Chef Brian Reimer’s – Deserving Half of the Credit for Maison Boulud’s Success

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Chief Executive Chef Brian Reimer (Right)

Maison Boulud is Daniel Boulud’s restaurant in Beijing, China. This is the second restaurant of Daniel Boulud that has made it into El Pellegrino World’s 100 Best Restaurants list. The first restaurant is Daniel which made it to the top 50 list, landing the 40^th spot.

This Beijing restaurant first opened its doors to the public during last year’s Olympics. It is located in Legation Quarter where the original US Embassy was located. The restaurant is neatly tucked away into the corners of Tian’anmen Square. Regardless of how one would find Chef Brian Reimer’s dishes, he or she will appreciate the location of Maison Boulud. The restaurant itself is classy, elegant, old and grand. There is a huge staircase that splits halfway up. The left side will lead you to a bar and the right side will lead you to the restaurant’s main dining room. The dining room is spacious and elegantly furnished. It is not that luxurious but it is comfortable. What the restaurant may lack in décor or ambiance, the food definitely compensates for it.

If you like the food at Daniel, you will love the food at Maison Boulud. The chef, Brian Reimer, worked at Daniel for three years. Like his mentor, he offers authentic French cuisine. The touch of Boulud is fairly obvious in Maison Boulud’s menu and dishes. It was actually Chef Reimer and restaurateur Daniel Boulud who both work on the menu. They first search the best ingredients available locally and they designed their menu based from these accessible ingredients. You will find eight appetizers and eight entrees. There are also the famous dishes offered at Daniel’s. If you like the New York restaurant’s iced tomato soup, you will be pleased to know that the Beijing counterpart also offers the same.

So, what’s not to miss? Well, the Chef’s Menu is definitely something else. There are eight courses all in all. The interesting part is this – there is a wine that goes with every course. The food is delicious as one could expect, but there are several memorable dishes. Among these dishes include the crab salad and the scallop. All these dishes are served by unobtrusive and helpful waiters. It is not surprising why this restaurant has managed to become one of Beijing’s best restaurants. In fact, there are some who would argue that this is the best restaurant in the whole of China. Accolades are nothing new to the owner, but this is definitely a great honor for Chef Brian Reimer.

Daniel Boulud’s Winter Vegetable Casserole with Spices and Orange Zest Recipe

Adapted From: Cooking with Daniel Boulud, Daniel Boulud, Random House, 1993

Servings: 4 to 6

Ingredients:

1/2 cup dried great northern beans, soaked overnight in cold water, and drained when ready to cook

3 quarts unsalted chicken stock

1/4 cup green lentils, soaked overnight in cold water, and drained when ready to cook

Zest of 1 orange cut into a thin julienne and juice of 1 orange

1 1/2 tablespoons vegetable or extra-virgin olive oil

3 tablespoons unsalted butter

1 medium celery root, peeled and cut into 2- by 1/4-inch sticks

1 fennel bulbs, trimmed and cut into small wedges 1/4 inch thick

1 medium parsnip, peeled and sliced 1/8 inch thick

3 salsify roots, peeled and cut into 1-inch-long segments

1 sweet potato, peeled, cut into 1-inch cubes

1 cinnamon stick

2 cloves

Pinch of freshly grated nutmeg

Salt, to taste

2 radicchio di Trevisor or Belgian endives, ends trimmed, leaves quartered lengthwise

1 bunch broccoli rabe, 3-inch-long florets with leaves only, stems discarded

1/4 pound chanterelles or seasonal mushrooms

2 teaspoons Daniel Boulud Garden Herb Blend

Preparation:

Place the drained beans in a pot with 2 quarts of the chicken stock and the lentils in a separate pot with the other quart of chicken stock, both over medium heat. Bring to the boil and simmer the beans for 45 to 60 minutes and the lentils for 30 to 40 minutes.

When done, remove from heat and set aside (do not drain).

Bring 2 cups water to the boil in a small pot over medium heat. Add the orange zest, boil for 5 minutes, strain out and set aside.

Preheat the oven to 400°F.

Warm 1/2 tablespoon of the olive oil with 1 tablespoon of the butter in a roasting pan on top of the stove over medium heat.

Add the celery root, fennel, parsnip, salsify, sweet potato, blanched orange zest, cinnamon stick, cloves, nutmeg, and salt and pepper to taste.

Sauté for 2 to 3 minutes, transfer to the oven, and roast, stirring every 5 minutes.

After 15 minutes of roasting, add the orange juice and cook for another 25 to 30 minutes.

When done, the vegetables should be glazed, lightly colored, and tender to the fork.

Remove from the heat, discard the cinnamon, cloves, bay leaf, and star anise, and set the vegetables aside.

Heat 1/2 tablespoon of the olive oil in a large skillet over high heat. Add the radicchio or endives and the broccoli rabe and toss well for 4 to 6 minutes.

Season to taste, drain in a colander, and set aside.

Drain the lentils and the beans.

Wipe the skillet clean and heat the remaining 1/2 tablespoon olive oil.

Add the chanterelles and toss for 4 to 5 minutes. Season to taste, add the drained beans and lentils, and toss well for 3 to 5 minute over high heat.

Add the remaining 2 tablespoons butter, the radicchio, broccoli rabe, spinach, salt, and pepper and toss for 4 to 5 minutes.

Add the root vegetables with the and toss for 5 to 8 minutes.

Taste for seasoning.

Presentation

Transfer the vegetables to a large, warm serving casserole and serve while very hot.

Video Results:

Maison Boulud, Beijing

Image Credit Onasia