https://www.nytimes.com/2020/09/14/dining/daniel-boulud-restaurant-le-pavillon.html

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The opening of a white-tablecloth restaurant in Midtown Manhattan, by the chef behind the very formal Daniel , might seem counterintuitive in the midst of a pandemic. But Daniel Boulud is embracing the timing, right down to the new restaurant’s name. Mr. Boulud is calling it Le Pavillon, after a famed palace of haute cuisine that opened in 1941 during another troubled time, World War II. “This name is significant for New York, and I’m a fan of the history,” said Mr. Boulud, who arrived in the city from France in 1980, eight years after Le Pavillon closed . “It’s good to bring back memories of the past.”. The project was set in motion three years ago, when SL Green, a real estate developer ... Full story

7 days ago, 16 September

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