Welcome back home, Laëtitia !
Allard is pleased to welcome once again the chef Laëtitia Rouabah !
After 6 years as chef at Benoit New York, Laëtitia is making her comeback as head of Allard’s kitchens for an exceptional pop-up for a few months, where she already officiated from 2013 to 2016.
To mark her arrival, Allard is renewing its menu…
If the atmosphere of the restaurant remains the same, the chef will introduce you to some of her favorite New York dishes. On the menu, the Spiced crab cake, sweetcorn soup , the American-style blue lobster, the Beef chuck flap and sweet delights such as the Cheesecake or the S’mores… Typically American dishes executed with the verve, generosity and talent that we know the chef has.
Don’t worry, Allard’s must-try dishes like frog legs and Duck from Challans with olives will of course continue to be offered on the menu !
A few words about Laëtitia Rouabah’s background…
Laëtitia Rouabah began her career with Alain Ducasse in several of his starred establishments :
In 2004, she started at the Relais Plaza with Philippe Marc before joining Jocelyn Herland in London at Alain Ducasse at the Dorchester !
In 2008, Laëtitia worked at Jules Verne, the restaurant of the Eiffel Tower, where she became assistant chef to Pascal Féraud.
In 2013, the chef took over the reins of Allard for a few months. From one bistro to another, she landed in New York in 2016, with the mission of gently refreshing the image of Benoit, one of Alain Ducasse’s two addresses in the United States with Rivea in Las Vegas.View the menu Book now