Chef Daniel Boulud, the genius multitasker, already has five cookbooks and five restaurants to his name, not to mention a show on INHD TV called After Hours with Daniel Boulud. Now he's got yet another cookbook, Braise, and a wine bar launching this winter (the first, he hopes, of many) in partnership with wine director Daniel Johnnes. Why a wine bar? Boulud says he likes "the casual approach to wine, the European feeling of a wine bar." The menu will include charcuterie from Paris's renowned Gilles Verot and cheese and bistro dishes like the ones that follow. The wine list will focus on Burgundy. "These will be great-value, approachable wines, but there will also be great collector's wines too," Johnnes promises.
Published
October 2006
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