Boulud's Seafood Platter

Based on a conversation with none other than Daniel Boulud himself at Boulud Bar. I'd only been once but decided to return for their very original and refreshing platter of fish, shellfish and young summer vegetables served slightly chilled. The aioli is referred to as a sweet garlic dip and serves to coat rather than stick to dish's ingredients. Enjoy with a Riesling.


thyme & EVOO-infused cod prepared sous vide
mussels on the half shell
best quality prawn
small clams

cherry tomatoes
baby brocolli
baby cauliflower
long radish
haricots verts
long yellow beans
baby potato
yellow and green courgette julien
artichoke
baby carrot julien
white asparagus from jar (use Spanish brand)
couple lettuce leaves
bread sticks

1. cure cod with salt for 6 hours; proceed to cook sous-vide with EVOO and fresh thyme
2. steam the mussels, prawn, clam and let cool to room temperature (further prep info needed here)
3. prepare other ingredients, using only the best quality
4. assemble on a plate haphazardly, without layering any one ingredient over the other
5. place a ramekin of aioli dip in the middle of the plate, and a couple bread sticks criss-crossed over the whole lot