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Warm Camembert with Wild Mushroom Fricassee
If you happen to have easy access to Vacherin Mont-d’Or to make this gloriously gooey appetizer, bien pour vous. But fret not — Daniel Boulud’s mushroom and herb fricassee with walnuts is just as luscious atop much more widely available Camembert.
Chilled Spring Pea Soup
Each spring, Café Boulud celebrates the bounty of the season with this fresh, vegetal soup — but fava beans are only fleetingly available and extremely labor intensive to boot. This sugar snap and frozen baby peas version of Daniel Boulud’s dish is just as lovely and light, and accessible whenever you’re craving a little bit of chilly bliss.
Red Snapper with Citrus and Fennel Salad
Daniel Boulud’s simple broiled fish atop a bright salad of radishes, fennel, bell pepper, jalapeño, cilantro, chives, and mint would be pleasing enough, but a smack of acid from an orange, grapefruit, and lemon juice dressing pops it …
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