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Posts tagged ‘Daniel Boulud’

Dec 17

Duckspotting @ Daniel, New York City

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Our porcelet de lait in a beautiful preparation at Daniel.

Our porcelet de lait in a beautiful preparation at Daniel.

Here’s a tempting dish from Daniel Boulud’s eponymous NYC restaurant, Daniel. It’s the creation of Executive Chef Jean Francois Bruel and Chef de Cuisine Eddy Leroux.

Duo of Quebec Suckling Pig, Roasted Chop with Smoked Paprika and Daikon Radish Sauerkraut, Crispy Belly with Pee-Wee Potatoes, Honeycrisp Apple Confit & Ommegang Beer Jus

Daniel, 60 East 60th Street, New York, NY 10065  |   for reservations click here or call (212)288-0033

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Oct 4

Save the Date: Game Dinner at Daniel

For more information, and to buy tickets, email Julia Murphy.

 jmurphy@danielnyc.com

Jan 30

Highlights from the 2012 Bocuse d’Or USA

The Bocuse D’Or is a world culinary competition, named after legendary French chef, Paul Bocuse. Think of it as the Chef Olympics. The biennial competition takes place in two phases – national rounds in which chefs compete to represent their home country and then the finale in which the top 24 countries compete for the ultimate prize.

How does it work? Each team consists of two chefs, one lead and one commis (who must be under 22 years old). The team has 5 hours and 35 minutes to prepare two elaborate presentations: one meat dish and one fish dish. Taking place in an open “culinary theatre,” kitchens are lined up side by side, facing the 24 judges, press and up to 1,000 spectators. No pressure, right?!

The judges score based on technical skill, sophistication, creativity and physical beauty with two-thirds of the possible 80 points going toward overall quality of the dishes and one third toward presentation. In the finale, the team with the highest score is awarded the Bocuse d’Or trophy, a grand prize of €20,000 and bragging rights FOREVER.

This cycle’s “big show” will take place in Lyon, France in early 2013 but the national competitions are under way right now. Last night the Culinary Institute of America in Hyde Park, NY hosted the US competition.

Congratulations to Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, W.Va! Richard and his commis, 21 year old Corey Seigel, won the gold medal and will go on to compete at the international Bocuse d’Or in Lyon, France, next January.

We were beyond proud to both attend and to be a sponsor. Check out some of our iphone snapshots and some great pro pics from flickr user nicknamemiket…..

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Jan 16

Take a listen!

Sunday, Ariane was a guest on Jason Colucci’s Heritage Radio Show, The Morning After. Check out her clip below and if you’d like to hear the rest, this and every other episode is available as a free podcast on iTunes.

Oct 25

Upcoming Event: Game Dinner at Daniel

For more information, and to buy tickets, click here. Update: As of 10/28/11 this event is sold out.

Oct 17

Los Angeles Food & Wine Festival

Who attended the 1st annual, Los Angeles Food & Wine Festival? We did! Ariane made the trek to the ‘left coast’ for the star-studded event which spanned four days and featured some great California wineries + local and national chefs, such as Michel Richard, Tony Esnault, Wolfgang Puck, Tom Colicchio, Rick Bayless, Chris Cosentino, Masaharu Morimoto, Michael Mina, Todd English and  Daniel Boulud, just to name a few.

Photo courtesy of Sophie Gayot

Here’s Ariane with good friend and fellow Sud Ouest’er, Eric Espuny, Manager/Wine Director of The Royce at The Langham, in Pasadena.

The event was a great success, raising funds for St. Vincent Meals on Wheels, and bringing together culinary professionals and food lovers from all over the country.

Oct 10

Dinner Fit For A Prince & A Princely Chef

On October 1st, Ariane participated in a very special evening honoring HRH Prince Robert of Luxembourg and legendary chef, Jacques Pepin, hosted by Les Dames d’Escoffier New York in conjunction with the New York Wine & Food Festival.

Martha Stewart was Mistress of Ceremonies for the festivities, which included a fabulous cocktail reception, star-studded dinner with course-by-course wine pairings from the highly acclaimed Domaine Clarence Dillon, and luxurious silent auction, which alone raised over $80k for Les Dames’ Making A Difference Scholarship, Food Bank for New York City and Share Our Strength.

Ariane & Pierre represented D’Artagnan, working magic in the kitchen alongside the rest of the night’s amazing culinary team, which included Alain Sailhac, Daniel Boulud, Laurent Gras, Alain Ducasse, Didier Elena, Jacques Torres and Abigail Kirsch Culinary Concepts.

Here are some photos (including some behind the scenes kitchen shots!) from the unforgettable evening…

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Images courtesy of Dame Vanessa Trost.

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