Medium 1447
Charcuterie board

Recommendations

"This reminds me of something that you’d make at a farm in France. It’s very rustic, unlike most of Daniel’s dishes—they tend to do classic dishes here. The texture is amazingly soft and you get to taste all of these different offals. It’s very refined, in a way that only Daniel can do it."
"I was trained in Paris in the '70s, and terrines, tête de veau, and jambon de Paris were taken for granted. Daniel has revitalized these venerable delicacies, modernizing them while remaining true to tradition. This charcuterie board is a work of genius!"
"This perfectly made, fine country pâté has a wonderful balance of chicken liver and pork, great texture, and a delicious hint of Cognac. Sit at the charcuterie bar for a casual bite."
Charcuterie board
"This is absolutely a destination for anyone who loves great, handcrafted patés, but don’t forget the boudin blanc, which is simply the best. It reminds me of what I ate growing up in France."
"The charcuterie plate at Bar Boulud is worth the trip uptown. Ask for Mike Madrigale and he'll set you up with some great champagne to go with it as well."

Also at Bar Boulud