appartient aux deux rives, et qui raconte toujours la même histoire : bien manger, bien boire, dans un service attentionné et personnalisé avec toujours cette touche d’art de recevoir à la française. - The art of hospitality, according to Alexia Duchêne. Chef and founder of @lechenenyc in New York, @alexiaduchene hosts the way she would at home: taking care, well in advance, of every detail : the menu, the wine, the playlist. Authentic, but nothing left to chance. Her dining room tells the story: white tablecloths like in Parisian brasseries, silverware, plates and chairs sourced from French antique markets, a Warhol on the wall. Understated and elegant, simple and deeply personal. On the plate, French technique shaped for a New York palate, something that belongs to both worlds, and always tells the same story: eat well, drink well, with attentive and personal service, and that unmistakable French art de recevoir. - #BoulotteTraiteur #ArtDeRecevoirBoulotte #FrenchHospitality #ArtDeRecevoir #AlexiaDuchene
CAMPERS EP 7 | Alexia Duchêne @alexiaduchene is redefining French cuisine in New York City! Fifteen years of experience by age 30.
The youngest competitor in Top Chef France history, and A career shaped inside Michelin-starred kitchens across the world. Today, she’s the chef and co-owner of Le Chêne (@lechenenyc), one of the hardest-to-get-into restaurants, blending French tradition with the pulse of New York. Quietly brilliant. Fiercely disciplined. And refreshingly honest about what it means to be a woman in a man’s world. Full episode now live on YouTube → link in bio 🍴 ——— HUGE thank you to the team behind Campers Creator & Host @itsginabruno Executive Producers @itsginabruno @reece.robinson @nathan_birnbaum Director @reece.robinson @nathan_birnbaum Editor @maxdickson3 Cinematographer @reece.robinson @nathan_birnbaum Production Manager @sydneyportigal Creative Director @itsginabruno Art Direction @judikael.lebayon
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CAMPERS EP 7 | Alexia Duchêne @alexiaduchene is redefining French cuisine in New York City! Fifteen years of experience by age 30.
The youngest competitor in Top Chef France history, and A career shaped inside Michelin-starred kitchens across the world. Today, she’s the chef and co-owner of Le Chêne (@lechenenyc), one of the hardest-to-get-into restaurants, blending French tradition with the pulse of New York. Quietly brilliant. Fiercely disciplined. And refreshingly honest about what it means to be a woman in a man’s world. Full episode now live on YouTube → link in bio 🍴 ——— HUGE thank you to the team behind Campers Creator & Host @itsginabruno Executive Producers @itsginabruno @reece.robinson @nathan_birnbaum Director @reece.robinson @nathan_birnbaum Editor @maxdickson3 Cinematographer @reece.robinson @nathan_birnbaum Production Manager @sydneyportigal Creative Director @itsginabruno Art Direction @judikael.lebayon
LE GOÛT LE GOÛT LE GOÛT 🌳 #onlythebestforourguests
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LE GOÛT LE GOÛT LE GOÛT 🌳 #onlythebestforourguests
M LE MONDE 🗞️ Très heureuse de partager ces quelques passages de l’article dans @m_magazine , disponible cette semaine ❤️ Cela fait maintenant quelques années que j’ai un peu de lumière grâce à mon passage dans top chef. Depuis il y a eu des hauts, des bas, des moments de doutes et beaucoup de solitude pour arriver à ce restaurant, Le Chêne, qui n’est qu’un prolongement de qui je suis, accompagné de Ronan. On a voulu partager cet amour pour la cuisine française bien faite, précise, généreuse et ce service chaleureux sans prétention que Ronan incarne si bien. Merci à vous tous de continuer de soutenir mes projets et de me donner la parole quand cela est nécessaire. Ce n’est que le début, maintenant je retourne en cuisine pour laisser les ingrédients parler d’eux même 🙏🏼 Et un grand merci à @hugohivernat et @celine_maguet pour ces belles lignes 🫶🏼 📷 @samanthacasolari
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M LE MONDE 🗞️ Très heureuse de partager ces quelques passages de l’article dans @m_magazine , disponible cette semaine ❤️ Cela fait maintenant quelques années que j’ai un peu de lumière grâce à mon passage dans top chef. Depuis il y a eu des hauts, des bas, des moments de doutes et beaucoup de solitude pour arriver à ce restaurant, Le Chêne, qui n’est qu’un prolongement de qui je suis, accompagné de Ronan. On a voulu partager cet amour pour la cuisine française bien faite, précise, généreuse et ce service chaleureux sans prétention que Ronan incarne si bien. Merci à vous tous de continuer de soutenir mes projets et de me donner la parole quand cela est nécessaire. Ce n’est que le début, maintenant je retourne en cuisine pour laisser les ingrédients parler d’eux même 🙏🏼 Et un grand merci à @hugohivernat et @celine_maguet pour ces belles lignes 🫶🏼 📷 @samanthacasolari
Step into a culinary dream with Chef Alexia du Chêne of @lechenenyc ! Her exquisite opening course features tender cod cheeks paired with delicate caviar and a velvety onion soubise. This dish isn’t just a meal; it’s a masterpiece that redefines elegance on a plate.⁠ .⁠ .⁠ .⁠ .⁠ #petrossian #petrossiancaviar #luxurydining #finedining #gourmetexperience culinarydelights indulgence tasteofluxury exquisiteeats savorthemoment⁠
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Step into a culinary dream with Chef Alexia du Chêne of @lechenenyc ! Her exquisite opening course features tender cod cheeks paired with delicate caviar and a velvety onion soubise. This dish isn’t just a meal; it’s a masterpiece that redefines elegance on a plate.⁠ .⁠ .⁠ .⁠ .⁠ #petrossian #petrossiancaviar #luxurydining #finedining #gourmetexperience culinarydelights indulgence tasteofluxury exquisiteeats savorthemoment⁠
Cooked for a legend last night! What an absolute pleasure to cook for one of the most impactful chef in our industry, a true lover of French cuisine 🇫🇷 Moments like this really bring in team together with a sense of immense pride, thank you Chef Keller 🙏🏼
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Cooked for a legend last night! What an absolute pleasure to cook for one of the most impactful chef in our industry, a true lover of French cuisine 🇫🇷 Moments like this really bring in team together with a sense of immense pride, thank you Chef Keller 🙏🏼
8:08pm at the pass 🍀 Asperges des Landes cooked à la minute, anchovy & garlic purée, pea & mint purée, vin jaune beurre blanc. Best ingredients in peak season what more do you want? #onlythebestforourguests
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8:08pm at the pass 🍀 Asperges des Landes cooked à la minute, anchovy & garlic purée, pea & mint purée, vin jaune beurre blanc. Best ingredients in peak season what more do you want? #onlythebestforourguests
Just in time for the summer days a light as air soufflé recipe with spinach and Fromager d’Affinois Garlic & Herbs, perfect pairing with a nice tangy salad! I love making soufflés in the summer for that decadence that stills feel enjoyable when it’s hot out. The Fromager d’Affinois Garlic & Herbs melts in the center and brings a nice kick. Let me know if you make it how it turns out!! @fromagerdaffinoisusa
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Just in time for the summer days a light as air soufflé recipe with spinach and Fromager d’Affinois Garlic & Herbs, perfect pairing with a nice tangy salad! I love making soufflés in the summer for that decadence that stills feel enjoyable when it’s hot out. The Fromager d’Affinois Garlic & Herbs melts in the center and brings a nice kick. Let me know if you make it how it turns out!! @fromagerdaffinoisusa
Un dîner avec @helenedarroze à New York 🗽 Who would’ve thought fifteen years ago when I started cooking that one day I would have a restaurant in New York and that I would have the honour to work alongside Hélène Darroze for a night. Being a women in this industry hasn’t always been easy but when a woman that leads this industry with such force comes and shares her passion and wisdom I can only be happy and grateful. This dinner meant a lot, it was a charity dinner for the Lycée Français de NY and organised by @cvdwny the absolute best host. Thank you @pascalinelepeltier and @arianedaguin you are such an inspiration and sharing this night with you has been an honour ❤️ Showing the way for women to succeed in your fields 👏🏼 @gourmetattitudetruffles you were not present but you gifted us the best truffles to cook with and for that merci beaucoup 😌🙏🏼 Thank you Téo, Solomon and Josh for being part of all of this and being the best team. 📷 @lizzyrollins
