{"id":225416,"date":"2021-04-13T02:43:22","date_gmt":"2021-04-12T23:43:22","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/inside-daniel-bouluds-new-restaurant-le-pavillion\/"},"modified":"2021-04-13T02:43:22","modified_gmt":"2021-04-12T23:43:22","slug":"inside-daniel-bouluds-new-restaurant-le-pavillion","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/inside-daniel-bouluds-new-restaurant-le-pavillion\/","title":{"rendered":"#Inside Daniel Boulud’s new restaurant Le Pavillion"},"content":{"rendered":"

“#Inside Daniel Boulud’s new restaurant Le Pavillion<\/strong>”<\/p>\n

\n

On\u00a0Saturday, the city closed a swath of East 42nd Street because chef Daniel Boulud\u2019s newest project, Le Pavillon, was expecting an unusual delivery: 10,000 pounds of black olive trees trucked in from Florida.<\/p>\n

A massive crane hoisted the 20-foot-tall trees to a group of workers perched on a second-story platform at One Vanderbilt \u2014 a $3.3 billion office tower overlooking Grand Central Terminal that developer SL Green unveiled last fall. The trees were then funneled into the 1,400-foot-tall tower through a window that had been removed specifically for the purpose.<\/p>\n

Once inside, the olive trees were placed in 3-feet-deep pits dug through the floor of the restaurant, where they will grow using special \u201cgrow lights\u201d to mimic their natural habitat. Thousands of pounds of soil was brought in to fill the holes and cover their roots \u2014 one wheelbarrow at a time.<\/p>\n

When Le Pavillon opens next month, the 11,000\u00a0square\u00a0foot, 100-seat restaurant\u00a0with a 30-seat bar,\u00a0designed by Isay\u00a0Weinfeld,\u00a0will boast a flowering garden with trees bifurcating the glass dining room.\u00a0<\/p>\n

Even for Boulud \u2014 a world-famous chef with a restaurant empire that spans from New York to Dubai \u2014 it\u2019s an impressive undertaking, one that has been three years in the making in partnership with SL Green.<\/p>\n

\u201cAn opportunity to create a great restaurant like this comes once every 30 or 40 years,\u201d Boulud told Side Dish during an exclusive tour of the eatery as it gears up to open its doors on May 25 for dinner service four or five nights a week, with lunch and breakfast service beginning in the fall.<\/p>\n

\"Chef
Chef Daniel Boulud inside of Le Pavillion\u2019s kitchen.<\/figcaption>
Matthew McDermott<\/span><\/figcaption><\/figure>\n

But Le Pavillon, which is named after the city\u2019s first haute French restaurant in 1941, is also launching at a historically difficult time for Midtown Manhattan, an area that caters primarily to tourists and office workers and has therefore been decimated by the pandemic.<\/p>\n

Some 90 percent of Manhattan office workers continued to work remotely through March, according to the Partnership for New York City. By September, less than half \u2014 or just 45 percent \u2014 are expected to be back at their desks, the organization said citing surveys of major employers.<\/p>\n

Tourism is coming back faster, but hotel occupancy only stood at a recent high of 47 percent in mid-March.<\/p>\n

Boulud \u2014 who\u2019s flagship and eponymous name restaurant Daniel boasts two Michelin stars \u2014 seems unphased. He said he \u201cbelieves\u201d in NYC and its ability to come back stronger just like it did after 9\/11 and the Great Recession of 2008.<\/p>\n

\u201cNew York has been through highs and lows, but I am confident that if there is one city in the world able to turn things around, to bring back the talent and business, and reinvent itself and thrive, it\u2019s New York,\u201d Boulud said.<\/p>\n

\"Daniel
Daniel Boulud lending a helping hand with the construction of Le Pavillion.<\/figcaption>
Matthew McDermott<\/span><\/figcaption><\/figure>\n

Boulud is so gungho for the opening he invited legendary chef Jaques Pepin, 85, to talk to the staff on orientation day about what it was like to be a young chef working at Le Pavillon, which closed eight years before Boulud arrived in NYC from France in 1980.<\/p>\n

\u201cI like the fact that it was a long time ago and yet it wasn\u2019t so long ago that I couldn\u2019t be connected to people and stories from that era,\u201d Boulud said.<\/p>\n

And he insisted that the pandemic has not at all altered his vision for Le Pavillon, which has only been delayed by three months \u2014 even if his plan to build a garden inside a skyscraper is now on trend with the post-pandemic world.<\/p>\n

\u201cI always felt the space was so big we\u2019d need to bring an \u2018oasis of nature\u2019 inside, while respecting the architecture of the building,\u201d Boulud said of the trees.\u00a0<\/p>\n

<\/p>\n

The restaurant\u2019s partners \u2014 SL Green, which is funding most of it, and Boulud\u2019s company Dinex \u2014 declined to say how much the restaurant build out is expected to cost. SL Green called the expense a \u2018nominal percentage\u201d of its overall investment in One Vanderbilt, which is 73.7 percent leased.<\/p>\n

The menu will be seasonal and focused on seafood and vegetables \u201cfrom Maine to Maryland,\u201d along with some simple grilled and rotisserie dishes. Boulud is also working on his own dish to rival oysters Rockefeller, which he will dub oysters Vanderbilt, and an updated chilled pea soup that Boulud first put on the menu when he opened Daniel in May 1993.<\/p>\n

<\/p>\n

Standing outside of One Vanderbilt as its shiny glass facade reflected the image of the Chrysler building, passersby cheered Boulud as a photographer snapp<\/a>ed away. For a moment he stared at a black cast iron Eagle \u2014 one of the originals from Grand Central Station \u2014 perched on a rail across from him.<\/p>\n

\u201cMaybe we\u2019ll call it the Eagle Bar,\u201d Boulud mused, picking up on an earlier conversation about-the-as-yet unnamed bar\u00a0inside\u00a0Le Pavillon.<\/p>\n

What will his first drink be at the Eagle Bar?\u00a0<\/p>\n

\u201cA Manhattan,\u201d he said without skipping a beat.\n <\/p><\/div>\n

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Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

“#Inside Daniel Boulud’s new restaurant Le Pavillion” On\u00a0Saturday, the city closed a swath of East 42nd Street because chef Daniel Boulud\u2019s newest project, Le Pavillon, was expecting an unusual delivery: 10,000 pounds of black olive trees trucked in from Florida. A massive crane hoisted the 20-foot-tall trees to a group of workers perched on a…<\/p>\n","protected":false},"author":1,"featured_media":225417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/04\/danie-Boulud.jpg?quality=90&strip=all&w=1200","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[101721,92396,4952,22512,71970],"class_list":["post-225416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-4-12-21","tag-daniel-boulud","tag-manhattan","tag-restaurants","tag-side-dish"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/225416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=225416"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/225416\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/225417"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=225416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=225416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=225416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}