Word: boulud
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...every day. The city, which can still mark the year its first privately owned restaurant opened (1980), now boasts some 20,000 dining establishments, whose fare ranges from increasingly refined cooking from all corners of China to haute cuisine from world-renowned chefs like New York City's Daniel Boulud, who has been in the capital to supervise the soft opening of his first restaurant outside the U.S. Recently, Boulud and I toured one of the city's bustling wet markets, then dined on our purchases at the new eatery, in a building off Tiananmen Square that housed the American...
...became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger...
...just the opportunity to charge a lot for ground beef that appeals to chefs. A year before Boulud's burger, executive chef Sang Yoon, then 29, ditched his job at Michael's in Santa Monica, Calif., to take over a nearby tiny dive bar called Father's Office and cook burgers. "Fine dining is not how people wanted to engage chefs anymore," Yoon says. "It's not the most fun night to hang out." Father's Office is now one of the most crowded restaurants in L.A., with people willing to stand in order to eat Yoon's $12 burger...
...topped with lime pickle aioli and peekytoe crab beignets, all washed down with Dom Perignon Brut 1999. Then came the main courses. Adria prepared Ostras Con Pistachio Verde y Citricos (oysters with green pistachios and citrus; Wakada presented Ravioli of Asahi Crab with Crab Terrine and Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with King Richard Leeks, Spice-Poached pruneaux d'Agen and Black Winter Truffle Coulis. Renowned pastry chef Pierre Herme, who runs swank...
Kaysen has also attracted impressive mentors, including Daniel Boulud, the award-winning French chef who owns restaurants in New York City, Las Vegas and Palm Beach, Fla., and Charlie Trotter, the famed Chicago chef who has been a Bocuse judge. Both have high hopes for their protégé. "Gavin has the passion for French cuisine, a very good palate, and he's a master of technique and timing," says Boulud. "And he's very meticulous and detail oriented, which is crucial." Trotter, who has been following Kaysen's career since the younger chef applied for an internship in his kitchen...