On the first Saturday night at Boulud Sud, we descended with an unexpected crowd of eight.

Mais sans doute, it was a typically magnifique!  Here we are, moi, Daniel and Mikki.

It is tres difficile for me to imagine the life of a successful restauranter as he continues to build his empire without wondering what the secret sauce is.

What is it about Daniel Boulud that brings him success, the three star Michelin rating, his restaurant’s ranking among the best in the world?

The vodka gimlet elegantly served in a slender carafe?

The Lamb Cleopatra that was simply delicious?  The accompanying roasted beets in pistachio yogurt?

How about that Turkish pudding surrounded by some kind of rhubarb swirl?

The edgy grapefruit sorbet?  The mint chocolate pave with pine nuts, jasmine flower and chocolate sorbet?  Yum!

The smartly attentive staff?

All that, and Daniel himself, working the room and making all of us feel extremely especiale and enchantee. Of course, the food and the service are exemplary.  The ambience is chic and inviting.  But I think that intuitive ability to connect with with his guests is the cherry on the cake.  It is what makes an evening out with friends memorable and it is what makes us his best word of mouth warriors.

Boulud Sud.  The new star in the empire.  Ask for Michael, the guy with the cool tie and glasses.  He will make sure your evening is heavenly.

Bon appetit.

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