He opened Allegretti, his first restaurant, in New York City in August of 2008, fulfilling a lifelong dream. He is currently the Executive Chef and Owner of La Promenade de Anglais in Chelsea, which opened in 2012 to critical acclaim.
Alain's strong cultural and culinary background has been finely tuned by a wealth of experience in several notable kitchens. His cooking style reflects fond memories from his childhood and brings diners an authentic and refreshing experience of the French Riviera in New York.
Among his favorite D’Artagnan products are foie gras, game birds and duck breast. Check out his recipe for pan-seared duck breast, layered with seared foie gras and garnished with apples, grapes and a rich Port wine reduction, which Chef Allegretti calls, “an easy-to-prepare meal of simple elegance and rich, divine flavors.” Or try his festive recipe for stuffed quail, made with our pre-cooked and peeled chestnuts, luscious foie gras and black truffles—it’s a perfect choice for the entertaining at the holidays.
