For Chef Daniel, Bar Boulud has always been closely tied to the traditional dishes of his childhood in the French countryside. While such Lyonnaise classics as coq au vin have long graced the menu, this spring, summer, and fall, we invite guests to experience a greater breadth of France’s culinary heritage through a new program that explores beyond the boundaries of Burgundy.
Throughout the spring, we enjoyed the minerally wines and clean, fresh cuisine of the Loire. Now, as temperatures start to rise, we head south for a taste of sun-drenched Provence.
Fall: Rhône Valley
Available at all three locations of Bar Boulud (New York, London, and Boston), these rotating seasonal menus will include interpretations of regional classics by Executive Chefs Alexander Burger, Chef Thomas Piat and Chef Michael Denk. In addition to featuring these iconic dishes and charcuterie preparations, our wine list will also reflect our travels with special by-the-glass pours and featured bottles. We invite you to join us on this gustatory journey, as we travel even deeper into the heart – and the history – of French cuisine.