Daniel Boulud Modernist Dinner – November 15, 2024

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About the Modernist Dinner

This very special dinner series produced by second year students of The Culinary Institute of Montana at FVCC celebrates chefs whose style, substance and influence are shaping American cuisine.  Each dinner features different chef-inspired menus.  Our students study these chefs, write and cost a menu, and then present this dinner in their honor to the public.

November 15 Menu

Amuse

Shrimp & Potato Cake

Goat Cheese, Crème Fraîche

2^nd Course

Paupiettes of Sea Bass

Barolo Sauce

Intermezzo

Poached Plum

Roquefort, Toasted Hazelnut

3^rd Course

Venison & Pork Ragout Orecchiette

Roasted Chestnuts, Butternut Squash

4^th Course

Beer – Braised Pork Shank

Cumin, Quinoa, Winter Squash

Dessert

Spiced Chocolate Pots De Crèmes

Saffron, Candied Orange, Gingerbread Crumble

About Chef Daniel Boulud

Chef Daniel Boulud is a legend in the culinary world for many reasons, not only for his technical prowess but the seasonal inspiration of his cooking anchored in his upbringing in Lyon, France and his business acumen.

He started at the top by doing his apprenticeship in Lyn under Chef Gerard Nandron, a two Michelin chef.  Chef Boulud demonstrated his potential as a finalist in the Best Culinary Apprentice in France early on and marked a career in the kitchen of the best chefs in France.  He moved on to work with the revolutionary culinarians George Blanc at his three star La Mère Blanc and Roger Verge at Moulin de Mougins and Michel Guérard at Les Prés d’Eugenie. He worked in award winning hotels and restaurants in Copenhagen before moving to Washington DC and on to New York City.   He became the Executive Chef of Le Régence at the Plaza-Athenée and then Le Cirque earning the New York Times four-star review.   He opened his first restaurant, Daniel, in 1993 going on to open over 30 more award winning businesses around the globe.  He has earned six career James Beard awards among them Best Chef in America, Outstanding Restauranteur, Outstanding Service and 100 Best Wine Restaurants.  Chef Boulud has been awarded the Chef of the Year from The Culinary Institute of America as well as a Doctor of Culinary Arts from Johnson & Wales University.  He also received the prestigious International Eckart Witzigmann Prize for exceptional achievement in the culinary arts and Best Restauranteur in the World by Les Grand Tables du Monde.   La Liset has also awarded Chef Boulud with the Innovation Award.

As an enthusiastic culinarian and mentor to young chef, he began the revered Bocuse d’Or USA to provide training and support for US competitors for the Bocuse d’Or international culinary competition in Lyon, France.  Chef Boulud has authored two books including Daniel, My French Cuisine and Letters to a Young Chef.

His humanitarian efforts include Sunday Suppers benefitting City Meals-on-Wheels, Food1st a non-profit foundation created to alleviate food shortages in New York City, and perhaps one of his most famous efforts serving sixth grade students from Public School 295 in Brooklyn as his guests at Daniel.

Chef Daniel Boulud is an inspiration as an award winning chef, businessman, author, mentor and humanitarian.  We are inspired to offer a dinner in his honor.

Questions

Please contact Culinary Institute of Montana Program Director Manda Hudak at mahudak@fvcc.edu or 406-756-3932.