Photo Credit: Bill Milne
Café Boulud is back! Chef Daniel Boulud has officially reopened the doors to his Upper East Side institution in a new location at 100 East 63rd Street.
Photo Credit: Bill Milne
The Café Boulud brand holds significant meaning to Chef Boulud as it is named after the original Café Boulud which his grandparents opened over 100 years ago outside of Lyon, France. Chef Boulud opened Café Boulud in New York City in 1998 and has since expanded the brand to locations in Palm Beach, the Bahamas, and Toronto, with a new Beverly Hills location expected to open next year.
Photo Credit: Bill Milne
So what can guests expect? The menu will be executed by Executive Chef Romain Paumier, who, most recently, was the Executive Sous Chef at Restaurant Daniel. Each Café Boulud menu has its own interpretation of Chef Boulud’s four key inspirations: La Tradition – the classic dishes of French cooking; La Saison – seasonal specialties; Le Potager – inspired by the farmer’s market; and Le Voyage – a rotating section showcasing exotic flavors of the world’s great cuisines. On the New York menu, La Tradition dishes will include as Ris de Veau “Du Barry,” a glazed sweetbread with ginger jus, cauliflower, toasted oats, and purslane; and Bar en Paupiette Sauce Meurette, a black sea bass, wrapped in crispy potatoes, leek fondue, and red wine sauce.
Photo Credit: Bill Milne
For the winter, La Saison menu offerings will lean into the season with dishes like Saumon Grille aux Agrumes, grilled salmon with citrus, cilantro, crudités, and spicy avocado dressing; or Canard au Kaki, a roasted Pennsylvania duck with persimmon jam, endive, and monk peppercorn duck jus.
Photo Credit: Bill Milne
Vegetarian dishes from Le Potager include Quiche Carotte Vadouvan, a curried rainbow carrot tart, with shallot compote and pecorino romano; and Raviole Pourpre, a beet ravioli with sheep ricotta, pine nuts, and preserved lemon.
Photo Credit: Bill Milne
For Le Voyage, the restaurant will open highlighting Thai cuisine with dishes such Crabe “Tom Kha,” a peekytoe crab soup with pickled ginger flower, coriander, and chili oil; and Filet de Porc “Chiang Mai,” a roasted pork tenderloin with crispy belly, sweet potato, kale, charred onion, and red Thai curry jus.
Photo Credit: Bill Milne
The Executive Pastry Chef will be Katalina Diaz, previously Pastry Executive Sous Chef at Restaurant Daniel. The dessert menu will also be modeled after the four key inspirations with French classics like Moelleux au Chocolat, a molten chocolate cake with salted caramel and mint-lemongrass ice cream; winter flavors via a “Baked” Mont Blanc with chestnut ice cream, ginger sorbet, vermicelle and Swiss meringue; a Canneberge, inspired by the farmer’s market with gingerbread biscuit, cranberry mousse, pomegranate jam and spiced ice cream; and from Thailand, Nam Kang Sai, a dessert for two of combava infused pineapple, Thai basil granite, red bean jellies and condensed milk foam.
Photo Credit: Bill Milne
.Meanwhile, the wine program is diverse, with a carefully curated selection courtesy of lead sommelier Victoria Taylor. It highlights great wines from historical producers in classic regions while also offering gems from the younger generations of winemakers around the world.
Photo Credit: Bill Milne
With more than 350 references, the wine list is easy to navigate and clearly organized by region, with an emphasis on wines made using organic and biodynamic practices. To help guests make selections that align well with their meal, there is a Sommelier Selections page with four concise categories that mirror the key inspirations from the food menu: La Tradition, La Saison, Le Potager, and Le Voyage.
Photo Credit: Bill Milne
As can be expected of anything with Boulud’s Midas Touch, the new eatery is stunning. The bright and airy space is designed by Jeffrey Beers International and features Art Deco and vintage accents throughout, along with an impressive art program. The black and white tile and varnished wood flooring is original, as are the vaulted ceilings with decorative, clover-shaped molding. Mirrored panels, velvet green banquets, sculpted bronze, gilded copper, and polished stone add additional accents throughout the restaurant creating an inviting and stylish space.
Photo Credit: Bill Milne
The art program features a selection of pieces reflecting Chef Boulud’s longstanding connection to New York City’s art world. The restaurant showcases works by famous European artists curated by Galerie Murlot. Trust us: a meal here is a “do not miss” must.
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