Bar Boulud

RESTAURANT Bar BouludBoulud NY-inter

OPENED JANUARY 8TH, 2008

 

BOULUD, Daniel by Vik Muniz

CHEF-OWNER Daniel Boulud

bouloud-DExecutive Chef Damian Sansonetti

Consulting Charcutier Gilles Verot

Pastry Chef Ghaya Olivera Sommelier Steven Meir
General Manager Matthew Dahlberg Maitre d’Hôtel Carrie Sumner

ADDRESS 1900 Broadway, New York, NY 10023 (Btw 63rd & 64th streets)
Telephone 212 595 0303 Fax 212 595 3034 www.danielnyc.com
HOURS Lunch Monday – Friday 12:00-2:30
Brunch Saturday & Sunday 11:00-3:30
Dinner Sunday – Thursday 5:00-11:00, Friday & Saturday 5:00-12:00
Late Night Friday & Saturday Midnight – 1:00 am, Sunday 10:00 pm-11:00 pm; Late
Night Charcuterie and Cheese Menu
Open seven days. Closed major holidays
RESERVATIONS Walk-ins welcome. Reservations recommended for pre-theater dining.
Telephone (212) 595-0303 on-line reservations: www.opentable.com

Boulud- Food
PRIVATE PARTIES Three private dining rooms accessed through our wine cellar.

Tastings and receptions for 18, 20 and 70 guests respectively.
“Tasting Table in the Round” in the dining room for up to 14 guests
Main dining room for up to 100 guests available for events on special request.
Contact Julia Ha 212.595.0303 x161 jha@danielnyc.com

DRESS CODE Casual
CREDIT CARDS American Express, Master Card, Visa, Diners Club
CAPACITY & DIMENSIONS Main Dining Room – 100 seats 2,200 square feet Cellar Dining Rooms – 20, 30 and 70 seats (for private parties)
“Tasting Table in the Round” – 14 seat

INTERIOR DESIGN Thomas Schlesser – Design Bureau
2 King Street, New York, NY 10012 917 673 6692 ts@nyc.rr.com

ARTWORK Vik Muniz www.vikmuniz.net. The “Tâches de Vin” or “Wine Stain” series at Bar Boulud is by the renowned Brazilian artist, Vik Muniz. They were commissioned especially for the restaurant by Chef Daniel Boulud.

The creations grew out of a friendship between the chef and the artist, both fine wine connoisseurs. Boulud and Muniz enjoyed several fine wines together in the artist’s studio, saving small amounts from each bottle. These precious drops would serve as the basis for the commission. Vik, who is known for “painting” in unexpected materials
and then producing high resolution photos of his work, applied the wines to a series of linen napkins. The result is the series of images that hangs above Bar Boulud’s banquettes The title “Tâches de Vin” is a play on the term “tasse de vin”, the traditional tasting cup that sommeliers wear around their necks to taste wines.
www.vikmuniz.net

KITCHEN DESIGN Philip Amico, Tassone Equipment 212 921 6400
LOGO DESIGN Lipman, 408 West 14th Street, New York, NY 10014 212 684 1100

TABLE TOP China Pillivuyt Glassware Riedel Silverware Guy Degrenne
PARKING Icon Garages, 1 Lincoln Plaza
Entrances on W. 63rd & w. 64th Streets Btw Broadway & Central Park West

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Boulud Aioli, Crudité & Shrimp

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Bar Boulud, the latest venture of celebrity chef Daniel Boulud, offers Contemporary French bistro cuisine with an emphasis on house made charcuterie, artisinal cheeses and seasonal plats du jour.

Full bistro menus include pre-theater and after-theater dining. The cellar contains approximately 500 selections and is dedicated to great French wines of the Rhone valley and Burgundy, as well as the “cousins” of Burgundy and Rhône, including pinot noir, syrah and from such new world regions as California, Oregon, New Zealand, Australia, Chile and beyond. Good selection for under $75. (Great Ginger Margarita).

Like Mr. Boulud’s other restaurants, the elegant Daniel and the trendy “db” Bistro Modern, food is extraordinary. While everything is recommended, favorites include the remarkable dégustation de charcuterie to share; Plats de resistance “frisée lyonnaise”chicory, chicken liver, poached egg lardons, sourdough croûtons (a dish that would make any mama proud); raie grenobloise, sautéed skate, super green spinach capers, lemon, brown butter is the best you will ever taste; classic steak frites (black angus ny steak with french fries); a fabulous boudin blanc (truffled white sausage) with mashed potatoes; a lovely boeuf aux carottes (braised flatiron steak, carrot mousseline, onion confit (our second favorite)) and poulet rôti à l’estragon (roasted natural chicken breast fingerling potatoes, baby vegetables and tarragon).

