Bar Boulud
Toasted and Untoasted bread with butter
Grande Charcuterie –
PÂTÉ GRAND-MÈRE of fine country pâté, chicken liver, pork and cognac
PÂTÉ GRAND-PÈRE of coarse country pâté, foie gras, truffle juice and port
LAPIN DE GARRIGUE of provençal rabbit, carrot, zucchini and herbs
FROMAGE DE TÊTE GILLES VEROT – head cheese
JAMBON PERSILLE DE BOURGONGE – terrine of housemade cooked ham, parsley, garlic
BOEUF POT A FEU – beef cheek terrine, leek confit, carrot, mustard
PÂTÉ DE FAISAN – pheasant and heritage pork pâté, dried plum, wild chanterelle
SAUCISSON SEC – pork, red wine,black pepper, dry sausage
JAMBON DE PARIS
CORIANDER AND CARROTS, HORSERADISH BEETS, CORNICHONS, MUSTARD
GÂTEAU BASQUE – basque custard cake, brandied cherries, vanilla anglaise
YUM! – hazelnut and sweet potato flan, blood orange – ceylon ice cream
CHOCOBON – chocolate banana swirls, lime ganache bites, chocolate sablé, banana-lime sorbet
Located close to Lincoln Center and focused largely on wine, charcuterie, and the pre/post theater crowd of New York Bar Boulud had always been on my ‘to-visit’ list and with previous visits to a number of Daniel’s restaurants the expectation was that of quality cuisine and excellent service – the former largely assured given the menu’s focus on the terries of Gilles Verot while the later did not quite meet the previously high standards of Daniel, Café Boulud, or DBGB, or Bistro Moderne…though it was still competent, though seemingly preoccupied and disinterested. Speaking to the food – one order Grande Charcuterie and a trio of desserts shared amongst a party of three would prove an admirable lunch and with both sweets and savories amenable to sharing we all sampled widely, for myself the intense Pate Faisan and head cheese standing out amongst the pack the classic gateau basque and both modern desserts were excellent; the chocobon amongst the best citrus-meets-chocolate desserts I’ve encountered.
