“The most French of New York restaurants and vice-versa”
Maître de Maison
- Pierre Siue
Nestled in the heart of Manhattan, Lyon-born Chef Daniel Boulud has become one of America’s most celebrated chef-restaurateurs. His reputation may be international, but his warm, welcoming style remains very personal. His mantra is to “prepare the finest American produce according to French culinary tradition.” Superb ingredients are skillfully combined, elevating rustic dishes to new levels of refinement, sophistication and pleasure. In Boulud’s masterful hands, the best American regional products, from Nantucket Bay scallops to Montana beef, are cooked to perfection in a restaurant where a contemporary décor is elegantly juxtaposed with striking neoclassical architecture.