Bouley, Le Bernardin, Daniel menus & signature dishes
Does anyone know where I might find any of the following: menus (i believe there is a library in NYC with a collection of these but public, private, or another source entirely?), a list of signature dishes, and/or recipes for them for:
* Le Bernardin when Gilbert La Coze was the chef. I have the restaurant cookbook and it has only two of Gilbert's dishes, the rest are by Eric Ripert. I'm really interested in learning more about Gilbert's food.
* Bouley during 1987 - 1996. David Bouley's cooking then was astonishing and very different from the equally good food he makes now. I'd like to know more about his cooking then.
* Daniel during 1993 - 1999. Daniel Boulud's food then was so classique, and again his dishes now while equally good are different. I'm interested in these first years of his restaurant.
Google did not produce many useful results even with extensive searches. That is when I thought of Chowhound's collective culinary intelligence. Thanks for any help you may provide.
155 W. 51st St., New York, NY 10019
re: peter j
Peter, thank you! I knew I had seen such a collection but couldn't remember where. When in doubt, the NYPL ;-) I looked and they do have two undated menus from LB so on my next trip to the rare books department I'll request those. Even better they had suggested links to other places with similar collections so I'm guessing that with a little work I am likely to find menus by all three chefs. I have to really search NYT and NY Mag as their reviews during the periods I'm interested will be very helpful. Thanks again. Terry
re: peter j
Peter, Yes, it turns out the archive area of the NYT apparently hides these pages from Google but if a search is done directly at the NYT website in the archive section using the custom date range feature, lots of material shows up. I suspect when I read through all of it I'll have all of my answers. Thanks again, Terry