Please be advised that Bar Boulud, London will take up residence in the Food Halls at Harrods from Monday 9 January 2017 until 29 January 2017, and will reopen at the hotel on Monday 6 February 2017, for a soft renovation.
As the only London restaurant of Michelin-starred chef Daniel Boulud, Bar Boulud offers a truly special dining experience. A stylish bistro and wine bar specialising in seasonal, rustic French cooking, Bar Boulud’s relaxed ambience and fabulous cuisine has won plaudits from critics and diners alike.
Incorporating two large connecting rooms, the restaurant features unique design points such as an impressive zinc topped bar and a sleek open kitchen. Classic materials such as wood, leather and cork add a contemporary touch.
As well as the main restaurant, guests have the option of dining at the charcuterie counter where they can watch the chefs at work. Reservations are highly recommended.
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Inspired by the tastes of authentic, rustic French cuisine, our menu features fresh, seasonal dishes alongside popular classics like our NY grilled Beef Burgers. We strive to use local producers, and specialities such as Carlingford Rock oysters and Dorset Crab also feature on the menu.
Daniel Boulud’s dream had always been to partner with the best Charcutier in France, and this has been achieved through Bar Boulud’s relationship with Gilles Verot. Thanks to Monsieur Verot, we serve a fabulous selection of house made terrines, pâtés, hams and saucissons.
We also offer a wonderful selection of desserts inspired by classic French cuisine, but with an imaginative modern twist. Our wonderful cheeses hail from around the globe and include Tunworth from Hampshire, Camembert from Normandy and Ragusano from Italy.
The restaurant’s cellar is dedicated to Boulud’s native city of Lyon and its surrounding wine making regions, Burgundy and the Rhône Valley.
Please visit the Bar Boulud, London website for more information and full menu options
A native of Lyon and resident of New York City, Daniel Boulud is one of America’s leading culinary authorities and one of the most revered French chefs in the world. Renowned for his soulful interpretation of traditional French cuisine, he is chef-owner of restaurants throughout the globe, though arguably it is his acclaimed New York City restaurant DANIEL - for which he has won three Michelin stars - that he is best known for.
Boulud is the author of seven cookbooks and the recipient of three James Beard Foundation awards, including Outstanding Chef and Outstanding Restaurateur. He has been named a Chevalier de la Légion d’Honneur by the French government, as well as Chef of the Year 2011 by The Culinary Institute of America. He is also co-founder and Chairman of the Bocuse d’Or USA Foundation.
A native Frenchman and veteran of Daniel Boulud’s restaurant group, Executive Chef Thomas Piat has been a key member of the Bar Boulud, London team since its opening in May 2010, with 14 years’ of experience in the industry, seven of which spent working with Daniel Boulud’s restaurant group.
With determination and under the guidance of acclaimed chef Daniel Boulud, Thomas Piat grew in experience and confidence and, in May 2010, was invited to open Bar Boulud, London at Mandarin Oriental Hyde Park alongside Dean Yasharian. In 2012, Thomas briefly returned to Paris, where he worked very closely with Gilles Verot and his team of renowned charcutiers, before resuming his place with the Bar Boulud, London team in 2013. In 2015, Thomas was appointed to the position of Executive Chef and looks to maintain the high standards and consistent quality that Bar Boulud has become renowned for.
Offering a sophisticated atmosphere and elegant design, our two private dining rooms can each seat up to 20 people.
Atmospherically lit, each room enjoys a warm, cosy feel with plush carpeted floors, wood panelling, cream walls, mirrors and beautiful Lorello artwork. Diners are seated around an elegant rectangular table, above which a stunning circular light fitting hangs.
View here for more details about private dining.
Reservations can be made by the contact methods below.