Desserts are wonderful: îles flottante (floating island, blueberry compote vanilla crème anglaise); chocolate coupe glacée
hazelnut feuilletine, chocolate foam, chocolate-vanilla ice cream; and
tartes classiques,tarte mocha,chocolate-coffee tart with vanilla ice cream

Bar Boulud, 1900 Broadway, (Btw 63rd & 64th streets), is a major miracle and one on Manhattan’s not-to-be-missed-restaurants and rates “A Major” on The Walman Report. For a free subscription, visit www dot Punchin dot com on the net.

Boulud Navarin d'Agneau _______________________________________________________

Current Menu: http://www.danielnyc.com/barboulud/barboulud.html

Copyright 2008 By Punch In International. All Rights Reserved

Lunch Menu

Charcuterie
pâté grand-mère
fine country pâté
chicken liver, pork and cognac
10
compote de joue de boeuf
shredded slow-braised beef cheek
with onion confit and pistachio
9
lapin de la garrigue
provençal pulled rabbit
carrot, zucchini and herbs
9
fromage de tête “gilles verot”
head cheese terrine
gilles verot’s award winning specialty
13
tagine d’agneau
terrine of slow cooked spiced leg of lamb
with eggplant and sweet potato
10
Jambons
de paris d’italie
housemade cooked ham prosciutto san daniele
12 12
dégustation
de charcuterie
to share
small 22 | large 46
today’s charcuterie tasting
of cold specialties with
hors d’oeuvres, condiments and mustards
hors d’oeuvre
seasoned vegetables
to accompany charcuterie
5 each
carrots with coriander beets with horseradish
mushrooms a la grecque celery-apple rémoulade
a plate of 3 hors d’oeuvres
14
Soupes et salades
soupe de petit pois
chilled spring pea soup, toasted croutons
mint crème frâiche
11
mesclun provençal
arugula, olives, fennel, tomato
radishes, fried artichokes, white anchovies
12
crevettes et tomate
shrimp, tomato confit, bibb lettuce
horseradish yogurt dressing
14
salade de crabe et concombre
maine peekytoe crab salad
cucumber, radish, meyer lemon
18
Sandwiches
jambon beurre
house made ham, guérande butter, cornichons
french radish on rustic baguette
17
croque monsieur
warm ham, gruyère cheese
and béchamel
17
croque madame
warm ham, gruyère cheese, bechamel
topped with a farm egg
19
smoked salmon club
avocado, tomato, lettuce
chive crème fraîche
22
Plats de resistance
“frisée lyonnaise”
chicory, chicken liver, poached egg
lardons, sourdough croûtons
20
aïoli
chilled louisiana shrimp
olive oil poached cod, garlic dip
quail eggs, vegetables, lettuce
29
escalope de saumon
scallopine of salmon, eggplant caviar
broccoli rabe, piquillo peppers, almonds
25
raie grenobloise
sautéed skate, super green spinach
capers, lemon, brown butter
26
steak frites
black angus ny steak with french fries
“laitue au fromage blanc”
33
boudin blanc
truffled white sausage
with mashed potatoes
25
boeuf aux carottes
braised flatiron steak
carrot mousseline, onion confit
23
poulet rôti à l’estragon
roasted natural chicken breast
fingerling potatoes, baby vegetables, tarragon
24
chef charcutier sylvain gasdon
executive chef damian sansonetti
fromages
3 pieces $14 | 5 pieces $21 | 7 pieces $28
bloomy
brie de meaux
old and hard
22 month old mimolette
sheep
ossau-vieille
earthy
consider bardwell farm dorset
chévre
coupole
blue
jasper hill bayley hazen
stinky
epoisses
Desserts
salade de fruits de saison
seasonal fruit salad
geranium granité
8
îles flottante
floating island, blueberry compote
vanilla crème anglaise
8
chocolate coupe glacée
hazelnut feuilletine, chocolate foam
chocolate-vanilla ice cream
9
tartes classiques
tarte mocha
chocolate-coffee tart, vanilla ice cream
9
gâteau basque
custard cake with brandied cherries
9
glaces et sorbets duos
8
classique sublime
chocolate-vanilla fromage blanc-berry
assortiment de petits fours
8
Coffee tea
4 5
pastry chef ghaya oliveira
chef boulanger mark fiorentino
Menu bouchon Lyonnais
choice of main course
with an appetizer or dessert
for 3 courses, $7 supplement
Appetizer
gazpacho
chilled tomato soup
basil, extra virgin olive oil
endive et betterave
roasted beets, roquefort
sherry vinaigrette
pâté bourguignon
guinea hen with red wine, bacon
onion and chanterelle mushrooms
a
main course
pappardelle aux olives
pasta with braised lamb
taggiasca olives, fennel
27
escalope de saumon
scallopine of salmon, eggplant caviar
broccoli rabe, piquillo pepper, almonds
33
assiette anglaise
chef’s selection of charcuterie, cheeses
salad and vegetable hors d’oeuvre
29
poulet rôti à l’estragon
roasted natural chicken breast
fingerling potatoes, baby vegetables
tarragon
32
croque monsieur
warm ham, gruyère cheese
and béchamel
24
croque madame
warm ham, gruyère cheese
topped with a farm egg
26
a
dessert
champagne mangue et gingembre
mascarpone mousse, coconut macaroon
coconut-passion fruit sorbet
chocolate coupe glacée
hazelnut feuilletine, chocolate foam
chocolate-vanilla ice cream
glaces duo
pistachio-raspberry
sorbet duo
fromage blanc-berry

