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.
the theater district. In this venue his latest menu offers updated bistro cooking rooted in French tradition.
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.
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
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
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.