Daniel Boulud opens his first West Coast restaurant in Beverly Hills – The Hollywood Reporter

Chef Daniel Boulud may have been born in France, but he has been a New Yorker for a long time, opening his restaurant Daniel, two Michelin stars, in 1993. “I lived longer in New York than in France, c ‘is sure, ”says the famous chef, whose culinary empire now includes restaurants in Toronto, Dubai, Washington, DC, Singapore, the Bahamas, Palm Beach, Miami, Massachusetts and Montreal.

But Boulud has never opened a restaurant on the west coast. That will change next year when he debuts in Southern California at the Mandarin Oriental Residences, currently under construction and expected to open in late 2022. Located at 9200 Wilshire Boulevard in Beverly Hills, the property developer’s 323,000 square foot luxury condominium project SHVO will include a library, lounge, meeting space, rooftop swimming pool, fitness and wellness center, and indoor-outdoor spaces for yoga and meditation. The property will have 54 residences, some of which will include indoor bonsai gardens.

All these amenities will be reserved for condo owners, who will also have access to offers of food in Boulud residence available by the pool or delivered to their homes.

The chef will also create a restaurant whose name has not yet been named on the ground floor of the Mandarin Oriental project which will be open to the public.

In an interview with Hollywood journalist, Boulud describes the look and feel of his running restaurant: “There will be a beautiful garden with two areas in the main entrance, a sort of hidden garden. I think the restaurant will be intimate. This [won’t] feminine or masculine look, but it has a real kind of soft touch to design. It will not be clubbing, ”he said.

Rendering of the entrance to the Mandarin Oriental residences in Beverly Hills.
Mandarin Oriental

The atmosphere, he adds, will be “casual chic. It will be, I think, a wonderful and cool place, relaxed and sophisticated at the same time. The restaurant will be designed by Los Angeles artist and designer Marc Ange de Studio Angel, who created everything, from car interiors for Orient Express to perfume bottles for Christian Louboutin and Jean Paul Gaultier.

The restaurant’s cuisine, Boulud says, “will bring a touch of French New York to LA. really old French classics. But no, I want to make sure that the DNA of my cuisine is French but also with a lot of inspiration that came from my experience here in America. On top of that, Boulud wants to strike a balance with “the LA way of life – you know people like to eat really good food, but they also like it to suit their lifestyle a bit.” And he’s excited to launch a restaurant in a town also known for its fresh produce. “In LA, the ingredients are exquisite. It’s vegetable heaven, ”he says. The wine program will feature French and Californian vintages.

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Render of the rooftop pool at Mandarin Oriental Residences in Beverly Hills.
Mandarin Oriental

Boulud recalls that he first visited Los Angeles in 1981, the same year that Wolfgang Puck, who would later become a close friend, published his first cookbook, Modern French cuisine for American cuisine. “I was touring California and just arrived in America and visited San Francisco and LA and of course Disneyland,” explains Boulud.

“Of course, over the years, I’ve been back to LA so many times for charity events, but also to see friends and hang out in different parts of LA. I have a lot of friends there. I have family who live there. About a dozen years ago I did a show called After Hours with Daniel Boulud and I spent two weeks in LA cooking in many of my friends’ restaurants like Father’s Office or with of course [Mozza’s] Nancy Silverton and I had a lot of fun. I felt like if I had never moved to New York, I definitely would have moved to LA.

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Rendering of Mandarin Oriental Residences.
Courtesy of Mandarin Oriental Residences

Boulud had already had the idea of ​​opening a restaurant in Los Angeles years ago at the Sunset Tower on the Sunset Strip. “[Hotelier] Jeff Klein was a partner of the City Club Hotel in New York, ”explains Boulud,“ and when he took over the Sunset Tower, we said, “Oh, that would be a great idea if you opened up there. But I wasn’t ready.

He had also long told his friend Puck that “if you ever come to New York, I will come to LA someday.” So I’m a little late because it opened the Four Seasons in New York about four or five years ago, ”he says.

When this reporter notes to the chef that no restaurant in LA has yet achieved three Michelin stars – when San Francisco has three establishments that have won this distinction – Boulud takes exception: “I want to make a wonderful restaurant for LA but don’t don’t count on me to bring the three stars. I leave it to very good talented young chefs who deserve it for what they do. I think LA certainly deserves more recognition from their Michelin-starred chefs as there is a lot of good talent in LA and some amazing trends and movements in the culinary world have started in LA ”

And where does Boulud like to eat when he’s in LA? Spago tops the list. “Of course, Wolfgang is always my first stop. Because whenever Wolfgang is in New York – and before opening his restaurant downtown – he always came to see me for dinner or sat at the bar at my house. Daniel and had a bite to eat with me.

Chef Boulud also recently opened a new restaurant in New York, Pavilion. “It’s at the new One Vanderbilt skyscraper and there are already dishes that have become classics there, like the Vanderbilt oysters that we make, which is an in-shell, poached oyster with a crust of herbs and seaweed.

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Chicken Pennsylvania Sasso at Restaurant Daniel with wild mushrooms, Brussels sprouts, stuffed Savoy cabbage and supreme sauce.
Daniel Restaurant

Meanwhile, at Restaurant Daniel, which is 28 this year and recently reopened with a refreshed design, “the menu is always seasonal and in rotation. We have California abalone right now, ”he says, noting“ there’s always something from California on the menu, whether it’s Santa Barbara spotted shrimp or California artichokes. I can’t wait to pay a little tribute to Castroville in LA and have a dish with artichokes.


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