ÉPICERIE BOULUD

Épicerie Boulud is Chef Daniel Boulud's eat-in and take-out market and café, with four NYC locations: 1900 Broadway across from Lincoln Center, the Oculus at the World Trade Center, the Lipstick Building at 885 Third Avenue, and Midtown’s state-of-the-art skyscraper One Vanderbilt.

Épicerie Boulud emphasizes seasonal, house-made ingredients, from fresh bread and viennoiserie to made-to-order sandwiches, soups, salads, charcuterie and cheese boards, French pastries and gelato. On our shelves, you will find a selection of condiments, candies and artisanal products inspired by Daniel and his chefs in their world travels.

We are an all-day café serving coffee, breakfast, lunch, and a rotating selection of hot plats du jour. A full selection of beer and wines by-the-glass may be found at our bar, as well as tapas and fresh oysters.

In addition to local business and social catering, we offer a collection of gourmet gifts available for nationwide shipping, highlighted by a large selection of holiday items.

Daniel Boulud

Chef, Owner

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre- de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

JOHN BAUER

Executive Chef

Growing up between Connecticut and Rhode Island, John Bauer’s joined the Dinex Group at Bar Boulud in 2014, Chef Daniel Boulud’s French brasserie on the Upper West Side. He quickly moved his way up to sous chef, then chef of banquets, and eventually executive sous chef. Under the guidance of Chef Daniel Boulud, John has learned to never lose sight of the cuisine and locality. This mindset has earned him his most recent promotion in late 2021 – Executive Chef of Épicerie Boulud, Chef Daniel’s eat-in and take-out café and market.

As Executive Chef, John produces the savory menu for all three Épicerie Boulud locations and oversees the commissary kitchen downtown. When creating new dishes, he keeps a close eye on seasonal ingredients while incorporating ideas that guests enjoy.

Mélanie LeGoupil

Chef Boulanger

Raised in Normandy, France, Mélanie always yearned to work in a bakery. After attending university, she found herself unfulfilled with her degree in Chinese Mandarin, and decided to pursue her true passion. This led Mélanie to study bread and viennoiserie at one of France’s most renowned culinary schools, INBP: National Institute of Bakery and Pastry. 

Upon graduation, Mélanie honed her bread-making techniques through bakeries in France, Morocco, Canada and, finally, New York. Four simple ingredients – flour, water, salt and yeast – are all it takes for Mélanie Legoupil to create a masterpiece.