Drum roll…
Daniel Boulud is headed to London and not just for vacation. He's opening a branch of NYC's Bar Boulud in my favorite London hotel, the
Mandarin Oriental Hyde Park. The menu: bistro, featuring Boulud's terrific terrines and homey French classics. The charcuterie: courtesy of
Gilles Verot, who's been called the
Pierre Hermé of cured meats. The designer:
Adam Tihany, who included a charcuterie bar for Verot's specialties. The design: referencing French winemaking, with vintage oak floors (think wine barrels) and deep-red leather banquettes (think Burgundy red wine). The wine list: focusing on Burgundy and the Rhône Valley, but yes, there will be Old World wines too. The opening date: spring 2010.
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