Michelin star chef Daniel Boulud reveals his favorite dishes for the holidays

Michelin-star Daniel Boulud will serve Christmas dinner to thousands at his elegant fine-dining restaurants across New York City this year.  

Here the world-renowned chef of Le Pavillon and Cafe Boulud shares his favorite dishes and additions to elevate any feast being prepared at home.    

Boulud, who is board chair of Citymeals on Wheels – which provides homebound seniors with nutritious meals – reveals his favorites from breakfast to the final nibble of cheese before bed.   

Originally from France, Boulud arrived in New York City in 1982 and has since become a mainstay of the culinary scene’s upper crust.

Boulud also has restaurants in Canada, Dubai, Singapore, and The Bahamas, and recently established his own catering venture Cuisine Boulud for grand events or intimate dinner parties. 

1. Christmas breakfast  

Champagne, Caviar and Smoked Salmon with Scrambled Eggs is my favorite way to start the Christmas holiday – or come see us for brunch at Café Boulud New York where this is served. Scroll down for the full recipe.  

2. Shellfish 

Gratinéed Oyster with a Creamy Chowder Sauce and Parsley-Seaweed Crust

I love to include a warm shellfish to my holiday spread like the oysters Vanderbilt from Le Pavillon, a Gratinéed Oyster with a Creamy Chowder Sauce and Parsley-Seaweed Crust. 

3. Truffles 

Côte de Boeuf and Sauce Perigueux, a favorite of Daniel Boulud’s 

Truffles are always a staple in my household around the holidays. You can add them to any meal, for example my Gratin Dauphinois (from Le Gratin) with the addition of black truffle is amazing, it pairs well with a Côte de Boeuf and Sauce Perigueux (from La Tête d’Or). Scroll down for the full recipes – for the beef, potatoes and sauce.  

4. Cheese  

Chef Boulud recommends Gratin Dauphinois with the addition of black truffle

Vacherin Mont d’Or – one of my favorite cheeses only available from October through April making it perfect to enjoy over the holidays. It is always included on my table at home as well as the Restaurant Daniel cheese cart at this time of year. 

5. Dessert  

Bûche de Noël, a classic French dessert served at Christmas time. It is always available at my restaurants and Épiceries during the holiday season. My favorite flavor is Chestnut, Vanilla & Cognac. 

Chef Boulud’s Smoked Salmon Scrambled Eggs

Ingredients (Serves 4):

9 large eggs

1 tablespoon cold unsalted butter, cut into ½” cubes OR crème fraiche

2 tablespoons chives, very finely sliced, plus more for garnish

1 lemon, zested

3 ounces Daniel Boulud Smoked Salmon, available at Whole Foods or online at Solex

Method:

Add about 2 inches of water to the bottom of a medium sized pot (about 8-inch diameter) and bring to a light, steady simmer.

Crack the eggs into a sieve over a medium stainless steel bowl (about 10-inch diameter) with a whisk push the eggs through a sieve.

Season the eggs generously with salt and pepper and place the bowl on top of the pot, making sure that the bottom of the bowl does not touch the simmering water (there should be at least 1 inch of clearance).

Using a small heat-proof rubber spatula or wooden spoon, stir the eggs, making zig zags from left to right, and then up and down. If the eggs begin to coagulate too fast, lower the heat. It should take about five minutes for a light film to form on the bottom and sides. Keep stirring. When small curds appear, switch to a whisk to stir the eggs making sure to scrape the bottom of the bowl as much as possible.

When the eggs take on a porridge-like texture (they should be soft but not soupy or runny). Remove the bowl from the heat and stir in the butter or crème fraiche, chives, lemon zest. Check seasoning and adjust if necessary. Serve in warmed bowls and garnish each with some smoked salmon. 

Chef Boulud’s Côte de Boeuf 

Ingredients (Serves 3-4):

1 (34 oz) bone-in ribeye beef steak, excess fat removed and set aside

2 cloves garlic, crushed

4 sprigs thyme

2 tablespoons olive oil

2 tablespoons butter

2 tablespoon cracked black pepper (or any peppercorn of your liking)

Salt, as needed

Method:

Season the beef generously on all sides with salt and the cracked black pepper. 

In a large sauté pan, heat the olive oil on medium-high heat, add the beef and reduce the heat to medium. Sear the beef undisturbed until you have a deep brown color evenly across one side of the steak. Flip and add the garlic and thyme and continue roasting until browned.

Add the butter to the pan, reduce the heat and continue cooking, basting and turning every few minutes until you reach your desired doneness (130°F for medium rare.) Transfer the beef to a dish to let it rest 10 minutes before slicing. 

Chef Boulud’s Sauce Périgueux

Ingredients:  

1 tablespoon butter 

1 small shallot, minced

1 tablespoon fresh or canned black truffle, chopped

1/2 small clove garlic, minced

2 tablespoons Madeira

2 tablespoons truffle juice, optional

1 cup Beef Jus, or Veal Demi-Glace

Method: 

To make the sauce, melt the butter in a small saucepan over medium heat. Add the shallot, black truffle, and garlic, and cook, stirring, until the shallot is translucent.

Add the Madeira and truffle juice and reduce by half. Add the beef jus and bring to a simmer, add water to adjust the consistency if necessary. Keep warm or reserve, chilled, until ready to use. 

Chef Boulud’s Gratin Dauphinois

Ingredients:  

1 cup cream

1 cup milk

2 cloves garlic, chopped, crushed or grated

3 sprigs thyme

1 fresh bay leaf (or dry)

1 ½ pounds Yukon Gold potatoes, peeled (around 3 large potatoes)

2 tablespoons butter

4 ounces Gruyère cheese, grated (or Comté or any hard cheese)

1 teaspoon salt

1 tablespoon fresh or canned truffle (optional)

Nutmeg, grated on a rasp-zester microplane, to taste

Freshly ground pepper, to taste

Method: 

Preheat your oven to 350° Fahrenheit.

Combine the cream, milk and crushed garlic in a small saucepan with the bay leaf and thyme. Steep at a very low simmer for around 15-20 minutes and then shut off the heat and discard the herbs.

In a large sauté pan, melt the butter until it gets foamy. Slice the peeled potatoes around 1/8-inch thick and add them to the buttered pan. Grate a little bit of nutmeg over the top and season with salt and pepper. Gently swirl the pan around in a circle until the potatoes are lightly coated with butter. Pour the infused cream over the pan and bring to a simmer for 5 minutes.

Lightly butter a medium-sized gratin or Casserole dish and transfer the potatoes and liquid inside. Top with the grated Gruyère cheese and bake in the oven for around 30 minutes, or until the potatoes are tender. Bon Appétit!