 | |
 |
 |
Someone’s in the Kitchen with Daniel1 | 2 | 3 | Itinerary | | Home A private cooking lesson with Daniel Boulud shows why he’s cut out to be a French chef – and you’re not. Here’s why Daniel Boulud’s burger is better than yours: Ordering the original DB Burger served at the chef’s Manhattan restaurant, DB Bistro Moderne, buys you ground sirloin stuffed with succulent braised short ribs, foie gras and preserved black truffle, made to order on a freshly baked Parmesan bun. The accompanying pommes frites, served in a parchment-lined silver cone, taste more potatoey than any fries I’ve had before. Momentarily lost in the reverie that is love at first bite, meat juice dripping clear past my watchband, I realize too late that I’m actually meant to use a fork and knife to eat the thing, like the businessmen surrounding me who also wisely removed their suit jackets in anticipation. “Yes, that is what most people do,” volunteers my waiter as I lick my elbows clean. Bottom line: Daniel Boulud is an evil genius – and if this burger were single and Jewish, I would marry it. In what must be a culinary first, the superthick stuffed patty sees the shredded short ribs actually cutting the fattiness of the foie and sirloin. What’s more, the short rib stuffing involves numerous steps, the most impressive being pouring three bottles of dry red wine into a saucepan and then setting it aflame. Boulud has taken an essential yet basic piece of Americana and spirited it into a technique-driven masterpiece.
|
