HeyJaredAlexia Duchêne
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 3, 2026
- Outlet visibility, for Bon Appétit
- Top 100K sites
- Earliest in this view
- Jul 23, 2026
Latest articles
Pommes Purée (opens the original)
Read excerpt
Pommes purée is Franceâs answer to mashed potatoes. But instead of simply mashing the spuds, they get passed through a food mill and a tamis (a large fine-mesh drum) to make them as smooth as satin sheets. Think of them as the fancier, more luxe version of the comfort food classic. Here, chef Alexia Duchêne of Le Chêne in New York City, takes inspiration from chef Joël Robuchonâs famous version, adding a wealth of milk and butter to the potatoes for a truly decadent result. You can serve
Pommes Anna (opens the original)
Read excerpt
Pommes Anna is a French potato cake made of thinly sliced potatoes cooked in nothing more than butter. While humble in its ingredients, the cake is as dramatic as can be. Baked in a skillet, it gets turned out to reveal a graphic spiral of spuds on top. Chef Alexia Duchêne of Le Chêne in New York City, keeps things classic in her recipe, layering paper-thin slices of potatoes with plenty of butter to create a multilayered potato cake thatâs crisp on the outside and tender in the center. For
Pommes Dauphine (opens the original)
Read excerpt
Pommes dauphine (classic French potato puffs) are part of the vast lexicon of potato dishes rarely seen outside of the country. Think of the bite-size clouds as fried mashed potatoes, only lighter and more magical. Chef Alexia Duchêne of Le Chêne in New York City sticks to the traditional method, mixing equal parts pâte à choux with a purée of roasted potatoes. Youâll spoon the mixture into hot oil to create golden, crisp yet airy puffs. Serve as a chic appetizer or party snack paired with
Pain Perdu (Classic French Toast) (opens the original)
Read excerpt
Pain perdu (âlost breadâ in French) is the original French toast, created to give stale bread a second life. Thick slices of day-old brioche soak up a rich vanilla custard of eggs, milk, and cream before being pan-fried in butter until crisp and deep golden outside, while staying tender and custardy within. The technique transforms yesterdayâs loaf into one of Franceâs most beloved breakfasts. Chef Alexia Duchêne of Le Chêne in New York City finishes her version with homemade salted ca
Dover Sole Meunière (opens the original)
Read excerpt
Delicate, flaky Dover sole is the star of classic French sole meunière, a bistro favorite, traditionally served with brown butter and lemon. Here, chef Alexia Duchêne of Le Chêne in New York City cooks the fish whole, then carefully debones it for a dramatic presentation. Finished with butter, lemon, capers, parsley, and dill and served alongside tender asparagus, itâs an elegant dinner thatâs surprisingly achievable at home. What is Dover sole? Are there alternatives? Dover sole is a mil
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
Top 100K sites
For Bon Appétit, the outlet · Measured Aug 1, 2026
Website popularity band, not a count of readers or article views.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.