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Contemporary French bistro cuisine with an emphasis on house made charcuterie,artisinal cheeses and seasonal plats du jour.

MENUS Full bistro menu including pre-theater and after-theater dining.
Prix fixe pre-theatre three courses from $39 and a la carte menus
WINE LIST The cellar is dedicated to great French wines of the Rhone valley and burgundy, as well as the “cousins” of Burgundy and Rhône; pinot noir, syrah, grenache, chardonnay, viognier, marsanne and roussanne from such new world regions as California, Oregon,
New Zealand, Australia, Chile and beyond. Approximately 500 selections.

Background

We have been talking about doing this for years,” explains Daniel Boulud of the new bistro and wine bar he and his wine director, Daniel
Johnnes, created. “Now, the dream is a reality.” The new restaurant, Bar Boulud, opened at 1900 Broadway (between 63rd & 64th St.)
just across from Manhattan’s Lincoln Center in January 2008. Together the chef and his team roamed wine bars, vineyards and wineries
in settings both urban and rural from Paris to Lyon, Brussels, Napa and beyond, culling inspiration for this New York City destination.
Their goal is to put wine and food on an equal footing in a very easy-going and contemporary setting – the most laid-back of Boulud’s
restaurants to date. “We want to share our very friendly and casual approach to wine with our guests,” explains Boulud.

SEASONAL BISTRO MENU AND HOUSE-MADE
CHARCUTERIE BY GILLES VEROT

While Bar Boulud has a distinctive wine bar theme, equal emphasis is placed on both food and wine. It is the restaurant of celebrated chef Daniel Boulud, after all. Here he applies his creativity to seasonal bistro cooking with rustic simplicity. From zesty saffron-scented “soupe de poisson” to heart warming “lapin chasseur” laced with mustard and tarragon, many dishes are inspired by the wonderful wine pairing
possibilities. Despite the full menu of offerings, the chef’s favorite dishes will be the artisinally made French charcuterie, with a broad selection of terrines and pâtés by award winning Parisian charcutier Gilles Verot.

Practicing his art since the age of 17, Gilles Verot has been named “Champion de France du Fromage de Tête” (1997) and the
prestigious Guide Pudlowski’s “Charcutier de l’Année” (1999) and received the French Ministry of Agriculture’s “Ordre du Mérite
Agricole”. A third generation charcutier from Saint Etienne in France’s Rhone Valley, Gilles moved to Paris in 1991 where he and his
wife Catherine operate their two boutiques at rue Notre Dames des Champs in the 6th arrondissement and rue Lecourbe in the 15th.
When Daniel Boulud and Gilles Verot first met in Paris, they determined they would someday find a way to introduce the charcuterie
they both love to the New York restaurant scene. Daniel could see that, even in France, artisinally made charcuterie was quickly giving
way to industrial production and that craftsmen with Gilles’ talent and integrity were rare. Together the two chefs recognized in each
other a common desire to keep alive that which they love most: foods traditionally made from fine quality ingredients. Soon, they
devised a plan for Verot to send his protégé and top chef from his Parisian atelier to Manhattan. Consequently, Sylvain Gasdon, a chef
charcutier who has worked under Verot for five years, has relocated here to create his wonderful terrines and pâtés at Bar Boulud.
Specialties such as tourte de canard, fromage de tête, seven hour braised lamb terrine, pâté grand–mère and saucisson en brioche will be
served from a charcuterie bar with wrap-around communal seating. The charcuterie selections will be available at lunch, dinner and also
for take away purchase.

