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Daniel Boulud eats his way round London's restaurants

Manhattan chef Daniel Boulud is in town getting Bar Boulud London ready for its May launch at the Mandarin Oriental and he’s making the most of every minute of his visit.

On his first night he was out on the town with Bloomberg’s Richard Vines taking in drinks at Hix, BobBobRicard and then dinner at newly two-starred The Ledbury. The following day, as he told Hot Dinners, he realised a dream of his, to eat at Le Gavroche and he’d also found time somehow to take in Galvin La Chapelle. When we met him at the Mandarin Oriental Hotel, where he was meeting the UK media to talk about taking his restaurant concept Bar Boulud to London, he was still taking down notes of where to try over the next couple of days – we sent him in the direction of Cay Tre.

What that long pre-amble was trying to say was that we met with New York’s biggest chef this week and scored a number of interesting stories from Mr Boulud in the process. In our interview, Boulud named the chef who’ll be taking Bar Boulud to London  (its current Manhattan chef de cuisine Damian Sansonetti), revealed that London restaurant staff get paid around 15% less than their New York equivalents as well as taking us through his singular approach to anyone who brings their own bottle to one of his restaurants. In a word – don’t.

To discover Boulud’s vision for London and his new restaurant Bar Boulud London, find out which of our restaurants he rates and find out whether he thinks London really is better than New York for restaurants, click here.

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