NYC. Daniel Boulud book signing event. Daniel Boulud is the chef-owner of several New York City award winning restaurants and the Feasts and Fetes catering company. His restaurants include Daniel a three Michelin star Relais et Chateaux member. He is also the author of Cooking with Daniel Boulud as well as numerous other cookbooks. After a cooking demonstration, in the Gaggenau pop-up space in SoHo, Boulud graciously signed copies of his cookbook Daniel Boulud’s, Café Boulud Cookbook – French-American Recipes for the Home Cook written with Dorie Greenspan and with a forward by Martha Stewart, published by Scribner.
Daniel Boulud book signing. The Gaggenau pop-up loft like space in SoHo was designed by architect Hendrik Muller founder of Eins:33, it was decked out with a free standing kitchen unit containing Gaggenau appliances.
Daniel Boulud book signing. Daniel Boulud and his sous-chef put the finishing touches to the Black Cod and Fava Puree dish he cooked before the book signing.
CEO of the BSH Corporation Michael Traub and his wife Melissa.
Beth Allen author of twenty-four cookbooks.
Graphic designer May Ann Inouye and architect Robert Thorpe.
Daniel Boulud book signing. Daniel Boulud’s mouth feeds product manager Margaret Kim, as the architect and interior designer of his own apartment Stephanie Goto looks on.
Black Cod and Fava Bean Puree was cooked by Daniel Boulud for the crowd at the book signing event.
Margaret Kim product manager at Stephanie Goto and architect Stephanie Goto.
Chef Mike Bitog caters to New York high society.
New York Times Rhonda Cole and consultant Walter Ayala.
The Pool NYC’s Viola Romoli.
Daniel Boulud book signing. Daniel Boulud signs copies of his cookbook Daniel Boulud’s Café Boulud Cookbook – French-American Recipes for the Home Cook written with Dorie Greenspan and with a foreward by Martha Stewart, published by Scribner. “Daniel Boulud has influenced chefs for years with his innovative methods and flavor combinations. Now his inspiring cookbook proves that French cuisine doesn’t have to be complicated cuisine.” Thomas Keller, chef-owner, The French Laundry, Napa Valley, California.
Epicerie Boulud. The Epicerie Boulud at Lincoln Center next to Café Boulud and Daniel is a eat-in take-out market. It offers house-made charcuterie, artisanal cheeses, soups, salads, sandwiches, bread and pastries gelati and oysters in the evenings.
Epicerie Boulud. The rhythm of the Epicerie evolves from serving breakfast to lunch and then gelati, pastry and coffee in the afternoon. One of it’s unique features is its evening transformation into an oyster bar serving wines by the glass and making it a gathering place for the Upper West Siderers and the Lincoln Center theater goers alike.
A good espresso is always welcome, even in a plastic cup.
Bar Boulud. Daniel Boulud’s Bar Boulud is right next to Epicerie Boulud and around the corner from Daniel. Welcome to Boulud-land right across from the Lincoln Center. The bar serves signature terrines and pates of famed Parisian charcutier, Gilles Verot, along with a complete menu of seasonal French bistro cooking. The main dinning room has cutting edge contemporary design by Thomas Schlesser of Design Bureaux. One of the Bar’s most striking features is the dinning room’s long vaulted ceiling. It recalls a classic wine cellar. Appropriately all the furnishings are made from white oak, the wood traditionally used to make wine barrels.
Bar Boulud. Moules au Lard Fume’, steamed Maine mussels, smoked bacon, Yukon potatoes, celery, onions, Paprika, herbs.
Bar Boulud. Vanilla Cheesecake, macerated strawberries, Graham cracker sable’, Vanilla ice cream.
Bar Boulud. The wine cellar is dedicated to the great wines of the Rhone Valley and Burgundy, Daniel Boulud’s favorite wine making regions and those neighboring his native city of Lyon.