Café Boulud at Blantyre
We are thrilled to 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 is currently offered Wednesday through Sunday from 5pm to 9pm.
WEDNESDAY THROUGH SUNDAY 5PM-9PM
Please refer to Resy for all your reservation needs, and for our most up-to-date availability.
If you have any questions regarding your pre-existing reservation please call: 413.637.3556
We look forward to welcoming you to Café Boulud at Blantyre!
WEDNESDAY THROUGH SUNDAY
Café Boulud at Blantyre serves Dinner 5 nights a week (Wednesday-Sunday), from 5pm-9pm.
WEDNESDAY THROUGH SUNDAY
In the evenings our traditional prix fixe dinner is served in the Conservatory.
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.
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