THE FIFTH COURSE x CAMPERS EP. 7
Alexia Duchêne | Redefining French Cuisine in NYC
The first time I was introduced to Alexia Duchêne wasn’t through Instagram or an article, it was through a meal. Le Chêne. A meal so memorable it still sits at the top of my list of the best dining experiences I’ve ever had. And I don’t say that lightly.
Every course felt intentional, alive, and deeply personal. Nothing was flashy for the sake of it—just perfect technique, confidence, and restraint.
What stayed with me was the balance. The food felt unmistakably French but never trapped by tradition. There was a quiet confidence to the entire meal, nothing demanding attention, everything earning it. Months later I still think about how I felt walking out: full yes but also grounded.
Alexia herself mirrors that energy, sharp, thoughtful, deeply self-aware. Equal parts disciplined and playful. She cooks with precision but speaks with vulnerability. And that tension between rigor and release runs through everything she does.
ABOUT OUR GUEST
Who is she: Alexia Duchêne
What she does: Chef and co-founder of Le Chêne
Where to find her: @alexiaduchene
Alexia Duchêne trained in some of the most demanding kitchens in the world, cutting her teeth early and learning quickly what excellence costs. Classical French technique shaped her foundation, but it never boxed her in. Instead, it gave her a language, one she could bend, question, and ultimately make her own.
Her food is rooted in tradition but refuses to be precious. It’s thoughtful without being fussy. Elegant without being rigid. And deeply personal. Through both her cooking and her writing, Alexia has been candid about her relationship with food, control, and the pressure to meet impossible standards, opening up conversations the industry often avoids.
Le Chêne is a reflection of that evolution. It’s not just a restaurant; it’s a declaration. A space where pleasure isn’t punished, appetite isn’t moralized, and French food is allowed to feel alive again. Alexia cooks from a place of self-knowledge now, not self-denial, and it shows on the plate.
WHAT’S ON THE PASS
Osmalieh, a traditional Lebanese cake that I absolutely failed at.
I’d never had this iconic Middle Eastern dessert before, but I was sold on the idea: two layers of crispy kataifi pastry, a creamy ashta filling, finished with orange blossom syrup.
The flavors were all there… unfortunately, the execution was not. I accidentally bought regular vermicelli noodles instead of kataifi pastry. I’m not a baker, but this was definitely a moment where I should’ve connected the dots.
So yes—I ended up serving one of the hottest chefs in NYC right now raw pasta, still waiting to hear back about her dentist bill.
THE CONVERSATION
Some favorite moments:
Filming on her 30th birthday
We happened to be filming Campers on Alexia’s 30th birthday—so naturally, we have candles, we sang, we made her very uncomfortable and like i said above, I attempted to make her a cake. Keyword: attempted. Alexia—true professional that she is—took a big bite, smiled and quietly said ‘crunchy’. No grimace. No hesitation. Just grace. And a promise to never bake for her again.
It was funny, humbling, and oddly revealing. A reminder that professionalism in the kitchen isn’t just about technique, it’s about generosity, composure, and knowing when to let someone else have their moment, even when the cake is bad.
French food, redefined
What tradition becomes when you’re brave enough to question it.
Alexia began cooking professionally at just 15, training in some of the world’s most prestigious kitchens under the industry’s elite. The “best” kitchens aren’t always gentle; they’re demanding, intense, and relentless.
She took everything she learned discipline, technique, resilience and reimagined it in New York. At her restaurant, tradition isn’t abandoned, it’s refined. Classic French foundations meet a clean, modern, unmistakably NYC edge creating something familiar, fearless, and entirely her own.
This brings us to how Alexia runs her kitchen.
Turnover is a reality in restaurant kitchens staff comes and goes, often fast. When Alexia was building Le Chêne, that was her biggest challenge. Today, she’s built something rare: a sous chef she fully trusts and a tight, committed team around her.
And here’s the part that sets her apart. There are no written recipes. No step-by-step manuals. Alexia explains the dish, demonstrates it once, and expects the team to execute. They don’t follow instructions, they understand intent.
She lives on the pass, watching everything, adjusting in real time, holding every plate to her standard. It’s bold. It’s demanding. And it’s incredibly impressive.
SIDE PLATE
What stayed with me most after this episode was Alexia’s refusal to fail.
From the age of 15, she knew exactly what she wanted and never looked back. At just 30 years old, she’s already accomplished more than most do in a lifetime and she’s fully aware that this is only the beginning.
I asked her about some of the headlines written about her, including “Alexia Duchêne is redefining modern French cooking.” She smiled and said it’s flattering, but she doesn’t let it get to her head. For her, the focus stays the same: keep pushing forward, keep evolving, and keep creating the best food she possibly can.
That mindset is what truly defines her.
She doesn’t cook to impress; she cooks to express. There’s a confidence in that, not the loud kind, but the earned kind. The kind that comes from knowing your edges, honoring your appetite, and trusting that restraint and indulgence can coexist.
OTHER RECS THIS WEEK
Snack:
I’ve been fully in my cozy era on days off. A friend just introduced me to M’hamsa couscous, and I haven’t stopped buying it since. The bite is perfect, the flavor is deep, and it actually eats like something—not an afterthought.
It’s definitely pricier for couscous, but honestly? Worth every bite.
Outfit from the Episode:
Green Top - Thrift find
Black Leather Skirt - Yasmine Skirt by Sezane
UNTIL NEXT TIME
Alexia reminded me that food is never just food. It’s memory, control, freedom, pleasure, identity—all wrapped up together. And when you actually give yourself permission to eat, cook, and live honestly, something shifts.
The food tastes better. The conversations get real. And the table stops being a performance and starts feeling like the truth.
The full episode is live now! Watch here.
SOUND BITES
Thanks for pulling up a seat.
xx,
Gina