NEW YORK CITY, NEW YORK: Chef Daniel Boulud has opened Le Gratin on the ground floor of the Beekman Hotel at 5 Beekman St.
Located in the heart of downtown Manhattan, Le Gratin is inspired by Chef Boulud’s hometown of Lyon, France.
It’s a “casual dining experience,” he says, relative to, say, Boulud’s ultra-luxurious restaurant, Daniel. Influenced by the lively bouchons and bistros of Lyon ambiance, Le Gratin offers warm service and soulful Lyonnais-style cuisine.
The entree menu features roasted duck breast, whole or half chicken, grilled branzino and a côte de boeuf for two. Garnishes can include potato gratin (from Chef’s Boulard’s mother’s recipe) and spinach creamed with Saint Agur blue cheese.
Desserts are highlighted by an apricot tart with pistachio ice cream and a three-chocolate gâteau. It would difficult to not choose the cream puff with roasted plum and Chantilly cream.
The wine list numbers more than one hundred selections, primarily sourced from Lyon.
Chef Boulud says, “I want Le Gratin to feel like the perfect place to gather with good friends and to make it a downtown hangout where everyone comes to relax or to celebrate all of life’s moments.”