Michelin star chef Daniel Boulud reveals his favorite dishes for the holidays

Michelin star Daniel Boulud will serve thousands of Christmas dinners this year at his elegant fine dining restaurants in New York City.

Here, the world-renowned chef of Daniel, Le Pavillon and Cafe Boulud shares his favorite dishes and additions to elevate any feast prepared at home.

Boulud, chairman of Citymeals on Wheels – which provides homebound seniors with nutritious meals – reveals his favorites, from breakfast to the last bite of cheese before bed.

Originally from France, Boulud arrived in New York City in 1982 and has since become a mainstay of the culinary scene.

Boulud also has restaurants in Canada, Dubai, Singapore and the Bahamas, and recently launched his own catering company Cuisine Boulud for large events or intimate dinner parties.

1. Christmas breakfast

Champagne, caviar and smoked salmon with scrambled eggs is my favorite way to start the Christmas holidays – or drop by for brunch at Café Boulud New York, where this is served. Scroll down for the full recipe.

2. Shellfish

I like to add warm shellfish to my holiday spread, like Le Pavillon’s Vanderbilt oysters, an oyster gratinated with a creamy chowder sauce and parsley-seaweed crust.

3. Truffles

Truffles are always a staple in my household around the holidays. You can add them to any meal, for example my Gratin Dauphinois (from Le Gratin) with the addition of black truffle is great, it goes well with a Côte de Boeuf and Sauce Perigueux (from La Tête d’Or). Scroll down for the full recipes – for the beef, potatoes and sauce.

4. Cheese

Vacherin Mont d’Or – one of my favorite cheeses that is only available from October to April, making it perfect to enjoy during the holidays. It is always on my table at home, as well as on the cheese cart at Restaurant Daniel this time of year.

5. Dessert

Bûche de Noël, a classic French dessert served at Christmas. During the holidays it is always available in my restaurants and Épiceries. My favorite flavor is chestnut, vanilla and cognac.

Scrambled eggs from chef Boulud with smoked salmon

Ingredients (for 4 people):

9 large eggs

1 tablespoon cold unsalted butter, cut into ½ inch cubes OR crème fraiche

2 tablespoons chives, very finely chopped, plus more for garnish

1 lemon, zested

3 ounces Daniel Boulud Smoked Salmon, available at Whole Foods or online at Solex

Method:

Add about 5cm of water to the bottom of a medium saucepan (about 20cm diameter) and bring to the boil.

Crack the eggs into a sieve over a medium stainless steel bowl (approximately 25cm diameter) and push the eggs through a sieve with a whisk.

Season the eggs generously with salt and pepper and place the bowl on the pan, making sure the bottom of the bowl does not touch the simmering water (there should be at least an inch of space).

Stir the eggs with a small, heatproof rubber spatula or wooden spoon, zigzagging from left to right and then up and down. If the eggs start to set too quickly, reduce the heat. It will take about five minutes for a light film to form on the bottom and sides. Keep stirring. When small curds appear, switch to a whisk to stir the eggs, making sure to scrape the bottom of the bowl as much as possible.

When the eggs take on a porridge-like texture (they should be soft but not soupy or runny). Remove the bowl from the heat and stir in the butter or crème fraiche, chives and lemon zest. Check the seasoning and adjust if necessary. Serve in preheated bowls and garnish each with some smoked salmon.

Côte de Boeuf from chef Boulud

Ingredients (for 3-4 people):

1 (34 oz) bone-in ribeye steak, excess fat removed and set aside

2 cloves garlic, crushed

4 sprigs of thyme

2 tablespoons of olive oil

2 tablespoons of butter

2 tablespoons ground black pepper (or a peppercorn of your choice)

Salt, if necessary

Method:

Season the beef generously on all sides with salt and ground black pepper.

Heat the olive oil in a large skillet over medium heat, add the beef and reduce the heat to low. Sear the meat undisturbed until a deep brown color develops evenly over one side of the steak. Turn and add the garlic and thyme and continue roasting until brown.

Add the butter to the pan, reduce the heat and continue cooking, basting and turning every few minutes until you reach your desired doneness (130°F for medium rare). Transfer the beef to a bowl and let it rest for 10 minutes before carving.

Périgueux sauce from chef Boulud

Ingredients:

1 tablespoon butter

1 small shallot, finely chopped

1 tablespoon fresh or canned black truffle, chopped

1/2 small clove of garlic, finely chopped

2 tablespoons Madeira

2 tablespoons truffle juice, optional

1 cup beef gravy or veal demi-glace

Method:

To make the sauce, melt the butter in a small saucepan over medium heat. Add the shallot, black truffle and garlic and cook, stirring, until the shallot is translucent.

Add the Madeira and truffle juice and reduce by half. Add the beef gravy and bring to the boil. Add water if necessary to adjust the consistency. Keep warm or refrigerated until ready to use.

Gratin Dauphinois from chef Boulud

Ingredients:

1 cup of cream

1 cup of milk

2 cloves garlic, minced, crushed or grated

3 sprigs of thyme

1 fresh bay leaf (or dry)

1 ½ pounds Yukon Gold potatoes, peeled (about 3 large potatoes)

2 tablespoons of butter

4 ounces Gruyère cheese, grated (or Comté or any hard cheese)

1 teaspoon salt

1 tablespoon fresh or canned truffle (optional)

Nutmeg, grated on a grater zester microplane, to taste

Freshly ground pepper, to taste

Method:

Preheat your oven to 350° Fahrenheit.

Mix the cream, milk and crushed garlic in a small saucepan with the bay leaf and thyme. Simmer on very low heat for about 15-20 minutes, then turn off the heat and discard the spices.

Melt the butter in a large frying pan until it becomes frothy. Cut the peeled potatoes into slices about 1/8 inch thick and add them to the buttered pan. Grate a little nutmeg over it and season with salt and pepper. Gently swirl the pan in a circle until the potatoes are lightly coated with butter. Pour the infused cream over the pan and cook for 5 minutes.

Lightly butter a medium gratin or casserole dish and add the potatoes and liquid. Sprinkle with the grated Gruyère cheese and bake in the oven for about 30 minutes, or until the potatoes are tender. Enjoy your meal!