The Blantyre in Lenox has announced the launch of Café Boulud New York at the Berkshire hotel from early July through mid October.
“It is an honor to be collaborating with a culinary innovator like Daniel Boulud, whose presence will elevate Blantyre to a world-class dining destination,” said Linda S. Law, Owner and Steward of the Blantyre. “Our partnership is a much-needed bright spot in what has been a challenging few months for everyone, and now more than ever people want to enjoy special moments with an added measure of safety and security. We are thrilled to be able to create this for our guests in our expansive 110-acre setting, which was designed for social distancing.”
Beginning July 1, the seasonal pop-up restaurant – Café Boulud at Blantyre – will bring the flavors of the original award-winning Café Boulud on New York’s Upper East Side to the Berkshires for the first time. Café Boulud at Blantyre will offer the finesse of seasonal French cuisine with the hospitality of a neighborhood café. Utilizing fresh and local ingredients – many sourced directly from suppliers around the region – guests can expect summery French classics with a twist.
As part of joint project, Chef Boulud’s well-trained team will undertake dinner service Wednesday through Sunday, weekend brunch, and private parties at the Relais and Châteaux property. Beyond weekend brunch and dinner service, specialty dining experiences will also be offered. From delicious picnics amidst colorful gardens and lush lawns, to intimate celebrations, Chef Daniel Boulud’s team will create a variety of inspired culinary moments throughout the sprawling estate.
Raised on his family’s farm near Lyon, France, Daniel Boulud grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking. Boulud spent his formative years training with several renowned chefs, including Roger Vergé, Georges Blanc, and Michel Guérard. Following two years in Copenhagen, where he worked as a chef in some of the city’s finest kitchens, Boulud took a position in the US as chef to The European Commission in Washington, DC. Boulud then opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Boulud served as executive chef at New York’s Le Cirque.
Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants Daniel, Café Boulud, DB Bistro Moderne, Bar Boulud and now, DBGB Kitchen and Bar. In addition, he has created Café Boulud in Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort. In May 2008, the chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China. Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Châteaux restaurant, Lumière. Adjacent to Lumière they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattan’s Midtown. Two Manhattan destinations, Boulud Sud and Épicerie Boulud, were opened on the Upper West Side in May 2011.
“We’ve had a wonderful relationship with Relais & Châteaux properties in America over the years and we’re looking forward to expanding this relationship by bringing the Café Boulud experience to a property as historically revered as Blantyre,” Boulud said. “We are excited to share the spirit and traditions of our cuisine at Café Boulud, and match it with the exquisite wine offerings of the estate.”
Meal service throughout the property will be introduced in compliance with state and CDC guidelines. Reservations are currently being accepted for Café Boulud at Blantyre.
