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Tonight was the #michelinstar 2019 NY guide launch and It is an honor for both @RestaurantDaniel and @CafeBouludNY to be recognized in the @MichelinGuide. This past year, we celebrated 20 years of #CaféBoulud and 25 years of #RestaurantDANIEL and it’s humbling to say that after all these years, we are so motivated to strive for excellence and relevance in the everchanging restaurant landscape. Thank you to all the teams #DanielNYC and #cafeboulud for their talents and efforts to make our restaurants a special place to be for our staff and all together offer the finest dining experiences to our guests everyday #@LerouxEddy, #JeanFrancoisBruel, @GhayaOliveira, @Pierrotinnyc, @KGuedouar, @RajVine, @AaronBludorn, @ShVelez @rachellyne @elvirdzananovic
Thank you for your commitment, hospitality and for « We will keep aiming higher and keep pushing ourselves to do better » #MichelinStars
@MichelinGuide @RelaisChateaux
@lesgrandestablesdumonde #Repost @restaurantdaniel
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Humble and Proud to be officially awarded by @michelininspectors the year of our 25 year anniversary. Many thanks to our team of 150 dedicated, driven, talented and passionate individuals for maintaining the highest level of gastronomy hospitality and service. @danielboulud #JeanFrançoisBruel @lerouxeddy @ghayaoliveira @pierrotinnyc @francois_brunet @guedouarkarim @rajvine @elvirdzananovic @thebaratdaniel @marcie_andersen #michelin2star #willnacev @huetforlife @cesegutierrez @jeremy_archereau @ainkley11 @r_lauren92 @lbsquid @tey_loves_you
Here's @restaurantdaniel and Pastry Chef @ghayaoliveira’s stunning gold-flecked La Bolivie. With spiced herb ice cream, dark cocoa moelleux, infused balsamic vinegar and chocolate gavottes.
This is an impossibly ambitious plated dessert to serve and compose a la minute. Aside from the obvious technical skills required, there's melting ice cream to be dealt with and four fragile layers that must be stacked with the precision of a Swiss watch maker. ...................................................................................
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La Bolivie is a showcase of the myriad ways a pastry chef can use chocolate and texture. Soft, bitter dark cocoa moelleux piped in uniform rows support the precarious structure. An organically shaped matrix of gavottes are light but offer a lovely crunch (think the texture of feuilletine flakes). The spiced ice cream (cardamom?) reveals itself after you collapse the tower. Balsamic vinegar balances the sweetness in an already low sugar dessert. ......................................................................................
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The La Bolvie is everything you expect when you visit one of New York City's premier destination restaurants. Look for more from "Dessert for Dinner at Daniel" w/ @superdaniela, @margueritepreston & @benbmims
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