Chef Daniel Boulud's Office Bag Lunch

The Michelin-starred chef creates a tasty salad for the deskbound gourmand
Photograph by Brent Murray; Flatware courtesy Williams-Sonoma

Few restaurateurs have enjoyed the success of Daniel Boulud, the French-born chef who oversees a constellation of upscale establishments across the world, from Montreal to Palm Beach to Beijing. His culinary footprint, however, is deepest in New York, the home of Daniel, DB Bistro, Bar Boulud, and DBGB Kitchen & Bar. His latest Manhattan-based venture is Epicerie Boulud, which opened its doors on the Upper West Side last year. Unlike his other restaurants, Epicerie Boulud is part oyster-and-wine bar, part walk-in grab-and-go market, with premade “box lunches” assembled around sandwiches made from Parisian ham, suckling pig confit, and Thai sausage, among other ingredients. Epicerie Boulud also sells an array of fruits, gelato, and cheeses.

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