By: Chandler Presson By: Chandler Presson | March 29, 2024 | Food & Drink, Feature,
Platform by JBF ended an incredible first year of excellent culinary programming with an evening honoring the crème de la crème of New York dining: Daniel Boulud’s Dinex Group, including Restaurant DANIEL, Café Boulud, Le Pavillon, Bar Boulud, Centurion NY, Jōji, Blue Box Café, Le Gratin and Épicerie Boulud.
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With Boulud helming multiple Michelin-starred restaurants and boasting six James Beard Awards, including Outstanding Chef and Outstanding Restauranteur, the Dinex Group x JBF pairing is truly a match made in heaven. The evening, titled “A Tasting of Daniel Boulud’s New York,” brought together an array of talented Dinex chefs and staff who showcased the finest dishes from their respective restaurants for a truly unmatched culinary experience.
The evening began with hors d’oeuvres from multiple Dinex Group concepts, including a chu toro with ponzu vinaigrette from Jōji and a vegetable quiche and golden egg from Blue Box Café. Guests enjoyed the passed bites while sipping on sparking wine from Skurnik Wines & Spirits before taking their seats and enjoying the first of the incredible bread service by Dinex Group master baker Melanie Legoupil.
The first course was a chilled five pea velouté with rosemary cream and garlic croutons from Bar Boulud. Creamy yet bright, it provided the perfect segue into the second course, St. Jacques Au Champagne, a scallop with leek, celtuce, Pommes Anna, and Champagne Beurre Blanc from Café Boloud. Undoubtedly a highlight of the evening, guests remarked on the scallop’s perfect preparation. Next, from Le Pavillon's Coulibiac, puff pastry-wrapped Arctic char with Swiss chard and Beurre Rouge, which was topped off with a poached quail egg. Restaurant Daniel’s Stuffed Lamb Saddle served with Manouri, spinach and Jus d’Agneau á la Menthe wowed guests with its rich yet balanced flavor. Dessert was Centurion’s Poached Rhubarb with crispy brioche, yogurt and thyme, which was so tasty it garnered multiple questions during the Q&A portion of the evening. Finally, petit fours from Restaurant Daniel were the capstone to the incredible evening, with the passionfruit and blueberry marshmallows blowing guests away.
The evening truly exemplified all Boulud has accomplished since his arrival in the U.S. in 1982. Each chef gushed over Boulud’s contributions to their careers, with many working alongside the chef for multiple decades, a true testament to his leadership. Boulud might have huge successes to look back on, but if “A Tasting of Daniel Boulud’s New York,” is any indication, he’s just getting started.
Photography by: Max Flatlow