RIYADH: Daniel Boulud was in a reflective, quietly excited mood when we met at his Riyadh outpost of Café Boulud during the restaurant’s first anniversary at the end of October.
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“We’re building on a legacy that started in my village in France and continued with Café Boulud in New York 28 years ago,” he told Arab News. The touchpoints are classic: tradition, seasonality, and French technique. But our conversation quickly turned to how those ideas breathe in Riyadh.
“The promise was always to be very French, but also current and global,” Boulud said. In practice then, “there is the DNA of the original Café Boulud,” but local preferences mean the menu is lighter and brighter — more raw preparations, a Mediterranean lift, and more space for produce.
Seasonal truffles at Cafe Boulud. (Supplied)