A broad selection of bistro dishes, seafood, fine cheeses and classic desserts, all with wine pairings in mind, will round out the lunch and dinner menus.

 

TALENT PROMOTED FROM WITHIN

Bar Boulud’s bistro cooking will be the work of Executive Chef Damian Sansonetti and Chef de Cuisine Laurent Kalkotour. Damian
has worked with Daniel Boulud for over four years as sous chef at db Bistro Moderne and subsequently at DANIEL. His love affair
with restaurants instilled in him by his Italian family began at an early age. It has taken him from his home in Pittsburgh to the
Pennsylvania Culinary Academy, the Mediterranean inspired Shallots in Nantucket, the Myriad Restaurant Group in NYC and finally
the kitchens of Daniel Boulud, whom he joined in 2003. Chef de Cuisine Laurent Kalkotour, a native of Aix en Provence, worked as
saucier at db Bistro Moderne for over two years before receiving this promotion. He is an alumnus of the New York and Monte Carlo
kitchens of Alain Ducasse (2002-2005) and of Chef Reine Sammut’s Auberge de la Fenière in Lourmarin. Like Damian and Laurent,
Pastry Chef Ghaya Olivera has also been promoted from within. She first joined Boulud’s restaurant family in 2001 as a pastry cook at
Café Boulud.

WINES OF BURGUNDY, THE RHONE VALLEY AND BEYOND

Daniel Johnnes, who serves as Wine Director for Boulud’s entire restaurant group, played a key role in creating this new venue. At Bar Boulud he unleashes his passion for finely crafted, great value wines. “My career has been defined by this quest, explains Johnnes, “first as a sommelier looking for the distinctive, hidden gems for the wine list, then, as an importer traveling the French vineyards seeking out artisans producing wines of character.” While he will offer plenty of what he calls the “little” wines, he will also serve the classics. The cellar will be dedicated, above all, to the wines of two regions: Burgundy, the favorites of both Daniels (Boulud and Johnnes) and the Rhône Valley, the region surrounding Boulud’s native city.

Having been raised in Lyon, Daniel Boulud grew up with Burgundy to his North and the Rhône at his feet. “If you look at the two areas as a whole,” says Boulud, “my hometown of Lyon would be its heart!” Bar Boulud will also offer wines fromoutside of France that Johnnes considers the “cousins” of Burgundies and Rhônes.

These are wines made from pinot noir, syrah, grenache, chardonnay, viognier, marsanne and roussanne from such new world regions as California, Oregon, New Zealand, Australia, Chile and beyond, with
approximately 500 selections on hand. The cellar will be managed by Sommelier Steven Meir who served in a similar capacity at
DANIEL before receiving this promotion. Steven joined Boulud after working in the wine department at Babbo and following several
year of experience in restaurants renowned for their wine programs in both California’s Central Coast and Denver, Colorado.

CONTEMPORARY DESIGN WITH HISTORICAL GRACE NOTES

Thomas Schlesser of New York’s Design Bureaux created the look for the 100 seat restaurant. Winner of 2002 and 2005 James Beard Foundation “Best Restaurant Design” awards, Schlesser is known for his cutting edge approach.Boulud NY-int3

 

Here he combines his characteristically contemporary style with a bold celebration of the food and wine culture he clearly loves. The result is a very modern appeal enhanced by a host of references to wine making tradition. One of Bar Boulud’s most immediately striking features is the
dining room’s long vaulted ceiling that recalls a classic wine cellar, yet in an utterly modern manner, thus setting the tone for the entire space. Even more striking is the restaurant’s backlit gravel wall recalling the
terroir of the vineyard. A rough hewn Burgundian farmhouse stone floor is yet another nod to the region whose wines will predominate at Bar Boulud. It completes the stage for a diverse range of furnishings
made from white oak, the wood traditionally used to make wine barrels. At the center of the space is the great table and charcuterie bar around which patrons will partake, chefs create and sommeliers pour.

