Café Boulud at Maison BARNES

Terrine de Foie Gras

Classic preparation with brioche and accompaniments — clean, luxurious, and exactly what you'd want at a Boulud restaurant

Duck Confit

Slow-cooked leg with braised lentils and mustard jus — a Café Boulud calling card that rewards those who order the classics

Tarte Tatin

Properly caramelized upside-down apple tart with crème fraîche — a textbook French finish done with care

Bouillabaisse

A rich Provençal fish stew with saffron broth, rouille, and whatever the market offered — Le Voyage section at its best

Salade Niçoise

A composed classic that the kitchen treats with enough respect to actually be worth ordering — good for lunch

Herb Crusted Beef With Red Wine Reduction

Seared Scallops with Greens and Crispy Garnish

Seared Foie Gras

Pan-Seared Salmon