Daniel’s Boulud’s New York Restaurant Boulud Sud brings a taste of the Mediterranean to London
With the temperature soaring in London in the last two weeks of August it seems an apt time to visit Daniel Boulud’s New York based, two Michelin star Boulud Sud that is popping up at his Bar Boulud at the Mandarin Oriental Hyde Park. The menu is Mediterranean, inspired by the flavours of Italy and Morocco as well as Daniel’s native France.
It was an absolutely pleasure, and privilege to meet a beaming Daniel himself, his demeanour as sunny as the dishes on his menu. A welcome pastis, then a glass of rose instantly transported me to sunnier climes, and a sun drenched restaurant terrace.
Our tour of the Mediterranean began with the bread basket, Moroccan flat bread, a Provençal chickpea bread, together with the house olive oil bread. Freshly made crisps were dusted with dill and served with a trio of mezze – hummus, baba ganoush and taramasalata, inspired by Daniel’s favourite cuisine – Moroccan.
The cruise of the Mediterranean continued with crunchy deep fried Roman artichokes, juicy succulent prawns in garlic and olive oil. Sicilian sardine escabèche with white raisins, pine nuts and fragrant olive oil which we mopped up with the remains of the delicious bread.
Main course dishes included sea bream with a perfectly cooked crispy skin served with a spicy romesco sauce, homemade spaghetti nero, made with cuttlefish ink, was cooked with chilli and garlic and topped with uni – a Japanese smoked sea urchin. Lastly the Moroccan chicken tagine, good honest everyday food – perfectly cooked, packed with flavour, gentle spices and a slight sweetness.
Pudding was delightful mix, inspired from several countries – a grapefruit filled with sorbet, topped with Turkish delight, capped with a crisp brandy snap and garnished with halva – inspired and delightfully not too heavy or sweet – a refreshing end to the meal.
Mandarin Oriental Hyde Park
Fuss Free Flavours dined as a guest for a preview of the menu. the Boulud Sud pop up runs to the end of August 2016.