Three-Michelin-starred Daniel Boulud opens his first UK restaurant today

07 May 2010 by
Three-Michelin-starred Daniel Boulud opens his first UK restaurant today

Bar Boulud, London opens its Knightsbridge doors today for breakfast, lunch and dinner.

Daniel Boulud's first restaurant this side of the Atlantic is a French-inspired bistro and wine bar located at the Mandarin Oriental Hyde Park. It follows the format of Bar Boulud in New York.

The Adam D. Tihany-designed interior features a zinc-topped bar and open kitchen, and includes walled wine creations from Chef Boulud's favourite vintages and photography of various renowned Lyon bistros and brasseries.

Guests can also watch the chefs at work at the charcuterie bar running along the edge of the open kitchen or dine in one of the two interconnecting private dining rooms, both seating 16 people each.

A full bistro menu is based on seasonal, rustic French cooking and includes signatures dishes such as Truffled White Sausage, Grilled Atlantic Sea Bass, Braised Rabbit Ragout and Coq au Vin as well as a selection of terrines and pâtés made on site under the direction of acclaimed charcutier Gilles Verot.

With a focus on Burgundy and the Rhône Valley, a wide selection of wines, by the glass and by the bottle, are available alongside draft beers from small, artisanal producers and continental microbreweries.

Trained in France by legendary chefs Roger Vergé, Georges Blanc and Michel Guérard, Boulud opened his first restaurant Daniel in New York in 1993, which last year received three-Michelin-star status. Daniel was followed by Café Boulud, Bar Boulud, DB Bistro Moderne and, most recently, DBGB jasperKitchen and Bar, on the Bowery.

See the 21 May issue of Caterer and Hotelkeeper for a full interview with Daniel Boulud.

Three-Michelin-starred chef Daniel Boulud set to open restaurant at Mandarin Oriental hotel in London >>

Daniel Boulud's flagship New York restaurant gains three Michelin stars >>

Heston Blumenthal restaurant will open in London Mandarin Oriental >>

By James Stagg

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