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Chef Daniel Boulud enters UK restaurant market with Mandarin Oriental

Designed as a French inspired bistro and wine bar, Bar Boulud, London will follow the successful format of Bar Boulud in New York which has achieved significant acclaim.
Daniel Boulud’s culinary roots can be traced back to his family farm near Lyon, France where he developed a love of home cooking using fresh seasonal produce. While it is in New York City that Boulud has mastered the culinary scene, he was first trained in France by legendary chefs Roger Vergé, Georges Blanc and Michel Guérard. He moved to the US in 1982 where he first rose to fame as Executive Chef at the legendary Le Cirque. Boulud opened his own restaurant, Daniel, in New York in 1993, followed by Café Boulud, Bar Boulud, DB Bistro Moderne and, most recently, DBGB Kitchen and Bar, on the Bowery.
Bar Boulud, London will bring into play French techniques applied to the finest ingredients. A full bistro menu will include signature terrines and pâtés made on site under the direction of Gilles Verot, one of France’s most highly acclaimed charcutiers. With a focus on Burgundy and the Rhône Valley, an impressive selection of wines, by the glass and by the bottle, will feature old world wines as well as new world selections made in the Rhône or Burgundy spirit.
Located at street level with its own entrance directly onto Knightsbridge, the Adam D. Tihany designed restaurant, will seat 100 in the dining room and 40 in the bar. Tihany conceived the restaurant interior with contemporary references to French wine making culture. The bar lounge features 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.
A unique bar topped in zinc with a cork panel coating will dominate the front of the restaurant. A sleek open kitchen will be a focal point of the main dining space. As with its sister restaurant in New York City, guests may choose to dine at the charcuterie bar, featuring an impressive glass counter, displaying the restaurant’s signature terrines as well as a selection of cheeses.
“Daniel Boulud is an outstanding chef, known for offering a fresh take on French classics. He produces exceptionally cool restaurants serving sensational food at great prices. Boulud is one of those rare chefs who is every bit as attentive to ambiance, comfort and value as he is to the quality of his cooking. Bar Boulud will introduce an exciting new concept to the London dining scene,” commented David Nicholls, Corporate Director of Food Beverage for Mandarin Oriental Hotel Group.
“With a partner like Mandarin Oriental, the prospect of coming to London was irresistible. I have been visiting family in London for decades and often thought about what kind of place I would open there,” said Boulud. “As a French Chef who has made New York City my home for over 25 years, I have my own cross cultural approach. Bar Boulud was first conceived for New York City. This new restaurant will have New York’s energy and spirit, a little French soul and tradition - and - a touch of London style.” Earlier this month, Boulud was honoured with Three Michelin Stars for his New York-based restaurant, Daniel. Bar Boulud, London will serve lunch and dinner daily.

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12 January 2010
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