Daniel Boulud is a French chef with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore. He is best-known for Daniel in New York City which has one of only five Manhattan restaurants with the New York Times’ coveted four-star rating. His new book ‘Daniel Boulud: Cocktails and Amuse-Bouches For Her and For Him’ is great… get it!
It would depend on the season, and upon whatever Alain Ducasse would like to cook for me. A multicourse menu might include a soup; a foie gras terrine; seafood such as lobster or langoustine; a fish course; perhaps some game bird such as squab, pheasant, or partridge; a beef or lamb dish; a cheese course; and to finish, at least two dessert courses, followed by chocolates and petits fours.
The Hall of Mirrors at Versailles.
Incredible white burgundies such as Montrachet Domaine des Comtes Lafon 1986, Motrachet Ramonet 1982, and Musigny Comte de Vogüé 1962; red burgundies such as Domaine de la Romanée-Conti La Tâche 1959, l’Eglise-Clinet, Pomerol 1947, and La Mission Haut-Brion 1955; and from Bordeaux, a 1921 Château d’Yquem.
Mozart and Bono would play live.
I would dine alongside Apicius, Bacchus, Marie-Antoine Carême, Escoffier, and Paul Bocuse.
Alain Ducasse, bien sûr.
November 29th, 2011 12:00 pm