Savor award-winning chef Daniel Boulud's seasonal French cuisine inspired by the market in the sumptuous Venetian Renaissance style dining room or in the Bellecour Room, available for private parties.

To ensure the excellence of his cuisine, Daniel Boulud has established a kitchen brigade trained in the French tradition respecting the techniques, hierarchy and discipline of their trade. American-born Executive Chef Alex Lee, with Daniel since 1993, directs a team of three devoted Sous Chefs: Cyrille Allannic, Olivier Reginensi, and Patrice Martineau as well as Bruno Bertin orchestrating Feast and Fêtes catering. Together they orchestrate the efforts of 40 cooks representing a rich array of cultures and nationalities working together in 4000 square feet of state of the art kitchen designed by Daniel Boulud himself.

There is no easy way to categorise Daniel Bolud's cooking, so we offer this sample by season:

In winter, Chef Daniel Boulud celebrates black truffles from Perigord in dishes such as: Maine Sea Scallops Layered with Black Truffle in Golden Puff Pastry or Roasted Squab Stuffed with Foie Gras and Black Truffle, Winter Vegetables and Chestnuts.

Spring is celebrated with a focus on asparagus, morels and delicate peas. Bolud highlights them on his menu with his celebrated Asparagus, Lobster and Artichoke Salad with Fresh Hearts of Palm and Meyer Lemon Dressing; Chilled Five Pea Soup with a Rosemary-Infused Cream, Bacon and Crisp Croutons; or finally, Morels with Duck and Foie Gras Stuffing.

Summer comes to life on Daniel Boulud's menu with fragrant tomatoes, chanterelles and local sweet corn. He adds his own personal touch to them in Chilled Summer Tomato Gelée with Opal Basil, Peekytoe Crabmeat and Spicy Avocado; Roasted Tuna with Country Bacon, Chanterelles and Truffled Beef Jus; or Corn Crêpes Filled with Chanterelles, Farmers' Market Vegetables and Chives.

During the autumn months, the fragrant, earthy white truffles of northern Italy inspire the chef as he shaves them over luxuriant Risotto with Porcini or enhances a dish of Braised Turnips Stuffed with Pigs Feet and Fall Mushrooms with White Truffle Sauce.