DANIEL # 3 Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines.
A simple summer recipe, Robert Thompson pairs beef tomatoes with lime and coriander to make a zingy ceviche, served with charred, barbecued mackerel fillets. A stunning mackerel recipe perfect if you're looking for new barbecue ideas.
Snoek Pâté: 250g braaied/smoked snoek deboned/deskinned & flaked; In bowl, add flaked snoek, juice of half lemon, 1 tub plain cream cheese; 2 tots mayo, 1/2 tot each parsley & chives , finely chopped. Mix with fork til smooth and spreadable paste. Taste & add s & p as necessary. Best served on warm toast or on roosterkoek.