Herb Falafel with Harissa Yogurt
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Kataifi-wrapped Duck Leg and Spiced Date Chutney
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Lardo Di Colonnata on Tuscan Bread with White Bean Spread and Truffle
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Veal Tonnato, Celery, Anchovy and Lemon Caperberries
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Fresh Garbanzo Bean Hummus with Moroccan Msmen Flatbread
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Eggplant Caponata
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Octopus a la Plancha, Marcona Almonds, and Arugula
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Braised Baby Goat Ragout with Orecchiette Pasta
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Chicken Leg Tagine, Olives, and Preserved Lemon
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Grilled Wagyu Coulotte and Salsa Verde
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Cassata-Chocolate Sacher, Ricotta-Cardamom Mousse and Coffee Ice Cream
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Grapefruit, Givre, Sesame Halva, and Rose Loukoum
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Soft Olive Oil-Lemon Cake, Almond, Honeydew Melon, and Calisson Ice Cream
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Saffron & Aleppo Spiced Mango, Semolina Cake, and Goat Yogurt Sorbet
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Chefs plate dishes in the open kitchen of Boulud Sud
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Chef Daniel Boulud speaks at the Hard Hat Tour & Taste: Boulud Sud and Epicurie Boulud
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Chef Daniel Boulud speaks at the Hard Hat Tour & Taste: Boulud Sud and Epicurie Boulud
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Chef Daniel Boulud introduces Executive Chef Jonathan Kinsella of Epicurie Boulud
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Executive Chef Aaron Chambers of Boulud Sud
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Chef Daniel Boulud and his chef staff from Boulud Sud and Epicurie Boulud
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Architect Thomas Schlesser of Design Bureaux explaining the design vision of Boulud Sud
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Steve Shaw, Anne Saxelby of Saxelby Cheesemongers, and Ryan Dagostino
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Juliette Ten of Epicurie Boulud and Benoit Breal of Saxelby Cheesemongers
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Nilou Motamed of Travel + Leisure, Rachael Chappa of Food & Wine, and Jennifer Flowers of Travel + Leisure
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Writers Baroness Sheride Borchgrave and Kathleen Squires
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Mark Connolly and Gully Wells of Conde Naste Travel
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Chef Daniel Boulud's Hard Hat Tour & Taste: Boulud Sud and Epicurie Boulud - New York, NY
Photo: Shannon Sturgis | April 2011
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