Medium 1447
Charcuterie board


"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 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