"You can experience chef Daniel Boulud in a more casual setting at this restaurant celebrating Lyonnaise cuisine within the Beekman Hotel, where the chef is offering a thre-course holiday menu. The feast kicks off with black truffle gougères; moves on to starters including sea scallop with Perigord truffle vinaigrette, hazelnuts and sunchokes; celery root and chestnut soup; and terrine of foie gras. It includes such entrees as comté-filled ravioli; Dover sole with salsify-Champagne sauce and caviar; and quail stuffed with foie gras and Swiss chard. Among the desserts are chocolate cake with caramel ice cream; and vacherin with exotic fruit sorbets and meringue." - Eater Staff, Beth Landman
Bill MIlne