The next time you’re in New York City, and want to treat yourself to a very special and most luxurious feast, go to Daniel - you will love it.
Earlier this week, several colleagues joined me for a wonderful dinner at Daniel, the extraordinary flagship establishment owned by my friend and celebrated chef, Daniel Boulud. Daniel is one of my favorite restaurants and one of New York’s most prestigious dining destinations. The Michelin-starred Relais & Châteaux member serves award-winning, contemporary cuisine inspired by the seasons and rooted in French tradition.
At Daniel, we enjoyed many spectacular dishes that included mouth-watering canapes, fresh oysters and sea scallops, and a delectable selection of desserts. Enjoy these photos.
This is the front of Daniel, located in the heart of Manhattan’s upper east side. (Photo by B. Milne)
A row of small tables is arranged near the entrance just through the revolving glass doors. (Photo by E. Laignel)
The dining room, which holds up to 150-seated guests, is stunning. (Photo by E. Laignel)
The space is decorated with neoclassical architecture and contemporary French furnishings. (Photo by E. Laignel)
Daniel also has a warm and inviting lounge where guests enjoy cocktails and appetizers. (Photo by E. Laignel)
This is Daniel’s Skybox – a glass-enclosed private dining salon suspended above the 1800-square foot state-of-the-art kitchen. (Photo by T. Schauer)
At our table, we were served champagne – Pierre Paillard Bouzy Grand Cru “Cuvée Daniel”, and wine – Domaine Aubert & Patricia de Villaine Bouzeron Aligoté, 2014.
The white wine is one of the great wines of the South of Burgundy, an Aligoté from Bouzeron, made by the owner of the Domaine de la Romanée-Conti. I actually visited the vintner during a trip to France in 1977. I really like this wine, and have found more and more restaurants are carrying it.
We enjoyed a canapes-tasting that included a carrot lettuce wrapped sea bass tartare, pickled carrot, trout roe, lemon cream, radish, an orange-carrot puree, with avocado, cumin oil, and marigold flower, and smoked sablefish, purple carrot confit, broccoli rabe, red pepper oil, and opal basil.
I had these delicious oysters – what I call the new “Oysters Rockefeller”, Daniel style. They’re called HUITRE, Browne’s Point Maine oysters with lemongrass-shallot veloute, Monterey seaweed and daikon salad, and salicornia – so good!
I also had this POIREAUX, wood fire grilled leeks, Matsutake pine nut vinaigrette, tarragon oil, and a mustard salad.
Here is my foie gras sitting in a pan before it is plated.
The vodka flambeed Hudson Valley FOIE GRAS is served with Scholl Orchards peaches, Indonesian pepper crumble, red currants, young Macadamia nuts and red amaranth salad.
This is Daniel’s ST. JACQUES, Maine sea scallop “rosette,” grilled broccolini chutney, finger lime, lovage, spicy Fidalga and pepper oil.
This is the salt crusted Niman Ranch lamb chop in the process of carving.
The lamb chop dish is called AGNEAU, a tasting of lamb with bean fricassée, mint-arugula “pistou”, za’atar, and harissa-lamb shoulder “caillette”.
The CAILLE is roasted quail breast, stewed peppers “Basquaise”, Ibérico ham, yukon gold potato, and braising greens.
This is the SAUMON, baked Alaskan king salmon “in clay”, eucalyptus, artichokes, crispy socca, with a lemon balm emulsion.
We all shared the desserts. This one is called MIEL, a lemon bee pollen sorbet, with honeycomb meringue mango, papaya, Limon Omani Chantilly.
This is the MELON, a nougat parfait “Provençal”, with melons, lime Mirliton biscuit, and herbed yogurt sorbet.
ILLANKA is Peruvian dark chocolate Espelette crémeux cocoa Moelleux, with blackberry-orange blossom sorbet.
SAMBIRANO is Madagascar milk chocolate Bavaroise, grapefruit jam cashew-almond biscuit, with caju sorbet.
And, TIEN GIANG is a Vietnamese single origin dark chocolate mousse with Sandalwood smoked cocoa nibs crémeux, Biscuit Macaron.