JUNE 23, 2014| ARTICLE BY
Celebrated New York chef, Daniel Boulud, opened his London outpost back in 2011. Fast forward three years and its still one of the most in demand dining rooms in the capital.
There may be all sorts of newcomers muscling in – Chiltern Firehouse and Fischer’s anyone? – but it’s Bar Boulud that Haute Time keeps coming back to. This is partly due to the restaurant's superb location (slap bang in the middle of Knightsbridge) and partly down to the sophisticated cuisine.
The kitchen doesn’t put a foot wrong with dishes like Lapin de la garrigue (provencal pulled rabbit with carrot, courgette and herbs) and coq au vin and steak frites. Bar Boulud’s burgers are also a big draw – our favourites are the Frenchie (a beef patty piled with pork confit and morbier cheese) and the Piggie (a beef burger topped with green chilli may and pulled pork).
But if you’re planning on popping into Bar Boulud for a long, leisurely lunch, we recommend trying the new ‘Menu Bouchon’. Created by Daniel Boulud and executive chef Dean Yasharian, Menu Bouchon has been inspired by the authentic Bouchons of Lyon – Daniel Boulud’s home town.
Delicate starters could include a Lentil salad served with warm garlic sausage or Oeufs Mimosa. Mains are spectacular: think Poitrine de Porc (Pork belly), Moules à la Crème(Mussels with crème fraîche), Truite aux amandes (Rainbow trout with almonds) and Poulet rôti (Roasted chicken).
All are complimented by a masterfully assembled list of wines (Bar Boulud was the winner of Best Restaurant Wine List at the 2013 Taste of London restaurant festival and renowned for its impressive selection of wines, many served by the glass from rare, large-format bottles). For summer dining, order the award-winning Chêne Bleu rosé – served by the glass from 6-litre Jeroboam bottles, exclusive to the restaurant.
Service is utterly professional and the low key yet luxe setting in the basement of the buzzy Mandarin Oriental Hotel, can’t be bettered.
All told this is an extraordinary restaurant overseen by a chef at the top of his game, that deserves every continued success.