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Sample Restaurant DANIEL's cuisine in our photo gallery. |
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Cuisine
Chef Daniel Boulud's ambition is to offer each client a memorable dining experience; memorable for the indisputable quality of the ingredients, expert preparation and beautiful presentation. First time clients discover a French chef celebrating each season's most glorious ingredients and revealing their delicious flavors. Regular customers enjoy the depth of his culinary knowledge and imagination, constantly savoring new dishes from the daily market-inspired specials as well as tasting menus with his interpretation of classic recipes.
To ensure the excellence of his cuisine, Daniel Boulud has established a kitchen brigade trained in the French tradition respecting the techniques, hierarchy and discipline of their trade. Executive Chef Jean François Bruel, along with Pastry Chef Dominique Ansel, directs a team of over 40 cooks and sous chefs, representing a rich array of cultures and nationalities. Together, they work in 4000 square feet of a state-of-the-art kitchen, designed by Chef Daniel Boulud himself.
Cutting edge kitchen equipment designed especially for DANIEL enhances precision and technique, inspiring the Chef to create new recipes. Electric induction cooking assures the consistent temperature control so essential to preparing delicate fish and meats. A Labresse-Girardon rotisserie oven enables the kitchen to turn out sumptuous roasts basted in their own juices.
In winter, the chef celebrates black truffles from Perigord in dishes such as: Maine Sea Scallops Layered with Black Truffle in Golden Puff Pastry or Roasted Squab Stuffed with Foie Gras and Black Truffle, Winter Vegetables and Chestnuts.
Daniel delights in the arrival of spring with asparagus, morels and delicate peas. He highlights them on his menu in the guise of his celebrated Asparagus, Lobster and Artichoke Salad with Fresh Hearts of Palm and Meyer Lemon Dressing; Chilled Five Pea Soup with a Rosemary-Infused Cream, Bacon and Crisp Croutons; or finally, Morels with Duck and Foie Gras Stuffing.
Summer comes to life on Daniel's menu with fragrant tomatoes, chanterelles and local sweet corn. He adds his own personal touch to them in Chilled Summer Tomato Gelée with Opal Basil, Peekytoe Crabmeat and Spicy Avocado; Roasted Tuna with Country Bacon, Chanterelles and Truffled Beef Jus or Corn Crepes Filled with Chanterelles, Farmers' Market Vegetables and Chives.
During the autumn months, the fragrant, earthy white truffles of northern Italy inspire the chef as he shaves them over luxuriant Risotto with Porcini or enhances a dish of Braised Turnips Stuffed with Pigs Feet and Fall Mushrooms with White Truffle Sauce.
Our dessert menu features chocolate creations such as "Marjolaine" with Hazelnut Bitter Chocolate Ganache, Cinnamon Cappuccino and Java Coffee Ice Cream. Pastry Chef Dominique Ansel also offers dishes inspired by the fruit harvest such as Roasted Banana with Coconut-Passion "Succes", Exotic Fruit Sauce and Ginger Ice Cream. His selection of ice creams and sorbets reflects the seasons. A splendid array of petit fours including madeleines, tender and warm from the oven, accompanies your coffee. Last but not least, hand-made chocolates add a final flavorful touch to a wonderful meal.
Three Course Prix-Fixe Menu $105 with Wine Pairings $60
Six Course Seasonal Tasting Menu $175 with Wine Pairings $95
8 Course Seasonal Tasting Menu $195 with Wine Pairings $110
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