Cafe Boulud *
20 E 76th St, New York, NY 10021
Mon-Sun 7-10:30 AM, 12-2:30 PM, 5:30-10:00 PM
Café Boulud has become an Upper East Side staple, whose menu is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisines. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining, seasonal wine tasting dinners, Sunday brunch and two salons for intimate, private events. The restaurant’s adjacent Bar Pleiades serves some of the neighborhoods finest cocktails and is perfect for a group gathering or intimate get together.
AARON BLUDORN, EXECUTIVE CHEF
Aaron Bludorn, Executive Chef
When New York City began to beckon Aaron Bludorn, he plotted the way young, ambitious chefs do – by opening the Michelin Guide to New York City and making notes in the margins of the pages. At the time he was cooking at Sonoma’s Cyrus restaurant, working under Michelin-starred Chef Douglas Keane. Keane weighed in during the process, lobbying Aaron to choose Chef Daniel Boulud. In agreement that Boulud’s kitchens offered all the things he was seeking – an emphasis on excellence, high-quality cuisine, opportunity for growth and mentorship – Aaron flew to NYC to confirm for himself. After four days of trailing, observing and interacting with the group’s chefs, he’d found a new home in the kitchen of Café Boulud.
Prior to his arrival in New York City Aaron attended the Culinary Institute of America, and followed with an internship at Seattle’s fine dining house Canlis Restaurant. Aaron moved from Seattle to Napa in 2006 and spent three years at Cyrus Restaurant. During this time Cyrus receive two Michelin stars from the Michelin Guide to San Francisco. In 2009 he arrived to NYC and the kitchen of Café Boulud. Executive Chef Gavin Kaysen had recently taken the helm, and was in the midst of assembling a young, talented team. Aaron worked his way up, from fish station, to Sous Chef, to Chef de Cuisine, and now Executive Chef, joining the ranks of Andrew Carmellini, Alex Lee, and of course, Daniel Boulud.
Of Café Boulud’s legacy and future he says, “Café Boulud is an unparalleled place to cook and learn – it is rich in history, but evolving every day. It’s classic but creative, elegant but adaptable.”
ASHLEY BRAUZE, EXECUTIVE PASTRY CHEF
Ashley Brauze, Executive Pastry Chef
Inspired by a memorable dining experience at the eponymous DANIEL during a trip to New York City, Ashley decided she must work in the restaurant’s pastry kitchen. A few weeks later she was packing her knives at Virginia’s Inn at Little Washington and en route to NYC, where she secured a position in DANIEL’s prestigious kitchen.
Her tenure with Chef Boulud’s group of restaurants began in 2005, as she crafted petits fours at DANIEL under the direction of Pastry Chef Jean-François Bonnet. Ashley spent a year and a half at DANIEL, where she later worked as Chef de Parte under Dominique Ansel. In 2007, Ashley and her husband, fellow DANIEL alum Chad Brauze, were invited to work in the famed Catalan restaurant elBulli. They moved to Roses, Spain where Ashley spent the season working alongside Chef Albert Adrià and had the privilege of assisting him as he created the dishes seen in his celebrated cookbook, Natura.
When Ashley returned to the United States she spent a year and a half working in Thomas Keller’s formidable kitchen at Per Se under the watchful tutelage of his pastry chefs, Richard Capizzi and Elwyn Boyles. With substantial experience abroad and in New York under her belt, Ashley returned to the restaurants of Daniel Boulud, this time as a sous chef at the Michelin-starred Café Boulud under Raphael Haasz. Shortly thereafter she was invited to helm the pastry program at db Bistro Moderne, Boulud’s contemporary bistro in the heart of Manhattan’s theater district. At db Bistro Ashley’s desserts embraced the restaurant’s bistro theme and reflected her sophisticated palate and creativity. In 2013 her work earned her a Star Chefs 2013 Rising Star Award and an invitation back to her alma mater, Johnson and Wales University, as a Distinguished Visiting Chef.
In Fall 2013 Ashley returned to Café Boulud as the Executive Pastry Chef. At the refined, French-American Café, Ashley works with her team and Executive Chef Gavin Kaysen to create desserts with beautiful colors, ‘pop’ and a sense of playfulness, that retain their core French roots. While Ashley’s pedigree inspires her to create impressively sculptured desserts, she insists they must be as delicious to eat as they are pretty to look at!
EDOUARD BOURGEOIS, SOMMELIER
Edouard Bourgeois, Sommelier
As Edouard was born and raised in Champagne, France, in a way he was born with wine in his blood. His professional wine career began as a sommelier in Paris at the Parisian Palace Hôtel de Crillon “Restaurant Les Ambassadeurs” under David Biraud (Best Sommelier France 2002). In 2005 he entered and won the French National “Trophée Mumm” – a prestigious competition for student sommeliers – which won him the attention of, and position with, Philippe Jamesse of Château Les Crayères. He spent three years as a sommelier at Château Les Crayères deepening the complexity of his palate and establishing himself as one of Paris’ expert sommeliers. In 2008 he set his sights on New York City and secured himself a key position as a Sommelier at Restaurant DANIEL, where he was part of the wine team for nearly five years. In April 2013 Edouard was promoted to the head Sommelier position at Café Boulud. On days off Edouard can be found in Central Park on his bicycle or playing the piano and singing at Experimental Cocktail Club in Chinatown. His mastery of the American songbook nearly rivals his mastery of the wine cellar.
Chef Daniel Boulud has named his chic Upper East Side bar for the beloved French restaurant frequented by Manhattan’s art world elite of the 1970s and 80s. Bar Pleiades is located within the Surrey Hotel and adjacent to Café Boulud. It combines the elegantly attentive service of a fine hotel bar with the distinctive cocktail menu of talented mixology. The cocktails are ever-changing, seasonally-inspired and deliciously sinful, while the menu of bar-friendly faire is prepared by the same care in the Café Boulud kitchen. For the 40 seat bars décor the design drew inspiration from both fashion icon Coco Chanel and the elegant lines of a 1930’s Art Deco bar cart. L-shaped banquette invite seclusion in intimate spaces.
HOURS: Noon to Midnight – Seven Days
Award Winning,Breakfast,Dinner,Fine Dining,Lunch
Exclusive - $61 and above