New Consulting Chef Brings French Culinary Vision to NYC Wine and Cocktail Bars Chef Alexia Duchêne has joined Experimental, the French hospitality group, as consulting chef for three of its New York locations: Experimental Cocktail Club, La Compagnie Centre Street, and La Compagnie Flatiron. Her menus will debut on November 8. Duchêne trained at École Ferrandi and has worked in notable kitchens including Taillevent and Allard in Paris, Frenchie in London, and Studio and Restaurant AOC in Copenhagen. At age 23, she became one of the youngest contestants to reach the semi-finals of Top Chef France in 2018. She published her first cookbook, La Cuisine d'Alexia*, in October 2020, and opened Le Chêne in New York's West Village last year alongside her husband and business partner, Ronan Duchêne Le May.

Menu Focus on Ingredient-Driven Simplicity Duchêne's menus will showcase French ingredients through dishes designed to complement Experimental's wine and cocktail programs. Offerings include caramelized onion grilled cheese, burrata with roasted squash, roasted chicken, and fries with dipping sides and sauces including Brie and bacon jam. Each location will feature slight variations to reflect the individual bar and its clientele. "Being from Paris, I've known Experimental for many years, and have gotten to know the team behind the group over the last few years as well," said Duchêne. "When the opportunity came up to work together, it felt like a very natural partnership, as I believe in Experimental's ethos and their projects." Xavier Padovani, Partner of Experimental, added: "There are so many natural synergies between our hospitality philosophies. At the heart of both is the idea of bringing people together around the table to enjoy great food, wine, and conversation. Our shared Parisian backgrounds and appreciation for a simple, thoughtful approach to hospitality made this partnership feel like a perfect fit. We're thrilled to have Alexia on board and excited to see her vision come to life."

Why It Matters

Experimental* operates wine bars and cocktail clubs across multiple cities and has been expanding its New York footprint since 2012. Adding a consulting chef to oversee menus across three venues signals the group's commitment to deeper food programming in its bar concepts—a growing trend as hospitality venues compete on culinary credibility alongside beverage offerings.

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Written by FBM Publications Editors