Café Boulud

• Four distinct menu inspirations: Café Boulud offers a unique prix fixe menu divided into four sections—classic French cuisine, "La Saison" (seasonal), vegetarian farmers' market dishes, and "Le Voyage," which features international flavors. Diners can choose one style or mix and match for a multicourse meal, showcasing sharp execution and elegant presentation.

• Art Deco and vintage-inspired interior with rotating European art: The restaurant's design by Jeffrey Beers International features vaulted ceilings, plush banquets, black-and-white tile, and varnished wood floors, evoking a vintage feel reminiscent of the original location. It also includes a rotating gallery of 20th-century European artwork by artists like Miró, Matisse, and Calder, blending fine dining with a museum-quality art experience.

• A culinary homage to the chef’s heritage and New York legacy: Café Boulud is named after Daniel Boulud's grandparents' restaurant on their French farm, linking the menu and atmosphere to his childhood in Lyon. The restaurant celebrates both French culinary traditions and Boulud’s impact on Manhattan’s dining scene since 1982, maintaining a signature four-category menu format and a welcoming neighborhood vibe despite its recent rebirth at a new address.

The most honored or signature ingredients at Café Boulud, New York, reflect the restaurant’s dedication to French classics, seasonal market specialties, and globally inspired flavors. Key ingredients include:

• Swordfish: A prized fish used with precision to maintain tenderness and a slightly raw center, often paired with cauliflower purée, romanesco, capers, and lemon gremolata to balance flavors in a refined dish.

• Local fish varieties (black sea bass, red snapper): Central to the signature Bouillabaisse, a traditional Provençal fish stew that Café Boulud has adapted with local fish and seasonal vegetables, showcasing a blend of classic and modern French cuisine.

• Cauliflower: Used in purée form to complement seafood dishes like swordfish, adding a creamy texture and subtle flavor that enhances the overall dish without overpowering it.

• Artichoke: Featured in delicate raviolini fillings, artichoke puree contributes a creamy, refined element that balances complex flavors in the menu.

• Chestnut: Highlighted in desserts such as the “baked” Mont Blanc with chestnut ice cream, reflecting the restaurant’s attention to seasonal and sophisticated ingredients in both savory and sweet preparations.

These ingredients are significant as they represent Café Boulud’s commitment to classical French technique, seasonal freshness, and a harmonious balance of flavors that are both familiar and innovative.