Daniel Boulud Entertains with Jambonneau at The Daily Meal (Slideshow)

Daniel Boulud Entertains at The Daily Meal Test Kitchen

Jane Bruce

Featuring the evening’s menu breakdown of French cuisine.

Featured Cocktail of the Evening

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As the cocktail sponsor of the evening, Aviόn Tequila paired the French cuisine with La Brisa which contained Aviόn Silver, lemon juice, agave nectar, cucumber, and basil leaves.

Prepping the Ingredients

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Truffle ready to be prepared for a featured bone marrow dish of the evening.

Stacked with Goodness

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Bone marrow with pastrami, shallot, chanterelle, black truffle jam, and watercress.

Ready for Guests

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Fluke ceviche with aji amarillo, avocado, cilantro, and puffed quinoa.

The Men of the Hour

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Chef Daniel Boulud and his DBGB crew: Pastry Chef Douglas Phillips, Executive Chef Charlie Foster and Chef Charcutier Aurelien Dufour.

The French Master

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Chef Boulud dishes out small plates for eager guests as they watch his demo.

Vegetarian Goodness

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A decorated Honey Baked Eggplant on toast was featured as another guest favorite.

Posing with the Pros

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[From Left to Right] Chef Boulud, Rachel Barbarotta of KitchenAid, and Chef Charlie Foster of DBGB.

Posing with the Chef

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[From Left to Right] Perla George of BVI Tourism with Chef Boulud and guest.

Posing with the Chef

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[From Left to Right] Michelle Colban of Unilever with Chef Boulud and guest.

Posing with the Chef

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Penny Lerner with Chef Boulud.

Posing with the Pros

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Brian Roberts, Sarah Platt, Michael Mercede, Catherine Young, and Brittany Pietrunti of Mindshare with Chef Boulud and Chef Foster.

Posing With the Chef

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Ashley MontBlanc Day and Dana Curatolo from Laura Davidson Public Relations with Chef Boulud and Chef Foster.

Posing with the Chef

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Chef Boulud with Artie De Los Santos of Aviόn.

French Sweets

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Blood Orange Caviar with Meyer lemon cream and vanilla praline.

A Delicious Spread

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Pâté Grand-Mère, Terrine de Lapin Moutarde, and pickled vegetables.

The Finished Product

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Featured as the evening’s demonstration, Rilletes de Jambonneau Provencal, also known as pulled ham hock with tomato, zucchini, eggplant, basil, and olive oil.

Red and Juicy

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A mouth-watering merguez with spinach and chickpeas.

Making It Official

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Chef Boulud adding his name to The Daily Meal’s Celebrity Chef Board.

Specialty Cocktails

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DB Tea — Early Grey vodka, lemon juice, and soda

Avion La Brisa — Avion Silver, lemon juice, agave nectar, cucumber, basil leaves