Daniel Boulud’s Eternal Red Wine Fish Dish

Though the menu changes frequently at Restaurant Daniel, for years there was one dish that chef Daniel Boulud refused to change: A sea bass with red wine sauce.

Though the menu changes frequently at Restaurant Daniel, for years there was one dish that chef Daniel Boulud refused to change: Paupiette of sea bass wrapped and sautéed in a crisp layer of potatoes, set on a bed of leeks with a red wine sauce. “For our 15th anniversary in 2008, when we redid the decor, my chef came to me and said, ‘Daniel, you are redoing your restaurant, we have a new beginning—we have to get rid of the paupiette. We are sick and tired of cooking it.’ It felt like they were ripping my heart out,” Boulud says. “But I knew he was right, so I agreed. I still loved the combination, so I proposed we keep one dish on the menu with those same four ingredients—sea bass, potatoes, leeks and red wine—with a new interpretation every year.” The current incarnation of the dish features oven baked sea bass, potato “Saint-Florentin” (potato croquettes) and Syrah sauce. “Later, after F&W Best New Chef 2007 Gavin Kaysen had taken over Café Boulud, he asked me for permission to put the original paupiette on his menu,” Boulud says. “So now it has a second life at Café Boulud, and a new, eternal life at Restaurant Daniel.” Try the original version of Boulud’s dish at home using this recipe from the July 1999 issue of Food & Wine.

Related: Recipes from Daniel Boulud
Cooking with Red Wine
Recipes for Sea Bass

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon