|Chef Daniel Boulud
Daniel Boulud was raised on his family’s farm near Lyon, France where he grew up surrounded by the rhythms of the seasons, produce fresh from the fields, and of course, his grandmother’s home cooking.
After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a chef in some of the city’s finest kitchens, he made his way to the United States. His first position was as chef to The European Commission in Washington, DC.
He then opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City and served as Executive Chef at New York’s Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Daniel Boulud opened his own namesake restaurant DANIEL on Manhattan’s Upper East Side.In just a year after opening, the restaurant was rated “one of the ten best restaurants in the world” by the International Herald Tribune.
This amazing Chef was just getting started and opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming guests to a spot with the cosmopolitan chic of a Parisian rendez-vous . Not to let grass grown under his feet, In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. “DB” is a casual and contemporary restaurant in the heart of midtown, just steps from
the theater district. In this venue his latest menu offers updated bistro cooking rooted in French tradition.
We traveled to the vibrant city of Miami , Florida to the opening of db Bistro Moderne which is a sister property to the db Bistro Moderne in New York. Located in downtown’s new Metropolitan Miami development, the JW Marriott Marquis Miami provides db Bistro Moderne with a busy , urban setting, where guests can enjoy great cooking in a relaxed , distinctive environment.
The restaurant’s interiors by renowned designers, Yabu Pushelberg, feature a dining area with contemporary accents and 18-foot ceilings, a stylish bar and lounge and even street-level terrace overlooking the Miami river.
DB Bistro is located just off the breathtaking lobby with its marble floors , chandlers and sleek modern décor. From the time we walked into Daniel Boulud’s newest creation we could feel an urban vibe starting with the hip lounge across from the hostess table. Entering the main dining area Yabu Pushellberg’s interior jumped out at us with its comfortable , modern and elegant soft earth tones. After being seated we were greeted by the very impressive and immaculately attired Sommelier John Mayfield who guided us to a nice Albarino to get our experience started.
Having dined at a Daniel Boulud restaurant in the past we knew we would be in for a great adventure. We were anxious to see what twists ( if any ) we would see on his Miami menu. Starting off with Fomages like Brie de Meaux from France , the list also featured a nice Blue “Roraing
40’s from Australia and a Chevre Humbolt Fog from the United States.
PETITS PLATS CHAUDS
White Burgandy Snails , Garlic , Parsley, Potato
Roasted Loin , Merquez, Sweet and Sour Eggplant ,
Couscous Croguette , Sheeps Milk Yogert and Lamb Jus
SPECIALTIES DE LA MAISON
THE ORGINIAL db
Sirloin Burger filled with Braised Short Ribs , Foie Gras and Black Truffle, Served on a Parmesan Bun, Pommes Frites
Puff Pastry , Tomato Confit , Goat Cheese ,
Frisee , Basil Pesto Sause
We could have closed our eyes and picked anything off of the menu and it would have been a classic Boulud work of art. Every item
on the menu such as DANIEL BOULUD’S SMOKED SALMON with capers on pumpernickel toast , the very classic BOEUF BOURGUIGNON prepared with Duo of Celery and Black Truffle Vinaigrette and of course CRISPY DUCK CONFIT, a lovely dish with Sautéed Spinach , Pommes Lyonnaise and Sauce Forestiere you could not go wrong.
Of course no evening at any Daniel Boulud venu would not be complete without Dessert. Chef Patisser Jerome Maure and General Manager German Alvarado send out a nice sampling of luscious decadent creations. A nice local touch to the desert choices is the COUPE L’IMPERATRICE, Coconut Tapioca Pudding and Key Lime Selee, Champagne Mango-Pandan Ice Cream.
Daniel Boulud’s db Bistro Moderne is a treat for Boulud veterans and first timers alike. The veterans can appreciate classic French cuisine that keeps them coming back to Boulud venues all over the world and first timers can “ fall head over heels” with a dining experience to be remembered for a lifetime . The impeccable service and classic French cuisine with a Miami twist is what db Bistro Moderne is all about and should be a destination restaurant on any visit to Miami.