Intel W H A T I L O V E N O W
PHOTOGRAPHY BY THOMAS SCHAUER AND ALEXPRO9500
DANIEL BOULUD N E W
Y O R K
C I T Y
Bar Boulud, Bar Pleiades, Boulud Sud, Café Boulud, Daniel, DB Bistro Moderne and more
Can’t-miss Twin Cities eateries: Spoon and Stable. And the new Bellecour.
PHOTOGRAPHY PROVIDED BY ST. ANDREWS GOLF CLUB
Newly discovered ingredient: It’s a tie between Tsumami yuba, burnt-wood vinegar and firefly squid.
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Top chef: Julien Royer of Odette in Singapore. Food to try: Poulet en vessie — a chicken poached in a pig’s bladder with black truffles. It’s a classic dish you can order at Paul Bocuse’s restaurant in Lyon. Must-have breakfast item: A 5½-minute egg, served at room temperature with buttered finger toasts for dipping. Surprising place to find good food: Paris Charles de Gaulle Airport. Guilty pleasure: Poule au pot, which is boiled chicken with vegetables, herbs and olive oil. It’s a 500-year-old classic (and Henri IV’s favorite dish) that I find very comforting. Plus you can keep the broth and make soup again. Currently in your fridge: Anchovies, sardines, beer, chocolate, Daniel Boulud smoked salmon, Champagne, sake, white Burgundy, French saucissons given to me by friends, and fruits and vegetables for my son.
Artful Living
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Magazine of the North