Do you have a signature dish or flavor profile that you always include in your own holiday celebrations?
My signature holiday dish often centers on the classic French tradition of a decadent Pâté en Croûte or a beautifully presented seafood and truffle preparation. Given the seasonality, luxurious ingredients such as caviar, my DB smoked salmon loin from Solex, or White and Black truffles from Gourmets Attitude Truffles frequently make an appearance, often paired with house-made brioche and artisanal cheeses. I focus on richness, refined textures, and the earthy, comforting flavors that evoke the spirit of winter. These indulgences truly elevate the festive table. I also love slow-cooked, soulful dishes—such as roast or braised chicken with truffle under the skin, Chapon aux truffes, accompanied by root vegetables, chestnuts, and wild mushrooms.
Many of your restaurants offer intimate private dining rooms and event spaces. How do you translate the spirit of holiday entertaining into those settings?
We offer a multitude of private, semi-private, and intimate dining rooms—such as the Garden Table at Le Pavillon, the Upper Lounge at Restaurant DANIEL, and the Vaisselier and Cellier at Café Boulud at Maison Barnes. We translate the holiday spirit into these spaces by focusing on a seamless blend of sophistication, intimacy, and a strong sense of place. At Le Pavillon, for example, the soaring space with its lush greenery and stunning Chrysler Building views already provides a magnificent canvas. We enhance this setting with the soft, golden glow of warm lighting, elegant holiday accents, and a bespoke menu that highlights our signature seafood- and vegetable-forward French cuisine, ensuring a luxurious and unforgettable culinary experience. At Maison Barnes, we are especially proud to offer our private theater and speakeasy, which bring an added layer of exclusivity and French Art de Vivre to holiday entertaining.
For festive toasts—what are your go-to wines, cocktails, or non-alcoholic pairings for a holiday menu?
For festive toasts, I love a perfectly chilled Champagne from La Caravelle or a glass of Krug, for which I am proudly an ambassador and which you can find throughout my restaurants. I also appreciate starting with a unique sake such as IWA Sake from Richard Geoffroy. At the table, I typically like to begin with a crisp white Burgundy or Chablis. When serving richer dishes such as roasted meats, I prefer a mature, complex Bordeaux or a refined Nebbiolo like a Barolo.
What can guests expect from your restaurants this holiday season—special menus, collaborations, or signature events?
New York City is magical during the holiday season, and our restaurants are central to that feeling. Guests can join us for memorable celebrations with specially designed, decadent prix-fixe menus at Restaurant DANIEL, Café Boulud at Maison BARNES, and Le Pavillon on Christmas Eve. At my flagship Restaurant DANIEL, we will host an elegant and spirited New Year’s Eve event featuring an extended tasting menu, exquisite Champagne and wine pairings, and live music to ring in the year in true style. For large-scale celebrations, Cuisine Boulud New York is busy crafting custom, lavish menus for private galas and corporate events across the city, bringing our Michelin-starred culinary standards to grand venues.
Dining and Cooking