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May 13, 2008 01:28 PM

Bar Boulud

Had the charcuterie degustation-Lapin with carrot, zucchini and herbs-pure Provence; Tagine d'Agneau-pure Morocco; Compote de Joue de Boeuf-pure beef; Terrine de Poularde with tomato, cilantro, pepper, lemon relish-pure refreshment; Pate bourguinon-pure Burgundy. The housemade jambon together with some perfectly ripened epoisses, ossau-vielle and abbaye de citeau completed the picture. A glass of La Tour de Pomerol, isles flottantes and coupe glacee-pure heaven.

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  1. Sounds wonderful! Did the iles flottantes still have the rose petals? I thought that was gilding the lily a bit and overwhelmed the otherwise delicious dish.

    2 Replies
      1. re: guttergourmet

        Oh, that sounds much better - glad they got rid of the rose petals!