Learn From An Expert With A Charcuterie Tasting Experience
There is an art to creating a beautiful charcuterie board. It takes a variety in textures and flavors into consideration. After all, the edible elements should involve an array of cured meats, from hard cuts to soft spreads, with a combination of different aromas, and flavors. If still figuring out what should be on a charcuterie platter, leave it to the experts. Chef Daniel Boulud’s Bar Boulud near Lincoln Center has an outstanding French Charcuterie program worth experiencing.
Our visit led by Chef Charcutier Arthur Dehanie, featured seasonal ingredients, as well a discussion on how to properly curate them on a plate. Dining here in the Upper West Side neighborhood hub of culture and entertainment is the perfect spot for your next girls gathering or date night. Because edible elements curated with an elegant presentation of strips of cured meats, soft spreads and savory bites should be shared.
Make sure to order wine, as the restaurant’s James Beard Award nominated program highlights Burgundy and the Rhone Valley. The charcuterie program is served daily, and involves a tasting of cold specialties including Pâté Grand-Mère and Pâté Grand-Père, as well as special treats like Pâté de Campagne , kale and juniper berries, Chicken heritage persillé, tarragon and dried tomatoes, and Jambonneau breaded in fine herbs crumbs. You can thank me later.
Bar Boulud
1900 Broadway (at 64th Street)
New York, NY 10023
Photos: Courtesy
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