Boulud Sud Miami Launches Café Boulud Summer 2019 Pop-Up Series

Boulud Sud bar - straight shot - w peoplePhoto Credit: Boulud Sud

This summer, chef Daniel Boulud‘s renowned Boulud Sud restaurant in downtown Miami will play host to a four-dinner event series of pop-ups from Café Boulud. Here, they will invite chefs from each of the Café Boulud locations—starting with chef Aaron Bludorn, Executive Chef of Café Boulud NYC; followed by Rick Mace, Executive Chef of Café Boulud Palm Beach; Nick Trosien, Executive Chef of Café Boulud Toronto; and the series will culminate with Mathias Gervais, Culinary Corporate chef of Boulud’s company, The Dinex Group. Each of the four dinner series will take on a different theme, paying homage to chef Daniel Boulud’s ‘Culinary Muses.’

Aaron Bludorn

Photo Credit: Evan Sung

Boulud’s Culinary Muses embody his personal culinary philosophy, including La Tradition, La Saison, Le Potager and Le Voyage. Chef Aaron kicked off the series with an exquisite dinner, taking on the La Tradition theme. The four-course dinner focused on elevated French classic dishes, signature to the Café Boulud menu. Starters included the rich Terrine de Canard with fig compote and whole grain mustard; a refreshing Frisee Aux Lardon dressed with snap peas, fines herbes and Sherry vinaigrette; and fresh Salmon et Tomate Tartare seasoned with beluga lentils and crème Fraiche. The first course was paired beautifully with the crisp Michel Mailliard, “Cuvée Gregory,” Champagne, NV.

Mace, Rick by P. Dash
Rick Mace

Photo Credit: P. Dash

Main courses also stunned in typical Boulud fashion, featuring the classic Trout Armandine aux Haricot Verts or the Gigot d’Agneau aux Herbes (Herb leg of Lamb), both of which are traditional favorites on the Café Boulud and Restaurant Daniel menus. The decadent dishes were perfectly balanced with delicious side dishes including Asparagus, roasted potatoes—Lyonnaise-style—and seasoned peas and carrots. And of course, the dessert put a sweet end to the vibrant meal, serving Raspberry Vacherin with lemon ice cream, as well as Paris Breast with almond, mousseline and orange ice cream.

Nicholas Trosien 3
Nicholas Trosien

Photo Credit: The Dinex Group

Up next will take on the “La Saison” theme with a beautiful menu curated by chef Rick Mace, launching on June 25th, available until July 6th. Following will be “Le Potager” with chef Nick Trosien, launching on July 9th and available for order at Boulud Sud until July 20th. The final pop-up with “Le Voyage” from Mathias Gervais will debut on July 23rd and remain available until August 3rd. Of course, the beloved Mediterranean cuisine of Boulud Sud will still be available as well, featuring favorites from around the Mediterranean with the signature Daniel Boulud flair.


Photo Credit: The Dinex Group

For more information on the pop-up series or to purchase tickets, please visit here. Tickets are $65/person, excluding tax and gratuity.