Opposite this communal table is a row of intimate booths created in the image of champagne “riddling racks” traditionally used to hold inverted champagne bottles as they are rotated to collect sediment on their
corks. These booths and their custom chairs, styled after traditional Lyonnais farm house furnishings, get a splash of color from their burnt orange upholstery. The exclamation point to the main floor is a unique “tasting table in the round” reminiscent of those favored by 19th century wine negociants. Here patrons will gather around a circular table with a niche cut from the center, providing an area from which a sommelier will lead intimate wine tastings or host small private parties.
Guests descend one flight of stone lined stairs to reach three private dining rooms. The journey leads them through the wine cellar, one of the most alluring aspects of the restaurant’s design. The long, narrow space offers seductive glimpses of countless bottles behind classic steel grillwork finished in satin nickel. The latter appears to float in
stretches of gravel, creating an aesthetic that is at once old and new. Through the cellar, a cozy pre-function room and bar leads to the private dining rooms, each inspired by a different wine métier, “Vigneron”, “Caviste” and “Sommelier”, and adorned with an associated collection of wine tools and artifacts.

The refined simplicity of the design and its subtle cultural references provide depth and character. But for Schlesser it is the centers of interaction at the communal great table and charcuterie bar, unique service at the tasting table or the excitement of strolling through the wine cellar that he considers his most important achievements at Bar Boulud. These go beyond merely designing the visual to the more important work of defining the experience.

The street level dining room accommodates 100 guests, including communal seating at the charcuterie bar and a 14
seat tasting table in the round. The three private dining rooms seat 18, 24 and 70 guests respectively. The restaurant will serve lunch and dinner seven days and will also offer pre- and post-theater dining. Weekend brunch will be served and outdoor seating will be available on the Broadway sidewalk terrace. For both Boulud and Johnnes, wine is a catalyst for sharing good times and good food with friends. The wine bar will offer an unpretentious atmosphere where people can savor this experience.

DAMIAN SANSONETTI, EXECUTIVE CHEF

Five years after accepting a position at DB Bistro, Damian Sansonetti is now the Executive Chef at Bar Boulud, Daniel Boulud’s casual French bistro located across from Manhattan’s Lincoln Center. “I never planned for this to happen,” Damian claims with a smile. “The less I planned, the more things fell exactly into place.”

Growing up outside Pittsburgh, Damian was surrounded by the fresh, local ingredients of nearby markets and his grandmothers’ gardens. He fondly remembers days spent making pasta with his grandmothers, curing meats with his grandfather and assisting his father, the chef in
the Sansonetti family kitchen. The simple smell of a roasted red pepper instantly transports him to those childhood culinary memories.
Damian’s first restaurant job landed him at the dishwashing sink until he worked his way up to the stove of the local diner. After completing a year of college, his early food memories and experiences at the diner prompted him to enroll in the Pennsylvania Culinary Institute in Pittsburgh. Upon graduation in 1997, he spent two summers in Nantucket at the Myriad Restaurant Group’s Brant Point Grill. Damian moved to New York City with the Myriad Group in November 1998 to assist in the opening of Heartbeat in the W Hotel. What had started out as a three month project set him on a career path that would unfold over the next ten years.

Damian first met Daniel Boulud while working as Chef de Cuisine at Shallots, a Mediterranean-focused kosher restaurant in midtown
Manhattan. In early 2001 he called restaurant DANIEL to make a reservation for himself and his executive chef . As fate would have it,
Daniel answered the phone. Remembering Damian from a recent newspaper article, Daniel warmly greeted him, made the reservation
and, on the night of their dinner, sat down with the two young aspiring chefs. Daniel’s discipline, care for his customers and attention to
detail inspired Damian from the start. The two found they shared a passion for braising, slowly cooking meats and poultry to extract the
flavors and create a texture that melts away from the bone and into your mouth.

When Damian left Shallots in September 2003, he accepted a position under Chef Olivier Muller at Daniel Boulud’s DB Bistro Moderne. It was in this energy infused kitchen that Damian was first exposed to true Alsatian cuisine. He credits Olivier Muller for much of his training and for opening his eyes to the transformation of simple ingredients into the complex flavors found in a modern French bistro. After two years as Sous Chef at DB, Damian assumed the role of Chef de Banquet at DANIEL and later, in June 2007, the role of Sous Chef under Jean Francois Bruel.

