Daniel Boulud on Boulud Sud, Must-Order Dishes, Miami, and Much More

What inspired the Boulud Sud concept?

Daniel Boulud: Having worked in Provence for many years and traveled extensively in the Mediterranean, I have always been inspired by the flavors and tradition of the south. At Boulud Sud, we are inspired by all the cuisines along the Mediterranean and it becomes a source of inspiration and creativity for the menu … The menu always has a focus on seafood, vegetables and meat preparations that have soulful taste and fresh flavor.

How does that translate to the menu reflecting the range of regional Mediterranean flavors?

One of our classics is our North Moroccan chicken tagine. We braise the chicken with some wonderful fresh vegetables and our personal spice blend; it has been a specialty on our menu since opening in New York more than a decade ago.

We have very fresh fish with simple preparations, just as you find across the Mediterranean. You will also always find two to three freshly made seasonal pastas on the menu like in Italy. Our grilled octopus is inspired by Spain, and you can find the Greek influence with a classic Greek salad and lamb chops. Of course, you will also see the classic Provençale bouillabaisse.

Boulud Sud just celebrated its sixth anniversary in Miami. How has the restaurant evolved over time?

It’s been so exciting to be involved in the food scene in Miami over these years. We’ve had two great runs, first with db Bistro and now with Boulud Sud. The clientele in Miami has the opportunity to choose from a wide range of restaurants, and we are very proud to be a part of this in Brickell.

I think they love that our cuisine is authentic yet original, and also so fresh and healthy. We do classics like the sea bass baked in salt crust just like you can find in the Mediterranean, but there are also endless possibilities with this region, so we are able to create inspired dishes.

What standout dishes would you recommend as musts for a first-time diners?

A couple of our most popular dishes are the Florida red snapper and the honey glazed duck breast. Those are two nice options that show our range – the first a little lighter and more delicate, the second more layered with bolder flavors and spices. We do both of those very well, and it just depends on your mood and your appetite that night.

Every one of our desserts is also on the must-try list, as our pastry chef Saeko Nemoto is quite an artist, using all the vibrant colors, flavors and textures at her disposal. The grapefruit givré is probably our most famous dessert, so I would say start with that, and keep going!

Can you tell us about the events and experiences offered in the wine cave?

We are very proud of our wine program at Boulud Sud, and we are always working to offer interesting wine experiences to Miami. Our “wine cave” is actually a beautiful glass-enclosed space, which is available for exclusive semi-private dining experiences with a curated menu. We also hold monthly wine dinners in our Salon de Provence, and these are very popular. We’ve been able to bring in some wonderful winemakers and introduce our guests to some great wines and wine pairings. It’s an important part of the Mediterranean lifestyle!

What else is on the horizon for you? I know you recently reopened Cafe Boulud in New York and will be opening in Los Angeles.

We are busy opening new restaurants, of course in my home base of New York and soon in Beverly Hills. I am very selective about where we put our restaurants. Each one is a big commitment so it really has to make sense. Just like in Miami, I am always looking for the perfect fit.