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Bar Boulud, Boston makes its debut at Mandarin Oriental, Boston

The award-winning Mandarin Oriental, Boston and Chef Daniel Boulud have announced the opening of Bar Boulud, Boston. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group. The restaurant follows the successful format of Bar Boulud, New York, located on Manhattan’s Upper West Side, and Chef Daniel Boulud’s first UK restaurant, Bar Boulud, London, located at Mandarin Oriental, Hyde Park, both of which have achieved significant acclaim.

This approachable restaurant concept is known for its traditional French bistro fare, seasonal New England inspired dishes, signature charcuterie with recipes by renowned Parisian charcutier Gilles Verot, and an impressive wine cellar showcasing Burgundy and the Rhone Valley, well-suited for leisurely dining, business meetings or special occasions.

Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, leads the daily culinary operations of Bar Boulud, Boston as Chef de Cuisine with a menu that includes an impressive selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras, pork and truffle, along with an assortment of signature sausages such as: Boudin Blanc, white pork sausage with truffled mashed potatoes and apple and Boudin Noir, blood sausage with mashed potatoes, apple and caramelized onions.

A selection of grilled beef burgers adds an American touch to the menu with: ‘The Frenchie,’ topped with pork belly confit, arugula, Dijon, tomato compote and Morbier cheese on brioche bun and ‘The Piggie,’ topped with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage slaw. Additional menu highlights include: the classic Coq au Vin, with red wine-braised Amish chicken, bacon lardons, pearl onions, tender baby carrots and trumpet royale mushrooms; Handmade Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel and chili garlic; New England Sole Meunière, served with cauliflower, marcona almonds, capers, brown butter and fresh parsley; and a hearty Croque Monsieur, served on house-made brioche, layered with melted Gruyère cheese and house-made ham.

Chef Chambers joined Boulud in 2009. Originally from Yorkshire, England, he has over 15 years culinary experience in top kitchens all along the East Coast including: Indebleu Restaurant and Café du Parc in Washington D.C. and Café Boulud and Boulud Sud in New York City. Prior to working in the U.S., Chambers cooked in the kitchens of Le Manoir aux Quat’ Saisons, the two Michelin-starred Relais & Châteaux property in Oxford, England, and Al Mahara in Dubai, United Arab Emirates, rated among Restaurant Magazine’s “World’s 50 Best.”

Curated by Sommelier Joe Camper, the wine cellar at Bar Boulud, Boston features an extensive list dedicated to the great wines of Burgundy and the Rhône Valley – Chef Boulud’s favorite wine making regions that neighbour his native city of Lyon, France. Within the cellar, guests can find rare gems alongside approachable 'vin du pays'. Beyond France, the wine list travels to new world regions such as the United States, Austria, Germany and beyond, offering unique varietals that pair beautifully with food. Camper, a Champagne enthusiast, is also please to present an extensive selection of crémants – sparkling wines – that complement the New England seafood inspired menu. Camper began his wine career in Boston at Barbara Lynch Gruppo's Menton, and was most recently Sommelier at Boulud's Midtown NYC bistro, db Bistro Moderne.

Bar Boulud, Boston also features a seasonal selection of curated craft beers and innovative hand-crafted cocktails. Highlights from the cocktail menu include: Cranberry Royale, a blend of Champagne and cranberry vodka, served “up” with a cranberry compote ice orb; 8th & Orchard, a twist on the classic Boston cocktail, the Ward 8, which blends rye whiskey with a splash of house-made grenadine and apple cider, served over crushed ice; and the Boylston Flip, with ZU Bison Grass Vodka, fresh pear juice, cinnamon, fig, egg white and a Kübler Absinthe rinse. The cocktail list highlights a variety of 'Boulud Classic Cocktails' from his restaurants around the world.

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