Daniel
Daniel Boulud's flagship New York restaurant delivers in every possible way the French chef's ongoing ambition of offering his guests "a dining experience that awakens all the senses". In a grand and elegant neoclassical setting, that will soon be revamped by renowned designer Adam Tihany, Boulud's imaginative French cuisine celebrates seasonal ingredients, indulging diners with dishes including Slow-baked Striped Bass with Black Truffle, Artichoke and Satur Farms Mâche Salad or Spiced Bosc Pear with Vietnamese Cinnamon, Pinot Noir Gelée and Poire Williams Sorbet.
Behind the stove:
Daniel Boulud and Executive Chef Jean François Bruel
What they say:
"Boulud's style is a seductive blend of qualities, robust and delicate at the same time, like a big-engine car that hits top speed with the merest toe-touch on the accelerator." William Grimes, The New York Times
New dish this year:
Cassolette of Louisiana Crayfish with Glazed Cockscomb Tempura Porcini, Pencil Asparagus and Sauce...L'Américaine.
Not a lot of people know that:
A member of Citymeals-On-Wheels, a charity that prepares and delivers meals to New York's home-bound elderly, Boulud received a Culinary Humanitarian Award from the United Nations last year.
Daniel, East 65th Street, New York City, NY 10021, USA++1 212 288 0033
www.danielnyc.com
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