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.
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。
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。
“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.
Monday to Friday 7AM – 10:30AM
Saturday and Sunday 8AM – 11AM
Sunday 12PM – 3PM
Monday to Saturday 12PM – 2:30PM
Monday to Thursday 5:30PM – 10:30PM
Friday and Saturday 5:30PM – 11PM
Sunday 5:45PM – 10:30PM
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:
For an appetizer, my husband chose the Pate de Campagne with Brandy Soaked Cherries. It was delicious, although quite a small serving:
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.
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).
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:
And the Caramel Gateaux with Toasted Hazelnut Ice Cream also didn’t last long:
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.
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.