|Photo Courtesy of the Brazilian Court|
Picture it now. You're sitting on the terrace, overlooking a perfectly manicured courtyard, glass of rosé in hand. Your server just brought out a beautiful platter of octopus à la plancha. A soft breeze softly sweeps overhead. You feel as though you are fully absorbing the flavors of the Mediterranean. Hate to burst your bubble, but you haven't left south Florida.
From Monday July 2nd through September 2nd, Cafe Boulud
at the Brazilian Court will be offering a south Florida version of Daniel Boulud's newest concept Boulud Sud. The à la carte menu will be available seven days a week from 5:30 to 10:00pm, alongside the traditional fare of Café Boulud. For more information check out our previous piece here
"The inspiration for this concept stemmed from Daniel's time working in the south of France. Much of the cuisine around the Mediterranean takes the same sort of ingredients and uses them in very different ways. He wanted this concept to highlight the different preparation of those ingredients," says executive chef Jim Leikan. While the concept and basic recipes stem directly from Boulud, he encourages his chefs to explore the ingredients and cuisine.
I was lucky enough to be invited to a media preview on Thursday night and sample some of the dishes. Check out some photos of food after the jump.
|Octopus À La Plancha|
|Sample of Swordfish À La Plancha and Cedar Grilled Rouget|
|Harissa Grilled Lamb Loin|
|A sample of desserts prepared by executive pastry chef Arnaud Chavigny. From top-left: Apricot-Star Anise Crème Brulée, Mint-Chocolate Pavé, Grapefuit Givré.|
|Executive Chef Jim Leiken with Daniel Boulud|
301 Australian Ave., Palm Beach, FL