Posts Tagged David Bouley
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January 27, 2010 by admin
Rodolphe Le Meunier, Cheesemaster
Named the 2007 World Champion Cheese Affineur “Refiner” and honored as a Master Craftsman of France, Rodolphe Le Meunier now brings his passion and cheeses to Bouley restaurants. Rodolphe Le Meunier at Bouley Bakery In order to send his cheeses to David Bouley, Le Meunier had to first master the transportation cycle to ensure the [...]Archives
January 27, 2010 by admin
Cheese at Bouley Market
Le Meunier has hand-selected these 15 cheeses that will be available at Bouley Market: Comté d’Alpages AOC 18 Months Cow–Jura; One hundred percent; Montéliarde cow’s milk and free of additives, the Comté is aged for a minimum of 120 days. It has a nutty, slightly salty, yet sweet taste. Morbier AOC Cow–Jura; This smooth and [...]Archives
July 9, 2009 by admin
The Bouley Apple Martini
The welcoming aroma of the fresh-picked apples that perfectly align the racks of the vestibule at Bouley restaurant has inspired the creation of a fragrant, apple-infused signature cocktail. Martini 2 oz Smirnoff vodka 2 oz green-apple purée (or Ravifruit, found in specialty food stores) 1 splash vermouth 1/2 shot of simple syrup Combine and shake [...]Archives
July 9, 2009 by admin
Yukon Potato and Prune Gratin with Sautéed Leeks
Ingredients 1 leek, sliced in half and then thinly sliced 3 garlic cloves, finely diced 2 lbs yellow Yukon potatoes, sliced on a mandoline to 1/8 inch 6 oz good Italian dried prunes, flattened slightly for layering 2 cups half-and-half 2 oz chopped parsley 1/2 tsp nutmeg, ground salt and freshly ground black pepper Method: [...]Archives
July 9, 2009 by admin
Mushroom and Rocket Salad with Fresh Parmesan and Mushroom, Coconut, and Tarragon Dressing
Ingredients 1 can good-quality coconut milk 3 oz mushroom water (recipe below) 1 tsp grated lime zest 1 tsp fresh ginger juice 2 oz chopped tarragon 2 oz wild mushrooms (recipe below) 4-6 oz arugula or bibb lettuce (per person) parmesan cheese, sliced into fine sheets 1 tsp chive oil Wild Mushrooms6 oz shitake mushrooms, [...]Archives
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April 17, 2009 by admin
Grand Marnier Smash
In homage to the mojito, the Grand Marnier Smash is a classic cocktail updated with Grand Marnier as the base ingredient. Easy and delicious, Grand Marnier is muddled with mint and lemon to create a refreshing drink designed to please imbibers everywhere. 8 leaves fresh mint 4 wedges of fresh lemon 1.5 oz Grand Marnier [...]Archives
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March 19, 2009 by admin
A cut above…
“I have never bought meat that has not come from the butcher,” Paul Vaccari reflects. “My dad even used to send me care packages when I was in college!” But then he’s a third-generation owner of Piccinini Brothers, considered one of the great old-guard meat purveyors of New York City, so meat is his currency. [...]Archives
March 19, 2009 by admin
Terroir Crusader
Diminutive in stature but formidable in her knowledge and place in the world of wines from small French estates, Becky Wasserman-Hone is full of juxtapositions. Born and educated in New York City, Becky Wasserman-Hone migrated 40 years ago from the United States to the tiny village of Bouilland, France, when the wine world was still [...]Archives
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July 17, 2008 by admin
Chef Bouley invites
Chef Bouley invites you to his Test Kitchen to experience a 6-course menu and wine pairing featuring the wines of Hermann J. Wiemer. The menu will be composed using seasonal ingredients from local farms and purveyors. Wiemer’s winemaker Fredrick Merwarth will also be in attendance to lead the pairing. The event will start at 6:30pm [...]Archives
July 4, 2008 by admin
Brush Stroke
Brush Stroke is slated to open on the northeast corner of West Broadway and Reade Street. It will occupy the first and second floors as well as the basement of a landmark building that formerly housed a paint company. A different concept is planned for each floor. The first floor will be a cozy space [...]Archives
June 26, 2008 by admin