Christmas in New York: Bar Boulud

By COLETTE ROSSANT Were you dreaming of spending Christmas in Paris this year? Alas! -- Has the economy played a dirty trick and left you stuck in New York? Have no fear! You can experience a Parisian lunch or dinner right here in New York at Bar Boulud, a little corner of Paris facing Lincoln Center. The long and narrow vaulted restaurant resembles a wine cellar, but look west. At the entrance are large windows overlooking Broadway and Lincoln Center. There you can gawk at passersby while sipping espresso and munching on Sandwich Jambon Beurre, a traditional ham sandwich on a crusty baguette. Or, try the Croque Monsieur, a warm ham and Gruyere sandwich topped with a light, creamy bechamel, then baked. There are tables outside waiting for the weather to warm up next Spring. As its name implies, Bar Boulud has excellent wines, but it is also a restaurant. And it serves -- seven days a week -- French fare as authentic as any bistro in Paris. How not? -- Daniel Boulud with Damian Sansonetti have created Bar Boulud. The fare is simply delicious -- and reasonably priced. Please note a first in New York: Bar Boulud serves authentic Charcuterie from Pate de Campagne to Boudin Noir and Boudin Blanc. Now, if you are tasting charcuterie for the first time, Super Chef recommends: “Degustation de Charcuterie” a plate of small triangles of Lapin de la Garrique (a rabbit pate) Fromage de tete (head cheese terrine) prepared by the French chef Gilles Verot (who won a gold medal for his dish) slices of French ham Such a feast comes condiments such as sauté mushrooms, beets with horseradish, and a real celery remoulade tossed in a tangy mayonnaise. Bar Boulud menu offers reasonably priced prix fix menu: a choice of a main course with an appetizer or a dessert. On a cold night, after seeing a show at Lincoln Center, Super Chef warmed to a velvety sun choke soup with wild mushroom custard. Boudin Blanc, a Christmas special, followed, with a truffled white sausage as light as air, served with fluffy mash potatoes. Super Chef dug into the very Parisian Steak Frites, a tender Angus steak with crisp golden French fries. (If one day you want to feel "really Parisian" and adventurous, go for the boudin noir -- and the best blood sausage this side of the Atlantic: light, sweet, with just the right spices. That's what the French eat on Christmas Eve!) For dessert, Super Chef splurged on the Iles Flotante: sweet poached egg whites floating on a sea of vanilla cream topped with red crackling praline: sweet dreams. Previous articles: Vancouver: Daniel Boulud and Jean-Georges Vongerichten After Hours with Daniel Boulud Daniel Boulud Settles Lawsuit Daniel Boulud Likes Colbert;s Americone Celebrity Food Fight: Daniel Boulud 2006 James Beard Awards: Note Daniel Boulud Daniel Boulud v. Todd English: Initial Branding Daniel Boulud: Making It Big on Oprah;s O Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, Daniel Boulud --> back to Super Chef