一家开遍世界的法餐厅Café Boulud纽约米其林一星餐厅

Daniel Boulud是美国许多顶级餐厅的首席厨师,包括以他的名字命名的DANIEL高级法国料理店,及位于纽约上东城、中央公园东面的Café Boulud.
Daniel Boulud出生于法国里昂的郊区,从小在祖母的影响下,对食物烹饪有敏锐的洞察力。现在看起来Daniel在里昂附近的自家农场工作的日子似乎很遥远了,但是那段四季交替如歌的美好时光,美味的家庭烹饪和自家种植的新鲜产品都为他成为日后美国烹饪界的领军人物之一奠定了灵感基础。
Daniel Boulud能迅速吸取其他国家料理的优点,融入、创新、并结合当季的新鲜食材,独树一帜创造国际风的法国料理。他编写了许多烹饪书籍,并创造设计了许多菜肴和厨房用具。他几十年坚持不懈地致力于传播并创新顶级的法国美食,赢得过无数的荣誉,其中“烹饪天才”之称更是当之无愧。
现在Daniel已准备好在北京布鲁宫法餐厅里大显身手, “前门23号是一个奇妙的地方,让我可以在熙熙攘攘的都市环境中尽情地创造一种迷人而又专属的氛围。” Daniel如是说。

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这家餐厅距离纽约上东区只有几条街的距离,Café Boulud的主厨之一Daniel Boulud是蜚声国际的名厨,在这里你能品尝到由他亲自烹饪的菜肴。他的烹饪灵感来自每个时令特产的食材,再用法式料技巧烹制出的让所有人都喜爱的美味。有名的菜品有鞑靼金枪鱼配薄荷和菲力牛排。

以纽约市内的米其林星级餐厅the Breslin为例,英国主厨艾波鲁菲尔(April Bloomfield)经营多家餐厅,她不仅在菜肴上成功融合欧美风味,同时也开创全新饮食文化,早晨七点就开始供餐到午夜零时。

平时用餐尖峰可能要排队等候一个多小时,但若早点起床,那反而能犹如大明星般的悠閒用餐。如法国餐厅Café Boulud和NoMad也同样提供早餐服务,享受米其林星级的奢华美味早餐,开销落在约15元美金左右。

 

来源:Manhattan Hotel Dining 

“If you hunger for constancy and dignity, it’s time for Café Boulud. The big cheese himself, Daniel Boulud, may be downtown at Daniel, on the road peddling his pots, or cooking for charity. But he’s given a talented protégé…leave to invent within his café’s stated quartet of themes—tradition, season, market, and a detour to foreign kitchens.” –Gael Greene, The New York Times

An exquisite fine dining destination and Upper East Side treasure, Café Boulud is not to be missed. Inspired by Chef Daniel Boulud’s unique twist on time-honored French cuisine prepared with seasonal, market-fresh ingredients, Café Boulud celebrates New York’s café society with award-winning results. The restaurant’s accolades include one Michelin star and a 3-star review in The New York Times.

Café Boulud’s menu reflects Chef Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, the flavors of world cuisines.

Please note that reservations are recommended for breakfast, lunch and dinner. To make a reservation, please visit Open Table or contact Café Boulud directly at 212.772.2600.

Breakfast:
Monday to Friday 7AM – 10:30AM
Saturday and Sunday 8AM – 11AM

Brunch:
Sunday 12PM – 3PM

Lunch:
Monday to Saturday 12PM – 2:30PM

Dinner:
Monday to Thursday 5:30PM – 10:30PM
Friday and Saturday 5:30PM – 11PM
Sunday 5:45PM – 10:30PM

View Menus

 

来源:布鲁宫法餐厅(北京店)奥巴马也来捧场(餐厅现已关闭)

布鲁宫法餐厅巧妙的色调搭配,与独特的装饰完美结合,让餐厅既传达出对历史、对建筑的尊重,又散发着一种现代的优雅气息。除了豪华的主餐厅外,布鲁宫还包括一个独立的休闲酒吧。如果只为放松心情,享受独特体验,而非坐下来用正餐,这里也会是个不错的选择:盛在精美器皿里的饮品和丰盛的开胃菜既可作为正餐的序曲,又具备其独立呈现的魅力。

布鲁宫法餐厅 奥巴马也来捧场

布鲁宫有一位传奇的主厨——Daniel Boulud,他是很多顶级餐厅的首席厨师和缔造者,包括广受赞誉的以他的名字命名的DANIEL高级法国料理店,及位于纽约上东城、中央公园东面的CaféBoulud。他坚持不懈地致力于传播并创新顶级的法国美食,赢得过无数的荣誉,有“烹饪天才”的美誉,连奥巴马都亲自为他捧场。这里的餐点价位头盘差不多都在100-200元之间,除了西班牙火腿(488元);主菜基本上都是240-290元之间,除了龙虾和牛排(600-700),午间提供188元套餐,十分实惠。

脆煎乳猪佐自制酸菜、酸甜沙拉和芥末汁,这是布鲁宫的招牌菜之一。很难想到法餐中能有如此的猪肉美味,脆润腴美的猪肉配上韧脆酸甜的酸菜,油润中带着丝丝缕缕的清甜,回味悠长。

