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The International Cuisine of Daniel Boulud

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The International Cuisine of Daniel Boulud


The International Cuisine of Daniel Boulud 

Whenever a young chef with great promise would find their way into my kitchen I would give them a copy of 'Daniel Boulud - Letters to a Young Chef'. I gave one to Amy in 2004. To me, it explained what being a chef meant in a very concise and frank way. Chef Boulud has countless restaurants all around the world and has influenced the way we dine in this country for over twenty years. Join us as we work through some of his most noteworthy dishes…we’ll start with a salad of baby beets, goat cheese, pistachio and greens then prepare a main course of Paipiette of Cod (cod wrapped in potato) with braised leeks, parsnip purée and tomato Beurre Blanc. Then to finish, orange ricotta pastry with milk chocolate sauce, Chantilly cream and candied orange rind. $69.99   



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