Chickpea Panisse
TIMING, they say, is everything. I was fortunate to be travelling to New York in time for the 15th birthday celebration of DB Bistro Moderne last June 9.
Thanks to my daughter Patricia, who has been working as a mixologist for world-renowned celebrity Chef Daniel Boulud in DB Bistro Moderne, I was assured of a reservation for this special occasion.
DB Bistro is a contemporary French restaurant known for its chic bistro cuisine that offers market-driven French-American specialties inspired by the rhythm of the season. One of New York City’s top-rated bistros, DB is in Manhattan’s midtown crossroads of the fashion and theater districts.
“Delicious Blasts From Our Past” included four classic courses over the years, including the original gourmet DB Burger created by Daniel Boulud himself. This sensational burger that took the world by storm was launched in 2001.
The exquisite 15th birthday dinner was complete with wine pairing, which was well worth the $135 per person. Corporate Chef Olivier Muller of Daniel Boulud’s Dinex Group that operates seven restaurants in New York, another seven national and international in Montreal, Toronto, London and Singapore, shared his canapés and appetizers.
The writer with Celebrity Chef Daniel Boulud
Sparkling Pierre Pallard Champagne Cuvee Daniel Brut NV flowed into our flutes as the Canapes of Chickpea Panisse and the classic Alsatian Tarte Flambee were served. Panisse or chickpea fries is a French fun snack made of chickpea flour while the Tarte Flambee is bread dough rolled out very thinly and topped with fromage blanc or fresh white cheese, onions and bacon.
Seated with me were four New Yorkers including American Ballet Solo Ballerina Christine Schevchenko and Fashion Stylist Marlon Corvera.
Appetizers were Thon Aux Epices or Curried Tuna Tartare (2001), Tomato Tarte Tatin on puff pastry with basil pesto, nicoise olives topped by sardines (2002) and Escargot Fricassee or braised cut up Escargot with chicken oyster mushrooms and hazelnuts (2006). These were all palate teasers created by Chef Muller that opened up our big appetites. Hasmer Estate Dry Rose Finger Lakes, NY paired well with the appetizers.
Daniel Boulud’s Original Burger sirloin burger filled with braised shortribs, foie gras, black truffle
Ora King Salmon a L’Oseille or Salmon with Sorrel, a leafy green herb the French love, is a 2004 creation of Kendall Linhart, served with asparagus and fingerling potatoes. The Ora Salmon from New Zealand are bred for culinary perfection and was absolute succulence.
Domaine Hugel Pinot Blanc Cuvee Le Amours Alsace 2012 complemented the freshness of the salmon. Before plating the following entree, Gen. Manager Rachel Ossakow paraded the impressive Poulet Aux Ecrevisses or Chicken with Crayfish, another classic dish by Chef Jean Francois Bruel in 2004.
Chef Daniel Boulud’s original gourmet DB Burger that continues to be a stellar attraction in the bistro was served last. This deliciously irresistible burger is made of sirloin filled with braised short ribs. Foie gras and black truffle served with Pomme Frites (potato fries). Chateau de Pez, St. Estephe Cru Bourgeois Bordeaux 2001 drew out the flavors of both the chicken and the burger.
Tomato Tarte Tatin
My appetite took a back seat when Celebrity Chef Daniel Boulud in his white chef’s outfit made his appearance and greeted guests, moving from one table to another. A few asked for his signature on the specially printed menu while I patiently waited for my turn for a photo with him.
After the excitement of my close encounter with Chef Daniel, I relished the dessert, Peach Melba with Vanilla Cremeux, Raspberry Yogurt Sorbet created by Chef Daniel Klenhandler in 2001.