布鲁宫法餐厅 奥巴马也来捧场

  鞑靼牛肉,生牛肉粒混合酸青瓜、洋葱及其他香料而成。很有嚼头,一定要慢慢嚼了再咽下去,刚入口其实没啥特别,因为是生的,甚至连调味料的味道都散不出来,但慢慢嚼了之后,生肉的弹性及甜味就会出来了。这是我第一次吃这个牛肉,以前只是听说过,味道还不错。牛肉上面有个鹌鹑蛋,蛋黄是全生的,但是蛋白有一点点凝固,确保它可以安稳的待在牛肉上,用刀子一挤,就慢慢在牛肉上流开来了。

来源: Cafe Boulud, New York Restaurant Review

Cafe Boulud, Surrey Hotel, New York City NYC

Cafe Boulud is the fourth of several reviews of restaurants that we recommended booking in our NYC Restaurant Week Summer 2011: Where to Go post. Previously we reviewed Quality Meats, in Midtown West, Tom Colicchio’s Riverpark, by the East River, and the Carlyle Restaurant, on the Upper East Side.

You might assume from the name that Cafe Boulud is casual. You would be wrong. True, it is less formal than the three Michelin star DANIEL, the eponymous flagship restaurant of Daniel Boulud; however, Cafe Boulud is itself a one Michelin star restaurant, elegant and more formal, say, then DB Bistro Moderne, Bar Boulud and DBGB Kitchen and Bar. It’s ensconced in the Surrey Hotel, together with the adjacent stylish Bar Pleiades. Cafe Boulud also has a sister Cafe Boulud Restaurant in Palm Beach, Florida.

All well and good, but who really is running the kitchen, since it’s not Daniel Boulud himself at the stove? That would be 29 year old Gavin Kaysen, a Minnesota native whose stints include Napa’s Domaine Chandon, Switzerland’s Auberge de Lavaux and London’s L’Escargot, as well as competing in the prestigious international Bocuse d’Or competition. Under Kaysen, Cafe Boulud offers four different menus: La Tradition with French classics; La Saison showcasing seasonal offerings; Le Potager inspired by what’s fresh at the market; and Le Voyage, which injects ethnic and international flavors.

Cafe Boulud’s typical prices for lunch entrees are in the $33-38 range, so we were keen to sample its 3-course Restaurant Week lunch menu for $24.07, which has even been extended through September 5 (weekdays only).

We entered the Surrey Hotel and found Cafe Boulud immediately on the right. There were two other couples waiting to be seated, but the hostess greeted us warmly, even with a 3-year old in tow, which we certainly appreciated. We were soon ushered to our seat, a nice table for 4 with a banquette and a lovely protea arrangement as the centerpiece.

We were offered the Restaurant Week and a la carte lunch menus, but not a wine list, which I had to request. We chose a Viognier to share, and made our menu selections. Water was poured and a bread basket brought. Again, the bread was of course excellent, crusty and fresh, but not warm or otherwise remarkable.

A nice touch, however, were the arancini (fried risotto balls,) that were brought as an amuse bouche:

Sweet Pea Arancini, Cafe Boulud NYC

 

For an appetizer, my husband chose the Pate de Campagne with Brandy Soaked Cherries. It was delicious, although quite a small serving:

Pate de Campagne, Cafe Boulud NYC

 

I was less impressed with my Red Bell Pepper Gazpacho with Poached Maine Shrimp, Mango and Basil. If I had been blindfolded, I likely would have guessed tomato juice–it really didn’t taste that different from canned tomato juice, although the mango did enliven it somewhat. There were also only two pieces of shrimp.

Red Bell Pepper Gazpacho, Cafe Boulud, NYC

 

We had both ordered the Poussin, and this was the most satisfying aspect of the meal. Even if you don’t normally order chicken at restaurants because “hey, I can make that at home”–trust me, unless you are a culinary school grad or a semi-pro home chef, it won’t turn out the way this did (especially if you don’t have access to poussin). I don’t even like cranberry beans, but these were wonderfully flavorful, mingled with the jus, and every last bit was spoken for (much of it by the 3-year old, for whom we in retrospect should have ordered his own meal).

Pan Roasted Poussin, Cafe Boulud NYC

 

On to dessert: I finally had restaurant week desserts that I didn’t feel that I could have made better myself at home. Clearly a pastry chef is at work, these were beautiful to look at as well as to eat, and we could easily have polished off another one or two of each. The Chocolate Mousee with Nougat Ice Cream disappeared first:

Chocolate Mousse with Nougat Ice Cream-Cafe Boulud-NYC

 

And the Caramel Gateaux with Toasted Hazelnut Ice Cream also didn’t last long:

Caramel Gateaux with Toasted Hazelnut Ice Cream, Cafe Boulud NYC

 

The final touch was perfect: warm buttery mini madeleines dusted with sugar, nestled in a napkin. They thoughtfully included 6, so that everyone, even the 3-year old, had two.

Warm Buttery Madeleines, Cafe Boulud NYC

 

The Verdict

Apart from the lackluster red bell pepper gazpacho, Cafe Boulud was a winner. Could the portions be more generous? Yes, so don’t come here ravenous or with a sumo wrestler. Would we dine here on the regular menu? Probably not, as I think there’s better value to be had elsewhere. Also wasn’t thrilled that some diners were very dressed down, in t-shirts and sneakers, when it’s really not that kind of place–but it’s not the restaurant’s fault when people underdress. But service was impeccable, friendly and professional. So for an otherwise elegant and lovely Restaurant Week lunch, it made the grade.

Food: 4.5/5

Service: 4.5/5

Ambience: 4.5/5

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