Épicerie Boulud is Chef Daniel Boulud's eat-in and take-out market and café, with three NYC locations: 1900 Broadway across from Lincoln Center, The Plaza Food Court in The Plaza Hotel, and the Oculus at the World Trade Center.
Épicerie Boulud emphasizes seasonal, house-made ingredients, from fresh bread and viennoiserie to made-to-order sandwiches, soups, salads, charcuterie and cheese boards, French pastries and gelato. On our shelves, you will find a selection of condiments, candies and artisanal products inspired by Daniel and his chefs in their world travels.
We are an all-day café serving coffee, breakfast, lunch, and a rotating selection of hot plats du jour. A full selection of beer and wines by-the-glass may be found at our bar, as well as tapas and fresh oysters.
In addition to local business and social catering, we offer a collection of gourmet gifts available for nationwide shipping, highlighted by a large selection of holiday items.
BUSINESS & SOCIAL Catering
Office Meetings, Coffee Breaks, Luncheons, Birthday Parties,
Wedding Showers & more. Allow us to customize your event!
We’ve Sweetened the Deal
Epicerie Boulud, Delivered to Your Door.
We are pleased to offer a collection of gourmet gifts available for nationwide shipping, including a special selection of holiday items.
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.
An artist at heart with a passion for cooking, with over 20 years of experience in the hospitality industry, Powell’s passion for cooking was ignited at a young age and led him to pursue a path in the culinary arts.
Striving to learn the ins and outs of the industry, Powell honed on the culinary discipline and arts through working under Michelin Star and James Beard Award-winning chefs, include tenures with Francis Reynard, and Francois Payard, Katusya Uechi, and restaurateur Michael Schwartz.
Jayce Baudry’s pastry career began at the age of 14, when he apprenticed under Bordeaux Pâtissier Francis Droubay. The experience gave him an appetite for excellence and a work ethic which would land him in some of the world’s most prestigious pastry kitchens, including Restaurant Daniel. Jayce is renowned for his modern interpretations of classic French desserts.
Bio Coming Soon!