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Un dîner avec @helenedarroze à New York 🗽 Who would’ve thought fifteen years ago when I started cooking that one day I would have a restaurant in New York and that I would have the honour to work alongside Hélène Darroze for a night. Being a women in this industry hasn’t always been easy but when a woman that leads this industry with such force comes and shares her passion and wisdom I can only be happy and grateful. This dinner meant a lot, it was a charity dinner for the Lycée Français de NY and organised by @cvdwny the absolute best host. Thank you @pascalinelepeltier and @arianedaguin you are such an inspiration and sharing this night with you has been an honour ❤️ Showing the way for women to succeed in your fields 👏🏼 @gourmetattitudetruffles you were not present but you gifted us the best truffles to cook with and for that merci beaucoup 😌🙏🏼 Thank you Téo, Solomon and Josh for being part of all of this and being the best team. 📷 @lizzyrollins
Tuna au poivre for Sunday lunch? Lunch starting this Sunday from 12-3pm at @lechenenyc 🐟 Delicious Japanese tuna loin grilled with black peppercorn. Finished with a roasted fish bone au poivre sauce and a big pile of fries 🍟 #onlythebestforourguests
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Tuna au poivre for Sunday lunch? Lunch starting this Sunday from 12-3pm at @lechenenyc 🐟 Delicious Japanese tuna loin grilled with black peppercorn. Finished with a roasted fish bone au poivre sauce and a big pile of fries 🍟 #onlythebestforourguests
The butter melody is my favourite song 🧈 🎶 Dover Sole Meunière video is out now on @youtube @bonappetitmag 🎥 What an absolute pleasure to continue sharing those recipes that shaped me as a chef. My parents love Dover sole and this is a little treat we would have on the weekend with pomme purée and haricots vert. The crispy edges on the side are my absolute favourite part 🥲 Go make it, it’s easy I promise and tell me all about it after. Vive la cuisine française ❤️ Thank you @strood for making the most beautiful videos of France’s best recipes. #doversolemeunière #bonappétit
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The butter melody is my favourite song 🧈 🎶 Dover Sole Meunière video is out now on @youtube @bonappetitmag 🎥 What an absolute pleasure to continue sharing those recipes that shaped me as a chef. My parents love Dover sole and this is a little treat we would have on the weekend with pomme purée and haricots vert. The crispy edges on the side are my absolute favourite part 🥲 Go make it, it’s easy I promise and tell me all about it after. Vive la cuisine française ❤️ Thank you @strood for making the most beautiful videos of France’s best recipes. #doversolemeunière #bonappétit
New special that we started last night, few portions left tonight 🙂‍↔️ Artichokes stuffed with lots of amazing veg slowly cooked from @halalpasturesfarm topped with garlic and parsley breadcrumbs. The sauce is a classic Albufera which is a chicken stock with cream finished with foie gras and cognac, the perfect match with artichokes. Come try it tonight, we might make some more for the weekend 🥳 #onlythebestforourguests
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alexiaduchene
New special that we started last night, few portions left tonight 🙂‍↔️ Artichokes stuffed with lots of amazing veg slowly cooked from @halalpasturesfarm topped with garlic and parsley breadcrumbs. The sauce is a classic Albufera which is a chicken stock with cream finished with foie gras and cognac, the perfect match with artichokes. Come try it tonight, we might make some more for the weekend 🥳 #onlythebestforourguests
