dsc01578

 
  
Boulud Sud, chef Daniel Boulud's pop-up Mediterranean Restaurant 

561-655-6060;  301 Australian Avenue, Palm Beach, FL,   www.cafeboulud.com .

 
 
daniel boulud
dsc01570
dsc01574 dsc01575
dsc01576 
g dessert  

 

 

 

 

 

 

 

 

 

 

 

 

 


By Simone Zarmati Diament

photos: Simone Z. Diament

Does chef Daniel Boulud, with a multi-restaurant empire and probably better food than many restaurants, bistrots and cafés on both sides of the Atlantic, need a pop-up restaurant?

Granted the concept, now widespread in the US, is romantic and intriguing, but it mostly resonates among young chefs who are unable to sustain the cost and the infra-structure of having their own restaurant. I am not talking of a virtual restaurant but about cooks and chefs who, like hermit crabs, inhabit someone else’s space for a night, a month or any other length of time and who, when the space proves too tight due to a resounding success, move on to generally their own space.

It is in that sense, and with the panache that the pursuit - and achievement - of excellence enables him to deploy  in total simplicity,  that Chef Daniel Boulud is popping up the  Manhattan-based Boulud Sud  (20 West 64th Street, NYC)  at Café Boulud Palm Beach, from Wednesday, July 3 through Monday, September 2, for dinner seven days a week.    

The stand-alone restaurant romantically transports you to a sheikh’s  white tent -  air-conditioned of course – set on Café Boulud’s terrace, decorated  with palm trees, Moroccan earthenware and giant pots containing lemon trees, as the fountain courtyard and local birds soothingly provide the background  sound.

The menu at the Boulud Sud pop-up offers dishes from the Mediterranean basin, from Sardinia and Greece to Tunisia, Gibraltar, and Beirut, as Master sommelière  Mariya Kovacheva  deftly mixes refreshing cocktails like “Sea Glass” with Blanche Armagnac, l’Esprit de June and Champagne, or “The Spite Ropute” with rum, Campari, East India solera sherry and ginger beer ,  and  manages to pair the vibrant menu with carefully selected pours including a Slovenia Rebula, a variety of rosés from the south of France, Italy and Spain and even  with Spanish Jerez.dsc01581

While Daniel Boulud’s rigorously-trained chefs head the restaurants in an empire where the sun never sets, the  master himself is often seen, like in Palm Beach, debonairingly deboning a fish for his guests.

Jim Leiken, Café Boulud Executive Chef, has stamped the Boulud signature on dishes like Chilled Cucumber Gazpacho with dill cream and baby radishes; on Mediterranean “Mezze” or appetizers like falafel, Meyer lemon hummus and Babaganoush ( an eggplant-based, sesame paste dip) and even on the Horiatiki, a classic Greek salad.

The menu continues with a fork-tender Spanish-style Octopus à la Plancha with Marcona almonds, arugula and Jerez vinegar;  Gambas Al Ajillo, head-on carabineros or giant shrimp from Morocco with ratatouille and basil pesto, and a moist and succulent whole Roasted Loup de Mer or Lubina  with local squash, romesco sauce and wild arugula.  Of course there is spiced Colorado roasted Lamb and merguez as well as chicken and meat dishes for those who don’t mind heavier fare in the sultry summer heat.

Pastry Chef Arnaud Chavigny ‘s desserts range from the classic with a Provençal Moëlleux - an almond-pistachio cake with strawberries and meringue;  a  Mint Chocolate Pavé with chocolate sorbet, to the more exotic like the refreshing Grapefruit Givré  served in   a hollow half grapefruit, with sesame halva and rose Turkish loukoum  .

 An evening of Turkish and other Mediterranean delights prepared with the French touch of a master chef.

  choco dessertc dessert

dsc01581

 

Boulud Sud, chef Daniel Boulud's pop-up Mediterranean Restaurant

561-655-6060;  301 Australian Avenue, Palm Beach, FL,   www.cafeboulud.com .

The pop-up will serve an à la carte dinner menu daily from 5:30-10pm, and a three- course prix fixe menu for $35 per person on Saturdays and Sundays.  Café Boululd’s classic menu will be offered in parallel to the Mediterranean offerings and remains available all summer at lunch, dinner and weekend brunch.    

 

 

Add comment


Security code
Refresh

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
__________________
  twitter facebook
 

 

The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

Advertisement

 

 


 
Deering.Moon
 
 food-tours
 
 
ad michelle.jpeg
 
Miami's Community Newspapers
 
 

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates