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  • Thursday, 23 May 2019

Daniel Boulud is one of the Michelin-stared French chefs. He proudly represents France abroad. He mainly exercises his art in New York where he has several restaurants, including the gastronomic “Daniel”: a magnificent homage to great French cuisine. In the décor of the historic Mayfair hotel, his table draws all Manhattan high society…

Café Boulud, DBGB, Maison Boulud, Boulud Sud, Epicerie Boulud, so many concepts and ambiances that demonstrate the wealth of his dual Franco-American culture.

1-257j9969His signature?
“ The product, always of the finest quality, is emphasized. The perfect cooking. The choice of seasoning to best develop the flavors. A concept that I adapt in my restaurant “Daniel” as well as in my brasseries and wine bars in Manhattan (Bar Boulud, Brasserie Boulud, DBGB). I try to use each product in its purest form: freshly husked green garden peas served with pigeon, a simple small fish enhanced with an onion confit, boneless rabbit, stuffed and cooked in a broth and then sliced and pan-fried in order to bring out all of the flavors”…

Serves 4

Place the potatoes, thyme, and garlic in a pot of salted water and bring to a boil.  Reduce to a simmer and cook the potatoes until tender, about 20-25 minutes, then remove the pot from the heat and chill the potatoes in the cooking liquid.  Once cool, strain the liquid and halve the potatoes, set aside. 

In the cleaned pot, bring to a boil about 5 cups of heavily salted water, and add the haricots verts.  Cook for 4 minutes, then transfer to an ice water bath to stop the cooking process.  Drain and set aside.

To prepare the vinaigrette, whisk together the red wine vinegar, mustard and garlic, then stream in the olive oil.  Season with salt and white pepper to taste.

To serve, dress the mesclun leaves with the vinaigrette, then lay them out amongst the 4 plates.  Top each salad with the potatoes, haricots verts, hard-boiled egg, chunks of tuna, cherry tomatoes, olives, and anchovies.  Drizzle the salad with more of the dressing, then sprinkle the chopped chives all over the top.  For a crowd, the elements can be left separate for guests to assemble their own.  


12 ounces marble potatoes

1 sprig thyme

1 head garlic, split

Salt and freshly ground white pepper

12 ounces haricots verts, ends trimmed, cut in half

2 heads mesclun lettuce, core removed

4 hard-boiled eggs, quartered

1 7-ounce can or jar of good-quality tuna packed in oil, drained

1 cup cherry tomatoes, halved

1/3 cup pitted black olives, halved

16-20 white anchovy filets

¼ cup chopped chives


For the Vinaigrette:

3 T red wine vinegar

½ tsp. Dijon mustard

½ clove garlic, finely grated or chopped

½  cup extra virgin olive oil

Salt and freshly ground white pepper.



Copyright all photos: Daniel Boulud

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