The precise techniques and refinement Damian learned at DB Bistro and DANIEL combined with the rustic flare of his own personal
style are the backbone of the menu at the new Bar Boulud. There Damian’s sound foundation serves as a springboard for reinventing
traditional bistro fare. He makes Bar Boulud’s succulent coq au vin or navarin d’agneau into complex, delicate dishes ideal for pairing
with the restaurant’s Burgundy and Rhône themed wine cellar.

CHARCUTIER PARIS

Daniel Boulud’s BAR BOULUD will feature artisinally made French charcuterie, with a broad selection of terrines and pâtés by award winning Parisian charcutier Gilles Verot. Practicing his art since the age of 17, Gilles Verot has been named “Champion de France du Fromage de Tête” (1997) and the prestigious Guide Pudlowsky’s “Charcutier de l’Année” (1999) and has received the French Ministry of Agriculture’s
“Ordre du Mérite Agricole”. A third generation charcutier from Saint Etienne in France’s Rhone Valley, in 1991 Gilles moved to Paris where he and his wife Catherine operate their two boutiques (rue Notre Dames des Champs in the 6th arrondissement and on rue Lecourbe in the 15th).

When Daniel Boulud and Gilles Verot first met in Paris, they determined they would someday find a way to introduce the charcuterie they both love to the New York restaurant scene. Daniel could see that, even in France, artisinally made charcuterie was quickly giving way to industrial production and that craftsmen with Gilles’ talent and integrity were rare. Together the two chefs recognized in each other a common desire to keep alive that which they love most: foods traditionally made from fine quality ingredients. Soon, they devised a plan for Verot to send his protégé, the top chef from his Parisian atelier to Manhattan.

Consequently, Sylvain Gasdon, a chef charcutier who has worked under Verot for five years, has relocated here to create his wonderful terrines and pâtés at Bar Boulud. Specialties such as tourte de canard, fromage de tête, seven hour braised lamb terrine, pâté grand–mère and saucisson en brioche will be served from a charcuterie bar with wrap around communal seating. The charcuterie selections will be available at lunch and dinner and also for take away purchase. A broad selection of bistro dishes, seafood, fine cheeses and classic desserts, all with wine pairings in mind, will round out the lunch and dinner menus.

CHARCUTIER GILLES VEROT – SPECIALITÉS

Fromage de tête: joue de porc avec infusion de légumes
Compotée de lapin: lapin désossé cuit au bouillon, servi avec des carottes
Lapin de la garrigue: lapin désossé, cuit au bouillon servi avec des courgettes, carottes et herbes de Provence
Joue de boeuf: joue de boeuf confite assaisonnée d’un confit d’oignons et de pistaches
Pâté grand-mère: pâté de campagne aux foies de volaille
Andouille de Vire: panse et chaudin de porc, assaisonnement de poivre et d’herbes
Andouillette de Troyes: panse et chaudin de porc
Saucisson de Paris: saucisson cuit à l’ail, fumé ou non fumé
Pâté en croûte de Houdan: pâté en croûte à manger froid, à base de porc, volaille et pistache
Tourte aux sept viandes: en saison, monté et pâté croûte : foie gras de canard, canard, ris de veau,
blanc de volaille, sanglier, faisan et chevreuil
Terrine de gibier: en saison, grande spécialité de terrine de faisan
Saucissons lyonnais: se déclinent en trois variétés: nature, aux pistaches, aux pistaches et truffes.
En saison: aux cèpes et sabodet : mêlée de poitrine et maigre de porc.
Quenelles de brochet: se déclinent en trois variétés: nature, aux écrevisses, aux morilles.
Farce de brochet, panade à base de semoule
Saucisses à cuire: base de saucisse de Toulouse aux chou, aux herbes, à la longaniza (variété de chorizo)

GILLES VEROT – PROFESSIONAL AWARDS

1997 – Named “Charcutier de l’Année” by the Guide PUDLOWSKY
2001 – Inducted into the French Ministry of Agriculture’s “Ordre du Mérite Agricole”
2007 – Medaille d’Or (gold medal)at the “Championnat d’Europe du Boudin Blanc”,
2008 – Inducted in to “Who’s Who France”
CHARCUTERIE GILLES VEROT CHARCUTERIE GILLES VEROT
3 RUE NOTRE-DAME DES CHAMPS 7, RUE LECOURBE
PARIS 75006 PARIS 75015
gilles.verot@wanadoo.fr TEL 33-1-45-48-83-32 hwww.verot-charcuterie.

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