House made terrines, pâtés, hams and saucissons are produced under the guidance of Gilles Verot, one of France’s finest charcutiers. The menu includes traditional dishes such as coq au vin and moules, while the cellar is dedicated to Daniel Boulud’s native city of Lyon and its surrounding wine making regions, Burgundy and the Rhône Valley.

Dine at the charcuterie counter with an open view of the kitchen or take a seat on a red leather banquette and enjoy the centre of bistro activity.

Service at Bar Boulud reflects Daniel’s passion for gastronomy and we look forward to sharing the pleasures of food and wine with all our guests.

Private dining rooms are available for up to 20 guests and reservations are highly recommended.