ROSALU

ROSAL

GREY GOO

Ketel One

LEBLON

Chopin

A variety of Daniel Boulud's finest smoked salmon. This Box includes: Baja Smoked Salmon (Tequila & Cilantro), Highland Smoked Salmon (Single Malt Whisky & Cardamom Seeds), DB Traditional Smoked Salmon, Trout Roe, Bag of Bagel Chips, and Housemade Salmon Rillette.

Daniel Boulud's Smoked Salmon Collection

A selection of our classic French delicacies, fresh from our pastry kitchen. This Box includes: Assorted Macarons, Madeleines, Cannelés, a Lemon Poppyseed Loaf, and Pâte de Fruits.

French Sweets Box

A classic combination for lovers of gourmet coffee and sweet treats. This Box Includes: Lavazza Coffee, a Branded Daniel Boulud or Lavazza Mug, Financiers, Cannelés, a Flourless Raspberry Cake, and a bag of Vanilla Bean Sugar.

Coffee Lover's Box

This bake-at-home kit includes everything you need to make Daniel Boulud's signature French Madeleines at home, including the baking mold and enough batter for up to 100 Madeleines.

Chef Daniel's French Madeleine Kit

Champagne

incredibly tender Scharbauer Ranch American Wagyu Ribeye sliced to order

Prime Rib Trolley

Caesar Salad

Wedge Salad

Crab Cakes

Grilled Faroe Islands Salmon

Dover Sole Meunière

Colorado Lamb

Black Angus Rib-Eye

Snake River Farms Denver Cut Wagyu

Athletic Upside Dawn N/A

Duvel Belgian Pale Ale

Kronenbourg 1664 Lager

Other Half Brewing Green City IPA

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Make rose-infused simple syrup

Add 1 cup fresh rose petals to the simmering syrup. Reduce heat to low and let the petals steep gently for 5–7 minutes. Do not boil vigorously — keep at a low simmer so the petals release fragrance without becoming bitter.

Remove the pan from heat and let the petals steep in the syrup for an additional 10 minutes off the heat to deepen the aroma.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean bowl or jar, pressing lightly on the petals to extract the liquid. Discard the spent petals. Stir in 1 tablespoon rose water and 1 teaspoon lemon juice to brighten and stabilize the flavor. Cool completely before using (about 20–30 minutes).

In a medium bowl combine 1 cup Greek yogurt, 1/2 cup heavy cream, 2 tsp honey and 1/2 tsp vanilla extract. Whisk until smooth and slightly aerated. Taste and add 1–2 teaspoons of the cooled rose syrup (from the Syrup section) to the yogurt mixture to impart a subtle rose note; mix well. Chill in the refrigerator while you prepare fruit (about 10 minutes).

Prepare rose yogurt cream

Hull and slice strawberries and combine with raspberries and optional sliced peach in a medium bowl. Spoon 2–3 tablespoons of the cooled rose syrup over the fruit and gently toss to coat. Let sit 5 minutes so the fruit macerates slightly and absorbs the rose flavor.

Prepare fruit

Tear or chiffonade mint leaves. Reserve a few whole mint leaves and edible rose petals for garnish.

Spoon a heaping tablespoon of the rose yogurt cream into each serving glass or bowl (this recipe yields about 4 small servings). Add a layer of macerated berries (about 3 tablespoons). Repeat to create two short layers if using short glasses. Drizzle 1 teaspoon of the rose syrup over each portion for shine and extra flavor.

Assemble Rosal

Top each serving with a sprinkle of crushed pistachios (about 1/2 teaspoon), a few halved lychees or a splash of lychee syrup if using, a mint leaf, and 1–2 edible rose petals for an elegant finish.

For a sparkling variation, add 2 tablespoons chilled sparkling water or prosecco to each glass just before serving and stir gently — this lightens the dessert into a rosé-like spritz.

Serve immediately. Leftover syrup keeps refrigerated in a sealed jar for up to 2 weeks; yogurt cream will keep 24–48 hours refrigerated (stir before serving).

granulated sugar

water

fresh rose petals (organic, pesticide-free)

rose water

lemon juice

fresh strawberries, hulled and sliced

fresh raspberries

thinly sliced peeled peach or nectarine (optional)

fresh mint leaves

edible rose petals (for garnish)

grass-fed Greek yogurt (full-fat)

heavy cream

honey

vanilla extract

crushed pistachios

lychee syrup or canned lychee (halved)

sparkling water or prosecco (for serving)

Combine honey and hot water in a heatproof container. Stir until the honey is fully dissolved to make a simple honey syrup.

If using fresh rose petals: add petals to the warm honey syrup and let steep for 10 minutes off heat to infuse floral notes. If using rose water: add 2 teaspoons to the syrup after it cools slightly.

Add lemon zest to the syrup while it is still warm to lift and brighten the floral aroma.

Strain the syrup through a fine mesh sieve to remove petals and zest. Cool completely. Refrigerate in a sealed jar for up to 2 weeks.

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Chill glass

Pour in 2 oz gin and 0.5 oz aged rum into the shaker.

