Legendary chef Daniel Boulud started his career as an apprentice chef at age 14 near Lyon, France where he frequently cooked crayfish, a local delicacy. Fast forward to today, he’s reimagined the crustacean at his flagship restaurant Daniel, which has been an NYC staple for over 30 years. Every spring, crayfish returns to the menu in new and exciting dishes that blend traditional French cuisine with modern tastes.
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16 Comments
Delicious 😋
Beautiful plating.
noms
Im thinking there is more to this. Cooked sous vide? How does the crust get on there. Nice dish
Can I get more than 1 piece on my plate tho 😂
Looks lovely, but just one thin slice? Is this an amuse-bouche?
did em dirty with that thumbnail
What a small serving size
And that will be $450
Perfection
That American has the French “uhhh” tick
ridiculous torture of simple foodzzzz
cheat code fo sho
I would eat the whole roast.
😂😂😂😂😂😂😂
Beautiful work product.
I would eat that whole lamb saddle if God let me
Chef Boulud engineered and believes so blindly what is of course one of the best dishes on the planet… plated from another dimension… that only Himself being behind the stove renders this Star from an unwitting, glove-wearing, arrogant ignorance that hopefully chills out on whatever substance he feels he needs to do this, and digs in sober and for real and padawans this menu into the future 🫡🙏🏼🤞🏼🥳🤩😜💪🏼