As we prepare for the long-awaited arrival of Spring, the palate drifts towards lighter, fresher red wines of vibrancy and lift. This week at Bar Boulud, we feature Beaujolais poured from the panier, and our Award-Winning Charcuterie.
One of the great joys of this job is having the opportunity to speak with Chef Daniel on the subject of the cuisine of Lyon. Daniel speaks passionately of the classic Lyonnais repertoire of regional dishes, educating the listener on how these dishes evolved through time, and were then transformed in the kitchens of Escoffier, La Mère Brazier, and Paul Bocuse. But before too long, even amongst the stories of these legends, the conversation will inevitably turn to one of Daniel’s true loves, Charcuterie.
At Bar Boulud, with the help of famed Charcutier Gilles Verot, we have established one of the most well-loved Charcuterie programs in the United States. Classics like Pâté Grand-Mère, with chicken liver, port and cognac, are sure to tug at the heartstrings of anyone who feels a connection with French food. The menu at Bar Boulud is diverse, comprehensive and delicious.
This week, we pour classic Beaujolais wines like one could find a good Bouchon in Lyon, all from large format. We will have beautiful wines from Jean Foillard as well as Alex Foillard, both from the excellent 2016 vintage. We will pour an old-vine Beaujolais-Villages from Frédéric Aublanc, as well as a truly delicious 2016 Fleurie from Métras. Please also keep an eye out for the 2014 Fleurie from Anne-Sophie Dubois, a young winemaker who is gathering a lot of buzz after a string of successful vintages. We will also open our final jeroboam from the one and only Lapierre.
Please join us this week at Bar Boulud for classic Charcuterie and some of the greatest hits of Beaujolais!
Morgon ‘Côte du Py’ 2016
Fleurie ‘L’Alchimiste’ 2014
‘Raisins Gaulois’ 2017
Poured from a 3-Liter Jeroboam
Beaujolais-Villages ‘Cuvée la Bachasse’ 2014
Domaine des Billards,