Add 0.75 oz fresh lime juice and 0.5 oz fresh grapefruit juice to balance the floral-sweet elements.

Add 0.75 oz honey-rosal syrup and 0.25 oz aperitif or dry vermouth if using (this adds complexity and a slightly savory edge).

Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Discard ice or water from the chilled glass. Strain the cocktail into the chilled coupe (use a fine strain if you prefer a cleaner surface).

Add a large ice cube to a rocks glass and serve on the rocks alternative: serve neat in the chilled coupe.

Garnish with a fresh rose petal laid on the surface and a thin grapefruit twist pinned to the rim or floated. Optionally place a dehydrated rose in the glass for visual drama.

Present immediately. Sip slowly to enjoy the floral honey notes balanced by citrus and the backbone of gin and aged rum.

Aged rum (dark or blanco aged)

Fresh lime juice

Fresh grapefruit juice

Honey-rosal syrup (see syrup section)

Aperitif or dry vermouth (optional, to round flavor)

Honey

Hot water

Fresh rose petals (edible, unsprayed) or culinary rose water

Lemon zest

Fresh rose petal

Thin grapefruit twist

Ice (large cube or cocktail ice)

Dehydrated rose (optional)

Chill a coupe or martini glass in the freezer for at least 5 minutes, or fill with ice water while you prepare the cocktail.

Prepare glass

If using egg white, add gin, dry vermouth, blue curaçao, activated charcoal tincture, lemon juice, simple syrup and the egg white to a cocktail shaker without ice. Dry-shake vigorously for 20–30 seconds to build a silky texture and integrate the charcoal.

Dry shake

Add ice to the shaker (about 6 large cubes) and shake hard for 12–15 seconds until the shaker is very cold and slightly frosty on the outside.

Wet shake

If using an absinthe rinse: pour the 1/4 tsp absinthe into the chilled glass, swirl to coat the inside, then discard the excess (or leave a thin coating). This adds an anise note to contrast the charcoal.

Rinse glass (optional)

Double-strain the cocktail into the chilled coupe through a fine mesh strainer to remove ice shards and any coagulated egg white bits. The drink should appear a deep graphite/grey color with a silky foam head if egg white was used.

Double strain and serve

Express a lemon twist over the drink to spritz oils, then drop it in. If desired, lightly dust the foam with a very small pinch of edible silver dust for a metallic sheen. Serve immediately.

Garnish

Activated charcoal tincture: make a light tincture by suspending culinary activated charcoal in a small amount of everclear or high-proof neutral spirit, then straining to remove large particles. Use only a very small amount (1/4 tsp) to achieve grey color without gritty texture. Do not use medicinal charcoal tablets intended for ingestion without proper preparation; consult a reputable culinary source. Charcoal may affect absorption of some medications if consumed soon after; advise guests if they take medication.

Egg white alternative: if you prefer not to use raw egg white, use 0.5 oz aquafaba (chickpea brine) in place of the egg white and follow the same shake procedure.

dry vermouth

blue curaçao

activated charcoal tincture (see note)

fresh lemon juice

simple syrup (1:1)

egg white (optional, for texture)

ice (for shaking)

lemon twist (garnish)

absinthe (for rinse)

edible silver dust (optional)

Choose a highball or Collins glass. Fill the glass with ice cubes to chill while you mix the drink.

In a cocktail shaker, combine 2 oz Ketel One Vodka, 0.5 oz fresh lime juice, and 0.5 oz simple syrup. Add a handful of ice (enough to fill the shaker about halfway).

Mix base

Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the ingredients are well-chilled and slightly diluted.

Shake

Discard the ice from the chilled serving glass if desired, then fill the glass with fresh ice. Strain the shaken vodka-lime-syrup mixture into the glass over the ice.

Assemble

Top the cocktail with about 2 oz of cold club soda and gently stir once or twice to combine. Garnish with a lime wheel on the rim and, if using, a mint sprig slapped lightly to release aroma and placed on top.

Top and garnish

Serve immediately with a straw or stirring stick. Adjust garnish or soda amount to taste.

Serve

Ketel One Vodka

Simple syrup (1:1)

Cold club soda

Ice (cubed)

Lime wheel (garnish)

Mint sprig (optional garnish)

Chill a coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. Pour out the ice water (if used) and dry the rim lightly. Moisten the rim with a lime wedge and dip the rim into the teaspoon of sugar to lightly coat it. Set the glass aside.

Add 2 oz cachaça, 0.75 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker. Fill the shaker with ice (enough to come about 3/4 full).

Mix cocktail

Shake vigorously for 10–15 seconds until the shaker is frosty and well chilled, which both chills and dilutes the drink to balance the spirit, acidity, and sweetness.

Double-strain (using a Hawthorne strainer and a fine mesh strainer if available) into the chilled, sugar-rimmed coupe or over fresh ice in a rocks glass, depending on preference.

Strain and serve

Garnish with a lime wheel or wedge on the rim or floated on top. Serve immediately.

Cachaça (preferably Leblon)

Sugar (for glass rim)

Lime wheel or wedge (garnish)

Ice (for shaking and serving)

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).

