Well-known New York restauranteur Daniel Boulud is opening his first European restaurant in the Mandarin Oriental London. Boulud, who is French but has lived and worked in the US for over 20 years will be bringing his Bar Boulud restaurant, opening in a previously unused space beneath the hotel.
As previously reported on businesstraveller.com, the hotel is set to host a new Heston Blumenthal restaurant (see online news June 25) and now the hotel will also have the new Bar Boulud from Spring 2010. Designed as a "French inspired bistro and wine bar... bringing into play French techniques applied to the finest ingredients.
Located at street level with its own entrance directly onto Knightsbridge, the Adam D. Tihany designed restaurant, will seat 165. Tihany conceived the restaurant interior with contemporary references to French wine making culture. The bar lounge will feature "architectural, vaulted ceilings paired with classic materials such as wood, leather, cork, and zinc. Wine barrels were the inspiration behind the vintage oak floors and wainscoting, and deep red leather banquettes and chairs conjure the warm depths of a delectable Burgundy." Other features incdlue a zinc-topped bar with a cork panel coating dominating the front of the restaurant.
The international expansion follows successful opening for Boulud in Beijing and Vancouver. In Beijing the chef opened a Maison Boulud in the former US Embassy compund, built in the 1990s next to Tienanmen Square.
The chef has also opened the DB Bistro Moderne in Vancouver, "a contemporary interpretation of a classic French bistro".
Tom Otley writes: Last month I visited the New York branch of Cafe Boulud (pictured top), located at 1900 Broadway, just across from the Lincoln Centre on the Upper West Side of Manhattan. The place feels like a wine bar, yet this wine cellar has a charcuterie bar rather than a more traditional space, and the design cleverly plays on the theme of being both rural and urban, traditional and modern. A backlit gravel wall, Burgundian farmhouse stone floor, furnishings made from white oak traditionally used for wine barrels and booths along one wall make it an intimate space, and a waming one, suitable for a menu of classics. Opening in January 2008, the place has won many awards and is very popular with both local residents and business people. The food is superb, with a large selection of terrines and pates by award winning Parisian charcutier Gilles Verot. Particularly recommended is the Degustation de Charcuterie,($22 for a small board, $46 for a large board) which includes, amongst other things, Lapin de Garrigue (Provencal pulled rabbit, carrot, zucchini and herbs); Tagine d'agneau (terrine of slow cooked spiced leg of lamb with eggplant and sweet potato); and Compote de joue de boeuf (shredded slow-braised beef cheek with confit and pistachio, all served with a side order of condiments and mustards). Main courses include such classics as Boeuf aux carottes with a braised flatiron steak which had that rare "melt in the mouth" quality, served with local market carrots and green onion confit ($25) and Boudin Blanc - truffled white sausage with mashed potatoes ($26).
Downstairs there are three private rooms decorated with framed antique corkscrews and clippers for the harvest.
Earlier this month, Boulud was honoured with Three Michelin Stars for his New York-based restaurant, Daniel. Bar Boulud, London will open from 11.00am to 2.00am daily.