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Daniel Boulud

Thu, 06/05/2008 - 16:08
Submitted by editorial
Daniel New York

Tuesday, September 16 11:30AM—12:15PM

Mentor/Protégé Cooking Demonstration Main Stage Presentation


Raised on his family’s farm near Lyon, France, Daniel Boulud grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking. Boulud spent his formative years training with several renowned chefs, including Roger Vergé, Georges Blanc, and Michel Guérard. Following two years in Copenhagen, where he worked as a chef in some of the city’s finest kitchens, Boulud took a position in the United States as chef to The European Commission in Washington, DC. Boulud then opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Boulud served as executive chef at New York’s Le Cirque.

In 1993, Boulud opened his own much-heralded restaurant Daniel on Manhattan’s Upper East Side, drawing his inspiration from his experience in European and American kitchens, and from seasonal ingredients procured from some of the best local purveyors. Within a year of its opening, the restaurant was rated “One of the Ten Best Restaurants in the World” by the International Herald Tribune. Boulud himself was declared “Outstanding Chef of the Year” in 1994 by the James Beard Foundation, which had already named him “Best Chef: New York City” in 1992.

In September 1998, Boulud opened Café Boulud, named for the café his great grandparents’ ran on their farm outside Lyon. In December of the same year the chef-restaurateur relocated Daniel to its new Venetian renaissance-inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since that restaurant’s re-opening, Boulud has been named “Chef of the Year” by Bon Appétit magazine and the restaurant has received Gourmet magazine’s coveted “Top Table” award. On March 14, 2001, The New York Times awarded Daniel a coveted 4 stars, while in the fall of 2003 the restaurant received both Wine Spectator’s “Grand Award” and Zagat New York’s top ratings for cuisine, service, and decor.

In June 2001 the Boulud opened DB Bistro Moderne, a casual and contemporary restaurant offering updated French bistro cooking in the City Club Hotel on West 44th Street. In July 2003, he opened a second Café Boulud at the legendary Palm Beach Brazilian Court Hotel. In April 2005, Boulud created Daniel Boulud Brasserie in The Wynn Las Vegas.

Along with being one of the pioneering chefs of modern French-American cuisine, Boulud is one of the American culinary industry’s greatest mentors. Boulud was the recipient of the 2007 New York Rising Stars Mentor Award, honoring his profound effect on and dedication to New York City’s culinary community.


Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes
Chef Daniel Boulud of DANIEL – New York, NY
Adapted by

Yield: 8-10 Servings


• 4 cups water
• 1 cup golden raisins
• ½ cup Cognac or brandy

Hazelnut Crust:
• ¼ cup toasted, peeled, and crushed hazelnuts
• ¼ cup fresh bread crumbs
• 3 tablespoons unsalted butter, softened
• 4 teaspoons chopped fresh thyme leaves
• ½ teaspoon finely grated lemon zest
• Coarse sea salt or kosher salt and freshly ground black pepper

Pork Butt:
• Golden raisins (from above)
• Cognac (from above)
• 1 5-pound boneless pork butt
• ¼ cup extra-virgin olive oil
• 4 tablespoons unsalted butter, softened
• 1 head garlic, split in half crosswise
• 4 shallots, peeled and quartered
• 4 sprigs thyme
• 1 cup dry white wine
• 3 cups chicken stock
• 2 pounds Jerusalem artichokes, peeled
• 1 pound cipollini onions, peeled


For the Raisins:
In a medium pot, bring 4 cups water to a boil. Add the raisins, reduce the heat, and simmer for 5 minutes. Drain, and transfer the raisins to a small bowl and cover with the Cognac. Cover the bowl tightly with plastic wrap and let sit at room temperature for 1 hour, or refrigerate overnight, or for up to 5 days.

For the Hazelnut Crust:
Mix together the hazelnuts, bread crumbs, butter, chopped thyme, and lemon zest, and season with salt and pepper. Divide the mixture in half and roll each half out between two pieces of parchment paper or plastic wrap into a ¼ -inch-thick rectangle. Refrigerate until firm, about 2 hours, or up to 3 days.

For the Pork Butt:
Put a rack in the lower third of the oven and preheat to 325°F. Drain the raisins and reserve the Cognac. Trim excess fat off pork butt, cut butt in half, and season with salt and pepper. In a medium cast-iron pot or Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil and 2 tablespoons of the butter. Add the pork, garlic, shallots, and 2 sprigs of thyme and sear the pork until golden brown on all sides, about 10 minutes. Deglaze the pot by adding the reserved Cognac and scraping up any browned bits clinging to the bottom of the pot. Bring the Cognac to a boil, and let reduce until almost all the liquid in the pot has evaporated. Add the white wine and chicken stock and return to a boil. Transfer the pork to a plate. Strain the contents of the pot through a colander set over a bowl, reserving the liquid and discarding the garlic, shallots, and thyme. Put the pot back on the stove over medium-high heat and melt the remaining 2 tablespoons butter with the remaining 2 tablespoons olive oil. Add the Jerusalem artichokes and onions and cook, stirring, until light golden brown, about 10 minutes. Add the pork back to the pot along with the reserved liquid and remaining 2 sprigs of thyme, and bring to a simmer. Add the raisins, cover, and transfer the pot to the oven. Braise for 2 hours, or until the meat is tender.

To Assemble and Serve
Preheat the broiler. Remove the hazelnut crust from the refrigerator. Transfer the pork to a baking sheet and top each pork half with a piece of crust. Broil until the crust is golden brown, about 3 minutes. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies, and then add it back to the original pot. Slice the pork; spoon the braising liquid over the pork crust, and serve.

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