rainy days call for champagne 🥂 currently pouring magnums of @champagnechavost by the glass in our beautiful @swrlglass at Le Chêne 🌳 #onlythebestforourguests
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rainy days call for champagne 🥂 currently pouring magnums of @champagnechavost by the glass in our beautiful @swrlglass at Le Chêne 🌳 #onlythebestforourguests
Tonight I’m finally checking out what might just be the coolest new French spot in New York. Opened by chef Alexia Duchêne and her husband Ronan, Le Chêne blends that unstoppable New York energy with a happy French touch, the kind you spot all the way down to the servers’ shirts by Figaret. But the real story is Alexia’s cooking: a set of bistro-style starters, all brilliantly twisted, like the gratinated razor clams with ginger, tarragon and lime or the sexy beef tartare fired up with harissa. A lineup of pure comfort that slowly builds towards the climax: an outrageous surf-and-turf Pithiviers, potato gratin, pork farce, smoked eel, beetroot condiment, a straight-up masterpiece paired with a rare Corsican gem from Domaine U Stiliccionu. And when you finish with a chestnut crème brûlée absolutely to die for, you’ll understand why Le Chêne is definitely, and forever 100% approved by the Ministry of FrenchFood. 🍽️ : @lechenenyc Chef : @alexiaduchene 76 Carmine Street, New York, NY, 10014, USA #ministryoffrenchfood #frenchcuisine #frenchfood #Michelinchef #guidemichelin #cuisine #gastronomia #cuisinefrancaise #gastronomy #gastronomiefrancaise #finedining #tastingmenu #chefsofinstagram #foodofinstagram #restaurantnyc #newyorkfood #comfortfood #pithiviers #winepairing
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alexiaduchene
Tonight I’m finally checking out what might just be the coolest new French spot in New York. Opened by chef Alexia Duchêne and her husband Ronan, Le Chêne blends that unstoppable New York energy with a happy French touch, the kind you spot all the way down to the servers’ shirts by Figaret. But the real story is Alexia’s cooking: a set of bistro-style starters, all brilliantly twisted, like the gratinated razor clams with ginger, tarragon and lime or the sexy beef tartare fired up with harissa. A lineup of pure comfort that slowly builds towards the climax: an outrageous surf-and-turf Pithiviers, potato gratin, pork farce, smoked eel, beetroot condiment, a straight-up masterpiece paired with a rare Corsican gem from Domaine U Stiliccionu. And when you finish with a chestnut crème brûlée absolutely to die for, you’ll understand why Le Chêne is definitely, and forever 100% approved by the Ministry of FrenchFood. 🍽️ : @lechenenyc Chef : @alexiaduchene 76 Carmine Street, New York, NY, 10014, USA #ministryoffrenchfood #frenchcuisine #frenchfood #Michelinchef #guidemichelin #cuisine #gastronomia #cuisinefrancaise #gastronomy #gastronomiefrancaise #finedining #tastingmenu #chefsofinstagram #foodofinstagram #restaurantnyc #newyorkfood #comfortfood #pithiviers #winepairing

Alexia Duchêne (@alexiaduchene) Instagram Stats & Analytics

Alexia Duchêne (@alexiaduchene) has 114K Instagram followers with a 2.37% engagement rate over the past 12 months. Across 56.0 posts, Alexia Duchêne received 104K total likes and 3.92M impressions, averaging 1.86K likes per post. This page tracks Alexia Duchêne's performance metrics, top content, and engagement trends — updated daily.

Alexia Duchêne (@alexiaduchene) Instagram Analytics FAQ

How many Instagram followers does Alexia Duchêne have?+
Alexia Duchêne (@alexiaduchene) has 114K Instagram followers as of October 2026.
What is Alexia Duchêne's Instagram engagement rate?+
Alexia Duchêne's Instagram engagement rate is 2.37% over the last 12 months, based on 56.0 posts.
How many likes does Alexia Duchêne get on Instagram?+
Alexia Duchêne received 104K total likes across 56.0 posts in the last 12 months, averaging 1.86K likes per post.
How many Instagram impressions does Alexia Duchêne get?+
Alexia Duchêne's Instagram content generated 3.92M total impressions over the last 12 months.
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