Café Boulud at Blantyre

We are thrilled the announce the permanent residency of Café Boulud at Blantyre

Michelin-starred Chef Daniel Boulud now adds the Berkshires to his portfolio of global dining destinations. The seasonal menu, developed by Chef Daniel and Executive Chef Ethan Koelbel, showcases innovative French classics utilizing the freshest ingredients sourced locally. Dinner and Sunday Brunch are currently offered Wednesday through Sunday. Beginning May 28, 2021, breakfast, lunch, dinner will be offered daily, with Brunch on Sunday.

Reservations are also now being accepted for Mother’s Day Brunch and dinner on Sunday, May 9, 2021.

Dinner Menu
Dessert Menu
Sunday Brunch Menu
Mother’s Day Brunch Menu
Mother’s Day Dinner Menu
Mother’s Day Dessert Menu

April 28 to May 27, 2021


SUN 11:30AM-2PM

Beginning May 28 through Labor Day, 2021, breakfast, lunch and dinner service will be offered daily, as well as Brunch on Sunday.

Smart casual


Restaurant Details


The Bistro serves breakfast, lunch, and dinner daily.


In the evenings our traditional prix fixe dinner is served in the Conservatory.

The Chefs

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.

Executive Chef, Café Boulud at Blantyre

Before joining Café Boulud at Blantyre, Chef Koelbel was the Executive Chef of Bar Boulud Boston. Prior to this, he has worked at several of New York City’s most acclaimed restaurants, including Restaurant DANIEL and Oceana Restaurant. Chef Koelbel began his professional career working throughout Cape Code and Rhode Island, and his inspiration from New England seafood remains prevalent on his menus today. He is a native of New Mexico and earned a Culinary Arts Management degree from the Culinary Institute of America.

Executive Pastry Chef, Café Boulud at Blantyre

Chef Dover began her tenure with The Dinex Group as a summer college intern at Café Boulud in New York City. Upon returning to the city a year later following a year spent in France teaching English, she joined The Dinex Group and has held positions at Boulud Sud, db Bistro Moderne and Restaurant DANIEL. A native of New York City, Chef Dover is a graduate of Oberlin College.