Charcuterie platter About two months ago, I was at Épicerie Boulud for tea and pastries. Earlier the past week I wanted to try Gilles Vérot‘s famous charcuterie. Vérot is an internationally acclaimed master charcutier, based in Paris, France. Boulud and Verot have been working together since Bar Boulud in 2008. (more…) Advertisements
Tag Archives: Daniel Boulud
Boulud Sud’s Menu, The Bar & Interior Last week I went to lunch at Boulud Sud with my mother. I recalled enjoying their octopus a la plancha dish at StarChefs Gala last October and I’ve kept a mental bookmark to visit one day – which was last Friday. I ended up choosing Boulud Sud as our lunch spot because it’s closer to where I work and I’m curious about Chef Boulud’s newest restaurant as a whole. It feels inviting, sunny and warm here from the use of wood, yellow-beige tones, and the two large, colorful paintings toward the back of..
Épicerie Boulud (exterior) and Interior: at the bar Épicerie Boulud is one of the latest ventures of super chef Daniel Boulud, found right across the street from Lincoln Center. This world-class, French deli and market is filled with ingredients, pastries, and some light fare (e.g. various salads and charcuterie) that has the same high standards that you would expect from any Boulud-owned venue. Glass cases filled with beautiful cakes and pastries I was visiting here for an afternoon tea with a friend. We perused the gleaming pastry cases, pretty much almost wanted to order one of everything! But knowing we..
Chefs Paul Bocuse, Jerome Bocuse (Paul’s son), Daniel Boulud, and Thomas Keller with CIA President Dr. Tim Ryan, and other CIA Graduates I’ve had the privilege of heading over to the Culinary Institute of America‘s special intimate chefs panel discussing the iconic person behind nouvelle cuisine Chef Paul Bocuse at The New York Mariott Marquis hotel, this past Wednesday, as he was awarded Chef of the Century. This panel featured Chefs Daniel Boulud, Thomas Keller, and his son Jerome Bocuse discussing how Paul influenced their choice to be a chef as well as how the restaurant industry changed because of..