By: Robert Buxbaum
Last spring, some of Daniel Boulud’s top staff and a few of his alumni who could spare the time from their current engagements, got together to host a very special dinner for the chef. We thought it was a fascinating menu and a part of the literature of great food that deserved being seen by food lovers. Regrettably, we have no photographs. Perhaps that’s just as well and the menu will stand as a part of the lore of historical grand and celebratory meals. The wines were at least as spectacular and deserve a page of their own.