Add 2 oz vodka, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a cocktail shaker.

Combine ingredients

Add 2 tsp orange bitters to the shaker, then fill the shaker about two-thirds full with fresh ice.

Add bitters and ice

Secure the shaker lid and shake vigorously for 12–15 seconds, until the exterior of the shaker is very cold and the mixture is well-diluted and slightly frothy from the lemon.

If you chilled the glass with ice water, empty it now. If using the freezer-chilled glass, remove it and set on a clean surface.

Prepare serving glass

Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove small ice shards and any pulp from the lemon juice.

Strain

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down over the glass and giving it a quick pinch. Run the twist around the rim and drop it into the cocktail.

Serve immediately while cold. Optionally offer an additional dash of orange bitters on top for aroma.

vodka (preferably Polish or high-quality potato vodka)

simple syrup (1:1 sugar to water)

orange bitters

ice (for shaking and serving)

In a small bowl combine tequila, lime juice, olive oil, chopped cilantro, sea salt and black pepper. Whisk briefly to emulsify. Arrange the thinly sliced smoked salmon on a platter or shallow bowl and lightly brush or spoon the tequila-cilantro mixture over the slices so each piece gets a light coating. Cover and let rest 10 minutes at cool room temperature (or refrigerate up to 30 minutes) to allow the flavors to mingle. Serve garnished with a few extra cilantro leaves if desired.

Prepare the marinade and dress the salmon

Lightly toast the crushed cardamom seeds in a dry skillet over medium for 30–45 seconds until aromatic, then cool. In a small bowl whisk together single malt Scotch, honey and lemon zest. Place the sliced smoked salmon on a platter, sprinkle the toasted cardamom evenly over the fish, then gently drizzle the whisky-honey mixture over the salmon. Let rest 10 minutes to soften and accept the aroma. Finish with a light grind of black pepper prior to serving.

Infuse and finish

In a small bowl combine chopped fresh dill, minced shallot, chopped capers, lemon juice and olive oil. Gently fold in the sliced smoked salmon until evenly coated but not broken up. Adjust seasoning with black pepper to taste. Arrange on a serving plate and garnish with extra dill sprigs. Serve chilled or at cool room temperature.

Compose the traditional garnish

Transfer trout roe to a small serving bowl if not already jarred for presentation. Keep chilled on a bed of crushed ice if serving for a while. Serve with lemon wedges and a sprinkling of snipped chives. Advise guests to use a mother-of-pearl spoon or back of a teaspoon to preserve delicate texture.

Open the bag of bagel chips and arrange on a board or in a bowl. Keep chips in their bag or in an airtight container until just before serving to maintain crunch. Provide small tongs or scoops for easy plating with the salmon and rillette.

In a medium bowl combine flaked smoked salmon, softened butter, softened cream cheese, lemon juice, chopped capers, chopped dill and minced shallot. Use a fork to mash and fold the mixture until it is well combined but still has texture (a coarse paste—do not purée smooth). Taste and adjust lemon, caper or black pepper as needed. Transfer the rillette to a serving jar or small bowl, smooth the top, and garnish with snipped chives. Chill 20–30 minutes to firm slightly, or serve immediately at cool room temperature.

Make the rillette

Serve the rillette with bagel chips, extra dill, and lemon wedges. Place near the sliced salmon varieties and trout roe so guests can sample combinations.

cold-smoked salmon, thinly sliced

tequila (blanco)

fresh cilantro, finely chopped

fresh lime juice

extra-virgin olive oil

coarse sea salt

freshly ground black pepper

single malt Scotch whisky

green cardamom seeds, lightly crushed

lemon zest (finely grated)

fresh dill, finely chopped

shallot, very finely minced

capers, drained and chopped

trout roe (ikura-style jars)

lemon wedges

chives, finely snipped

bagel chips

cold-smoked salmon, flaked

unsalted butter, softened

cream cheese, softened

fresh dill, chopped

shallot, minced

black pepper

chives, snipped (for garnish)

Sift together almond flour and powdered sugar into a large bowl twice to remove any lumps and ensure a fine texture. Set aside.

Prep dry ingredients

In a clean, dry mixing bowl, whisk egg whites until foamy. Add cream of tartar. Gradually add granulated sugar while whipping to medium-stiff glossy peaks (about 4–6 minutes with an electric mixer).

Make meringue

Fold one-third of the sifted dry mix into the meringue to loosen, then gently fold in the rest with a spatula using a figure-8 motion. When batter flows like lava and you can make a ribbon that dissolves in ~10 seconds, stop. If using color, add a few drops during folding until evenly tinted.

Macaronage

Transfer batter to a pastry bag fitted with a round tip (or cut the tip). Pipe 1.5-inch rounds on a baking sheet lined with parchment or silicone mat, spacing about 1 inch apart. Tap the sheet firmly against the counter 2–3 times to release air bubbles. Use a toothpick to pop any visible bubbles.

Pipe shells

Let piped shells sit at room temperature for 30–60 minutes (longer in humid conditions) until a thin skin forms and they are no longer sticky to the touch.

Rosalu

Rosal

Grey Goo