Lunch in New York City’s Bar Boulud

CULINARY wonders never cease in New York City!

Since my daughter, Patricia, works for New York Celebrity French Chef Daniel Boulud’s (DB) at the DB Bistro Moderne in Times Square, I have gained access to exquisite culinary

experiences one can only aspire for. Chef Boulud owns the Dinex Group, which operates five award winning restaurants and a catering company in New York City. The fine dining flagship, Daniel, is a 3 Michelin star Relais & Chateau member where US President Barack Obama recently dined. I have so far dined several times at DB Bistro Moderne, DBGB Kitchen & Bar in Soho and the latest at Bar Boulud along Broadway across the renowned Lincoln Center for the Performing Arts in the Upper Westside of Manhattan.

Marivir Montebon with daughter Nikki and I were making the most of NYC Restaurant Week. So we decided to celebrate Nikki’s 19th birthday with lunch at Bar Boulud where Patricia made the reservations for us. Bar Boulud is Chef DB’s casual wine bar and bistro where sumptuous array of house made charcuterie complements classic bistro cooking. Signature terrines, pates, galantines, roulades, rilettes, hams sausages are served from a Charcuterie Bar with communal seating against an impressive wall of choiced wines. Charcuterie is a French branch of cooking devoted to prepared meat products primarily from pork. Back home, Charcuterie is included in the Garde Manger Chef’s repertoire. Garde Manger is French term for a cool, well-ventilated pantry area where cold dishes are prepared.

In any DB restaurant, our magic word is “Patricia” since we get special treats from the chefs. As soon as we were seated, a small Charcuterie Board, compliments of the Charcuterie Chef, was served. The three-course Prix Fixe lunch menu includes soup or salad, main course and dessert. After enjoying the charcuterie board of galantine, terrine and assorted cold cuts and ham, condiments and mustards, I had Soupe de Bettrave—a chilled roasted beet soup with crema fraiche or soured cream and pumpernickel croutons. Marivir went for Salade de Roquette—baby arugula, shaved comte cheese, tomato lightly tossed in white wine vinaigrette. Nikki had Pate Grand Mere or Fine ground

country pate. The entrees were all exquisite: Fricassee de Lotte—Long

Island Monk Fish Cheeks in white sauce served with white beans, red pepper and black olives; Gnocchi Aux Tomato et Mais—potato gnocchi with smoked tomato, roasted corn, rabbit confit, brown butter and parmesan cheese; Steak Roti Aux egume du Marche—roasted black angus top

irloin, crushed potatoes and market vegetables. The desserts are always delightfully glorious in any DB restaurant.

My eyes started feasting on them as soon as they were served. I am always overwhelmed by the artistry of a DB Pastry Chef. And they are all as delightful as the presentation: Pamplemousse et Myrtilles (grapefruit tart, honey foam, blueberry compote and lime coulis), Sorbets et Glaces (chef’s selection of house made sorbet and ice cream), Chocolate Praline et Café (warm liquid chocolate, praline sponge cake, coffee espresso sorbet that was presented with a lighted candle and a birthday greeting), Gateau Basque (an exquisite tart from Pays Basque Region of France created by Chef Daniel Boulud with Pastry Chef Eric Bertolo with a flaky crust that surrounds pastry cream with candied strawberries).