As the weather warms and spring seems to be rapidly approaching, Head Sommelier Ian thought it would be an excellent time to start popping open some big bottles of 2019 Rosés.

Château Peyrassol Rosé, Côtes de Provence 2019

Poured from a 6-Liter Methuselah

22 / glass

If you've ever had any doubts about liking quinoa, this Pan-roasted Bluehouse Salmon with beurre blanc is sure to change your mind.

Waiting for the weekend with wine glasses at the ready!

We can't get enough of Executive Pastry Chef @langijo's Mousse au Chocolat, made with Valrhona USA Manjari chocolate mousse, feuilletine and vanilla chantilly.

This Saturday, Executive Chef Dieter Samijn will compete in @COCHON555, a culinary competition celebrating and promoting heritage breed pigs and transparency through safe, honest food ways. Will he take home the 'Prince of Pork' title?!

Tickets: cochon555.com/events/new-yor…

Every day is a good day for a Frenchie Burger, featuring certified black angus beef, pork belly confit, roasted tomato compote, raclette cheese, and of course, a heaping serving of fries.

Last night, Executive Chef @chefdieter participated in D'Artagnan's annual Cassoulet War.... and we won!!! Congratulations to all the other incredibly talented participating chefs -- be sure to visit us and try our award-winning take on this classic dish!

We are excited to welcome Parisian Chef Christian Constant, World Champion of Cassoulet, to Bar Boulud from February 17-24. We will be serving his “Le Cassoulet Montalbanais” the whole week, make sure to come by and try this internationally-recognized dish!

Our friends at Domaine Chapel have bottled us some Methuselahs of their old-vine Fleurie from the vineyard 'Charbonnières' -- join us for this weeks pour by-the-glass!

Domaine Chapel Fleurie 'Charbonnières', Beaujolais 2018 26/glass

When Chef Daniel began Bar Boulud’s hand-crafted charcuterie program, it was only appropriate to collaborate with famed Parisian Charcutier, Gilles Verot. Our charcuterie boards are the best way to experience our rotating seasonal selection.

📸: BostonChefs.com

Our Tarte Flambée is the perfect way to start off your meal.
📸: @peggyeats

French Onion Soup in all its glory | available on our lunch and dinner menu daily.
#frenchonionsoup #danielboulud #barboulud #lincolncenter

Brunch plans? Our doors open at 11am.
The Vermont | pork & cheddar sausage, two eggs sunny-side & hash browns

You send the invitations, we'll take care of the rest.

Email our Private Dining Director Yvonne Escobar to learn more: [email protected]
#PrivateDining

This week is your last chance to enjoy our Restaurant Week lunch and dinner menus. Our prix fixe offerings are available through Friday evening, hurry in!

On February 24th, our very own Chef Dieter will be participating in D'artagnan Foods' Cassoulet War! Click the link in our bio to purchase tickets to the event.

Calling all last-minute planners -- we still have a few tables left for our Valentine's Day dinner next week! Click the link in our bio to reserve.

Salade Lyonnaise is French bistro cuisine at its finest | frisée, chicken liver, poached egg, lardons & croûtons.

Have you signed up for our #Panier newsletter? Each week, Head Sommelier Ian selects a few of his favorite large format wines which are poured by the glass, providing the opportunity to try some exceptional wines for an approachable price.
soo.nr/htV0

We are all about the French classics over here | Trout Amandine, haricot verts, rice, almonds, lemon, parsley & capers.