Bouley Restaurant a Hint of French Countryside in NYC

October 23, 2015 by

Bouley Restaurant

David Bouley was born and raised on his grandparents’ farm not far from Storrs, Connecticut. Life on the farm made an impact on him and, when combined with his French heritage, developed into an appreciation for carefully crafted healthful meals.

He learned to use fresh ingredients year round  including things like late summer heirloom tomatoes, white truffles in the fall, exotic fruits in the winter, and wild ramps in the spring. So no matter what season you visit the Bouley Restaurant on Duane St., in NYC, you’re in for an unforgettably delicious experience.

Bouley Restaurant

Bouley Offers a Selection of Sophisticated Menus

Bouley offers a selection of sophisticated menus including a lunch a la carte menu featuring appetizers like wild mushrooms, chilled oysters, porcini flan and soft shell crab.

There is also a a wide range of entrees including wild Alaskan salmon, New England sea bass prepared Portuguese style using organic tomatoes, organic Colorado lamb prepared with puree of zucchini mint, fire burnt eggplant and rose olives, and a unique venue of desserts.

Before your visit, be sure to check out their complete menu on their website.

For the adventurous palate or those who can’t make up their mind, they offer a lunch “tasting menu” that includes five courses and, for an additional fee, wine pairing.

Dinner guests can also choose from two menus. The Dinner Prix Fixe offers 3 courses with sommelier wine pairing available for $85, or a dinner tasting menu including six courses and again wine pairing available for an added cost.

Bouley Restaurant

Baked Goods

The Bouley Restaurant also features freshly made baked goods created by head baker, Aboubacar Ciomande. Try any of the specialty recipes like slices of the Auvergne, the Lodeve and other breads like fig, saffrom walnut, pistachio hazelnut and more served warm from a cart.

David Bouley’s early years on his grandparents’ farm inspired him, and since then he’s worked with great chefs across Europe, including Roger Verge, Paul Bocuse, Joel Robuchon, and Gaston Lenotre.

His background makes him a one-of-a-kind chef — one Chef Charlie Trotter has called “the most influential chef cooking in the United States.” Next time you’re in New York, taste his culinary experience for yourself at Bouley Restaurant.

Photo credits: Fortune MagazineHillary Davis, Fortune Magazine

Related Posts Plugin for WordPress, Blogger...

Be Sociable, Share!

Share your view

Post a comment