About this business

  • Cuisine
    French, Bistro, Fondue, Cafe
  • Meals
    Lunch, Dinner
  • Website
    lechalet-llc.com
  • Price
    $$$$$
  • Hours
    Sun-Thu 11:00 AM - 9:00 PM
    Fri-Sat 11:00 AM - 10:00 PM
  • Cuisine
    French, Bistro, Fondue, Cafe
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Lot
  • Delivery
    No
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

Please check your tip for inappropriate content.

You have already submitted a tip for this merchant. Please reload the page.

You have already submitted too many tips. Please wait and try again later.

There was an unexpected error. Please reload the page and try again.

From Our Editors

As successful as he is today, it might be surprising to learn that restaurateur Alain Keller used to be a starving artist. The Swiss transplant struggled to get an acting career started in Paris, so he began to supplement his paltry income with serving jobs at iconic establishments such as Maxim’s and Laurent. He eventually came to New York to study musical theater, and found moderate success by landing roles in Cabaret and La Cage aux Folles. He continued to harbor a love for the restaurant industry, however, and partnered with his friend Anthony Ferré to open Le Chalet. According to the Phoenix New Times, Ferré started cooking as a teenager, and after his formal culinary education in Paris he went on to prepare meals for such elevated palates as the French prime minister and Swiss consuls. Naturally, the menu at Le Chalet is strongly influenced by French and Swiss tastes. Fondue is a favorite; the New Times adored the swiss-cheese version spiked with white wine, and said it was “irresistibly comforting—the kind of thing that you can’t stop eating even when reason tells you there’s more food on the way.” Like a French expatriate’s dreamscape, much of the menu is reserved for crepes—buckwheat flour goes into darker crepes stuffed with savory combinations such as scallops and leeks, and white flour is used for sweet crepes drizzled with chocolate ganache or salted caramel butter. The house specialty, however, is La Potence, a tower of beef tenderloin that’s flambéed tableside.

Is this your business?
Claim this page to add your promotions and content