Café Boulud pays homage to the food chef-owner Daniel Boulud grew up with in France, and celebrates the food he loves in America. At the restaurant, Boulud and Chef de Cuisine Bertrand Chemel offer their favorite dishes, drawn from family recipes, regional specialties, and haute cuisine. The menu is presented under the headings of Boulud’s four culinary muses: La Tradition, the classic dishes of French cooking; La Saison, the seasonal specialties of the market; Le Potager, a celebration of the vegetable garden; and Le Voyage, the exotic flavors of world cuisines. Chemel, a native of the Auvergne region of France, gained extensive experience in kitchens throughout France and in London before moving to New York and working at Cello and as a sous-chef at Café Boulud. He will demonstrate some of the restaurant’s signature dishes that are marked by his own inspiration.