The Pacing of Courses

To begin a menu, Daniel Boulud likes to begin with a soup. “I love soup,” he says. “In the summer, I’ll start with a cold soup, and in the winter, a hot one. My restaurant menu will typically have two or three soups on it, and some-times I run as many as two or three soups as daily specials.” Next, typically, might come a salad. “Salads offer an opportunity for different compositions and styles,” says Boulud. “In the spring I like doing a crab salad with mango and cucumber served with mint and coriander dressing and crushed peanuts. It’s healthy and refreshing.”