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Épicerie Boulud is Chef Daniel Boulud's eat-in and take-out market and café, with three NYC locations: 1900 Broadway across from Lincoln Center, The Plaza Food Court in The Plaza Hotel, and the Oculus at the World Trade Center.

Épicerie Boulud emphasizes seasonal, house-made ingredients, from fresh bread and viennoiserie to made-to-order sandwiches, soups, salads, charcuterie and cheese boards, French pastries and gelato. On our shelves, you will find a selection of condiments, candies and artisanal products inspired by Daniel and his chefs in their world travels.

We are an all-day café serving coffee, breakfast, lunch, and a rotating selection of hot plats du jour. A full selection of beer and wines by-the-glass may be found at our bar, as well as tapas and fresh oysters.

In addition to local business and social catering, we offer a collection of gourmet gifts available for nationwide shipping, highlighted by a large selection of holiday items.

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Epicerie Boulud, Delivered to Your Door.

We are pleased to offer a collection of gourmet gifts available for nationwide shipping, including a special selection of holiday items.

快来连连看正版下载-ios加速器

快来连连看正版下载-ios加速器

Chef, Owner

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre- de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

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Executive Chef

An artist at heart with a passion for cooking, with over 20 years of experience in the hospitality industry, Powell’s passion for cooking was ignited at a young  age and led him to pursue a path in the culinary arts.

新建标签页 - MSN:白领“失业”送外卖累到膝盖受伤，你的“自救”之路在哪里 陈飞从上海月入万元的年轻白领，到“失业”转做外卖小哥，现在正好一个月。他在短视频平台上有2万多粉丝，有一次他将自己送外卖受伤的视频发出去，没想到在老家火了，还有人冲进他的直播间，叫了他大学时期的外号，让他很尴尬。

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Jayce Baudry’s pastry career began at the age of 14, when he apprenticed under Bordeaux Pâtissier Francis Droubay. The experience gave him an appetite for excellence and a work ethic which would land him in some of the world’s most prestigious pastry kitchens, including Restaurant Daniel. Jayce is renowned for his modern interpretations of classic French desserts.

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Chef Boulanger

Raised in Normandy, France, Mélanie always yearned to work in a bakery. After attending university, she found herself unfulfilled with her degree in Chinese Mandarin, and decided to pursue her true passion. This led Mélanie to study bread and viennoiserie at one of France’s most renowned culinary schools, INBP: National Institute of Bakery and Pastry. 

Upon graduation, Mélanie honed her bread-making techniques through bakeries in France, Morocco, Canada and, finally, New York. Four simple ingredients – flour, water, salt and yeast – are all it takes for Mélanie Legoupil to create a masterpiece.