Daniel Boulud
New York City
Bar Boulud, Bar Pleiades, Boulud Sud, Café Boulud, Daniel, DB Bistro Moderne and more
Can’t-miss Twin Cities eateries: Spoon and Stable. And the new Bellecour.
Newly discovered ingredient: It’s a tie between Tsumami yuba, burnt-wood vinegar and firefly squid.
Top chef: Julien Royer of Odette in Singapore.
Food to try: Poulet en vessie — a chicken poached in a pig’s bladder with black truffles. It’s a classic dish you can order at Paul Bocuse’s restaurant in Lyon.
Must-have breakfast item: A 5½-minute egg, served at room temperature with buttered finger toasts for dipping.
Surprising place to find good food: Paris Charles de Gaulle Airport.
Guilty pleasure: Poule au pot, which is boiled chicken with vegetables, herbs and olive oil. It’s a 500-year-old classic (and Henri IV’s favorite dish) that I find very comforting. Plus you can keep the broth and make soup again.
Currently in your fridge: Anchovies, sardines, beer, chocolate, Daniel Boulud smoked salmon, Champagne, sake, white Burgundy, French saucissons given to me by friends, and fruits and vegetables for my son.
Read this article as it appears in the magazine.
