We talk with Philippe Bertineau, executive chef of New York's Benoit, about his work and travel. (Photo: L. Hughes) Philippe Bertineau is the chef at New York City's acclaimed Benoit. Chef Philippe brings his seasoned culinary training and experience to the kitchen of Alain Ducasse's Benoit, where his menu demonstrates his love of classic French cuisine. Together, Ducasse and Chef Philippe have introduced a new menu that combines the freshest seasonal ingredients with the traditions of classic French bistro fare. Philippe Bertineau was raised on his family's farm in the Poitou Charentes regions of central-western France and has culinary training from all over France, including the prestigious kitchen of the Hotel du Palais in Biarritz. Early on, he developed a repertoire of southwestern specialties apparent today in his delicious foie gras and duck preparations. His kitchen experience includes the Auberge de Provence in London and three-Michelin-starred Restaurant Vanel in Toulouse. When Philippe moved to New York he worked as a sous chef for Park Bistro, which has three stars from The New York Times, and helped open Daniel, with four New York Times stars, in 1993. In 1997, he left to take the position of Executive Chef at Payard Pâtisserie & Bistro. In 1998, he was awarded the White Truffle award by the Italian consulate in New York. Before becoming the Executive Chef at Benoit, he was Executive Chef of Keith McNally's Balthazar. We talk with Bertineau about his work and travel. Where and what is the best drink or bottle of wine you've ever had? A bottle of1982 Louis Roederer Cristal Champagne at the Hôtel du Palais in Biarritz. I was just starting in the profession and a customer left a good amount of Champagne, so I tasted it. What is one place that's specifically influenced your craft? I grew up on a farm where my parents raised rabbits, ducks, chickens, pigs, goats (for cheese) and my father made a red table wine for family and friend's consumption. It definitely wasn't a place where you would find us eating strawberries in December. What's the strangest thing you've ever tasted? Where? Did you like it? Not strange by any means, but rather unique: a Mousseron mushroom ravioli dish at Restaurant Trois Gros in Roanne in 2005 wherein the raviolis were made of cow's milk curd. I just wish I could taste it for the first time all over again. What's your favorite food? Soup (hot or cold) and stew (from anywhere) for the depth of flavor and for the level of comfort they provide at any time of year.