In May 2021, New York City lost one of its finest dining institutions when chef Daniel Boulud’s Café Boulud shut its doors. But we know now that the closure was only temporary: On Friday, Dec. 15, Boulud’s Dinex Group will be reviving Café Boulud in a new location at 100 East 63rd Street on the Upper East Side (formerly home to Altamarea Group’s Vaucluse.) Dinex is opening the restaurant in collaboration with the hospitality team at luxury real-estate developer and lifestyle services company Barnes International Realty.
Café Boulud was a New York mainstay for decades at its original location and earned a Wine Spectator Best of Award of Excellence for its wine list, an award currently held by the restaurant’s three sibling locations, in the Bahamas, Canada and Florida. (Boulud’s other Manhattan restaurants include his flagship Grand Award winner Daniel and Best of Award of Excellence winner Boulud Sud, and he is planning to open another Café Boulud location in Los Angeles.) Café Boulud holds sentimental significance for the chef; it is named after and inspired by the restaurant his great-grandparents opened on their farm near Lyon, France.[article-img-container][src=2023-12/tt-cafeboulud-boeuf-121223b_1600.jpg] [credit= (Bill Milne)] [alt= Plate of short ribs next to a glass of red wine][end: article-img-container]
“The legacy of Café Boulud is so near and dear to me,” says Gavin Kaysen, who served as executive chef and director of culinary operations for Boulud from 2008 to 2014 and now operates his own Restaurant Award–winning restaurants in Minneapolis. In early December, Kaysen and fellow Boulud alumni flew into New York City to help christen the new kitchen for a private event. “The pivotal moment for me was when I went to see Daniel’s parents in Lyon… [The house] that I was staying in was the original Café Boulud built in 1901; the restaurant was their home. It’s so special to see the family history of Café Boulud.”
Café Boulud will offer Boulud’s signature cuisine, now arranged into four “inspirations” and served à la carte: “La Tradition” spotlights classic French dishes (think poulet rôti basted in buckwheat butter); “La Saison” features seasonal plates like roasted duck with persimmon jam; “Le Potager” flexes the versatility and breadth of vegetables from local farmers markets; and “Le Voyage” takes inspiration from culinary traditions beyond France, the first of which will be that of Thailand. Romain Paumier, an alum of the original Café Boulud and currently the executive sous chef at Daniel, will head Café Boulud as executive chef. Katalina Diaz, previously of Daniel, will be the pastry chef.[article-img-container][src=2023-12/tt-cafeboulud-interior-121223_1600.jpg] [credit= (Bill Milne)] [alt= The Art Deco–inspired new interior of Café Boulud, with pieces of modern art][end: article-img-container]
The wine list will be focused on selections from throughout Boulud’s native France. Captained by lead sommelier Victoria Taylor (formerly of Bar Boulud), the program will not only highlight celebrated regions like Champagne, Burgundy, the Rhône Valley and Bordeaux, but beloved and smaller regions such as the Jura, Savoie and the Loire Valley. The program will begin with 575 selections, backed by 5,000 bottles in the cellar. “We definitely expect the program to grow,” Taylor told Wine Spectator via email. “We’re not starting with the cellar that the amazing sommeliers at the former Café Boulud space curated, but we’re proud of the initial selections we’ve made.”
Taylor aspires to curate a larger range of verticals from esteemed Bordeaux estates and horizontals of Burgundy lieux-dits. The current…
Source : https://www.winespectator.com/articles/cafe-boulud-reopens-in-new-york-city