Fine dining not only is about the food, it’s about the experience and the story behind the menu. If that’s the kind of experience you’re looking for, there’s no better place than Café Boulud in the Brazilian Court Hotel in Palm Beach. The restaurant blends legendary Chef Daniel Boulud’s classic French cooking with the refined Palm Beach taste – lifestyle and cuisine.
Café Boulud Palm Beach is one of the more popular restaurants in Palm Beach – with guests of the historic boutique Brazilian Court Hotel and with locals. Diners can east inside or outside in an atmosphere that’s pure Palm Beach but without being stuffy and pretentious.
The Lounge at Café Boulud is a terrific place for start (or end) the evening. Music in the Lounge is provided every Friday by Njoki, a terrific vocalist with a flair for Pop, Motown, Disco, R&B, and Jazz standards; and Florida native Paul Williams, a singer/song-writer and acoustic guitarist whose repertoire includes selections from Frank Sinatra and Stevie Wonder.
The Café Boulud Palm Beach winter season menu, created with input from executive chefs from Café Boulud restaurants in Manhattan and Toronto, actually is four menus in one – La Tradition, La Saison, Le Portager and Le Voyage.
“French cooking basically is an expression of season and place,” said Rick Mace, executive chef at Café Boulud Palm Beach. “That’s something I’ve learned a great deal about from Chef Daniel. It generally makes for a more interesting menu and creates more significance to our story.’’
Here’s a sample of the winter menu story at Café Boulud Palm Beach:
-La Tradition features classic French cuisine such as Torchon of Foie Gras with crushed hazelnuts
pickled blueberries; Burgundy Escargots with baby artichokes; and Seared Peking Duck Breast.
-La Saison features seasonal dishes such as Wild King Salmon, mustard jus, ‘choucroute’ radis
heirloom cauliflower and fingerling potatoes; and Chilled Peekytoe Crab Salad with Florida grapefruit, shaved hearts of palm, micro shiso and marinated avocado.
-Inspired from the garden, Le Portager’s entrées include Red Wine Risotto with foraged mushrooms and braised Treviso.
-Le Voyage (my favorite) features Duck Consommé - duck meatball with enoki mushroom
micro cilantro and kimchee oil.
“You can choose to try something across the menu (or “muses’’ as Mace calls them) or try a couple of couple dishes,’’ from the same menu, Mace said. “That kind of progression is something first-time diners here like. We don’t like it to be structured. Everything we have on the menu has a story. We try to have something for everyone but at the same time have various styles.’’
Whatever style you choose, it’s a great story and a great dining experience.