Dining

Item Description

Special Chef's tasting menu for 4 people at Bouley Restaurant.

Bouley restaurant represents a landmark in fine dining and exquisite cuisine.  Chef David Bouley invites you to join him for a taste of perfection in this legendary and world-renowned restaurant. The dress code for the restaurant is business casual. Jackets are preferred  but not required.

David Bouley was born and raised near Storrs, Connecticut.  From early on he was strongly influenced by life on his grandparent’s farm, drawing upon their French heritage and instilling a love of the land, an appreciation for fresh products, care in their preparation, and the inspiration to cook and enjoy healthful meals.

David worked in restaurants from an early age, spending time working in Santa Fe, New Mexico, Cape Cod, and, eventually, France and Switzerland.  While in Europe, after studies at the Sorbonne, David had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet.  Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco.  From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985.

THE ORIGINAL BOULEY:  In 1987 David opened his own restaurant, Bouley, in TriBeCa.  Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America.  Among many accolades Bouley earned a four-star review in The New York Times and received James Beard Foundation awards for best restaurant and best chef.  From 1991 through its close in 1996, Bouley received the number one ranking in food and popularity in the Zagat Survey of New York City Restaurants.  To this day, no other restaurant has been able to achieve a food rating of 29 (out of a possible 30) in the Zagat Survey, as Bouley did in its last three years.

Upon closing Bouley restaurant in 1996, David set to work on plans to advance a culinary vision that involved developing a set of new operations in the gastronomic realm, with the intent to bring high quality products to an expanded audience.  The objective involved building upon the success of Bouley restaurant to develop a complex of related operations designed to embody, and make more widely accessible in new forms, the essence of the experience achieved in the original.  A first step involved the opening of Bouley Bakery.

Item Special Note

Additional shipping fee of $3 applies to this item. Expires 11/1/2011