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When Michelin French Goes "Burnt Charcoal" Chic 🖤🍽️​​

📍 ​​Café Boulud​​ (Upper East Side) After ​​two months of sushi fatigue​​, we craved ​​something fancy but not raw fish​​—so we landed at ​​Daniel Boulud’s classic French haunt​​. 🐟 ​​Truite Au Chablis​​ At first glance: ​​"Did they burn this trout to a crisp?!"​​ 😳 Reality: ​​Coffee-powder crust​​ = smoky, complex, paired with ​​Chablis sauce + brown butter​​. ​​Outsider ugly, insider genius.​​ 🐚 ​​Saint Jacques​​ ​​Seared scallops​​ with ​​palm hearts + sorrel sauce​​—​​crusty outside, buttery inside​​, with a ​​fresh oceanic punch​​. 🥩 ​​Duo De Boeuf​​ ​​Braised short rib​​: ​​Melts like butter​​, fat = euphoric. ​​Sirloin (medium-rare)​​: ​​Juicy, beefy​​, with just a hint of chew. 🦆 ​​Canard À La Rouennaise​​ ​​Duck in blood-Cognac sauce​​ = ​​rich AF​​. ​​Kumquats saved it​​ from being too heavy. 🍨 ​​Desserts​​ ​​Olive Oil Ice Cream​​ + ​​strawberry sorbet​​ = ​​cold, creamy, tangy​​ perfection. ​​Bonus Sorbet Trio​​: Refreshing palate-cleanser. 💡 ​​Verdict​​ ✔️ ​​Surprise hit​​: That "burnt" trout ​​slapped​​. ✔️ ​​Old-money vibes​​: White-tablecloth ​​without the stiffness​​. ❌ ​​Skip if​​: You hate ​​traditional French richness​​. ​​Ever had a dish that looked questionable but tasted amazing?​​ Share your stories below! 👇 #MichelinNYC #FrenchFood #NYCEats #UESDining

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Lillian King
Lillian King
5 months ago
Lillian King
Lillian King
5 months ago
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When Michelin French Goes "Burnt Charcoal" Chic 🖤🍽️​​

📍 ​​Café Boulud​​ (Upper East Side) After ​​two months of sushi fatigue​​, we craved ​​something fancy but not raw fish​​—so we landed at ​​Daniel Boulud’s classic French haunt​​. 🐟 ​​Truite Au Chablis​​ At first glance: ​​"Did they burn this trout to a crisp?!"​​ 😳 Reality: ​​Coffee-powder crust​​ = smoky, complex, paired with ​​Chablis sauce + brown butter​​. ​​Outsider ugly, insider genius.​​ 🐚 ​​Saint Jacques​​ ​​Seared scallops​​ with ​​palm hearts + sorrel sauce​​—​​crusty outside, buttery inside​​, with a ​​fresh oceanic punch​​. 🥩 ​​Duo De Boeuf​​ ​​Braised short rib​​: ​​Melts like butter​​, fat = euphoric. ​​Sirloin (medium-rare)​​: ​​Juicy, beefy​​, with just a hint of chew. 🦆 ​​Canard À La Rouennaise​​ ​​Duck in blood-Cognac sauce​​ = ​​rich AF​​. ​​Kumquats saved it​​ from being too heavy. 🍨 ​​Desserts​​ ​​Olive Oil Ice Cream​​ + ​​strawberry sorbet​​ = ​​cold, creamy, tangy​​ perfection. ​​Bonus Sorbet Trio​​: Refreshing palate-cleanser. 💡 ​​Verdict​​ ✔️ ​​Surprise hit​​: That "burnt" trout ​​slapped​​. ✔️ ​​Old-money vibes​​: White-tablecloth ​​without the stiffness​​. ❌ ​​Skip if​​: You hate ​​traditional French richness​​. ​​Ever had a dish that looked questionable but tasted amazing?​​ Share your stories below! 👇 #MichelinNYC #FrenchFood #NYCEats #UESDining

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