Dear Bouley Friends,
We’ve been using this time since NY State’s mandatory closings on March 15th, to allow for some deep reflection on our collective safety and our future. The distance created by the pandemic and our disruption from the familiar—work, friends, family, social lives—offer perspective.
Because of the inherent challenges of in person dining amid the continuing dangers of Covid-19, we have decided to re-locate and transform Bouley at Home and Bouley Test Kitchen into a new concept.Moving from 31 West 21st Street to a new venue, TBA, in Lower Manhattan, TriBeCa, we are taking advantage of this unprecedented time to envision and plan for what the new Bouley will look like.
Throughout my 35+years in business, Bouley has been many things to many people. Our mission continues to create the most nutrient dense menus, immersing guests in a community of shared culinary knowledge for unbreakable health.
Our international and discerning clientele has always challenged us to experiment and innovate. Our legacy as a forum of high food standards has always compelled us towards social responsibility, deepening our commitment to a diversity of ways to inform people of how they can celebrate their culinary passions in tandem with health. We want to make available to you the quality of ingredients from our ardent growers of organic farming, share the relationship of our fishermen and their values, the people that grow our animals with organic diets in beautiful nature.
Presently, we continue to provide off premises catering for private events and special occasions in homes and through our extensive list of partner venues. Our vast wine list is available for on line purchases, as are some keepsakes from the many incarnations of Bouley.
‘Magic of a Dish’ on PBS
Bouley at Home ‘Living Pantry’, Membership, Frozen Foods
Our new home in TriBeCa will be a semiprivate space dedicated to the development of our ‘Bouley at Home Living Pantry‘ book via Flatiron Press: an exploration of ingredient synergies, techniques and recipes that define unbreakable health. In 2021, a new line of Bouley at Home Frozen Foods complementing the book will enable you to execute high level, nutrient dense meals and sauces: building blocks that exemplify your own palate. We’re also excited to introduce our Bouley at Home Membership Program, which will play a roll in our digital programming. We will continue to embrace a range of curatorial voices though our ‘The Chef & the Doctor Lecture Series‘ with discussions on the cultural of food education; reexamine our archival treasures of signature dishes and techniques; and continue our commitment to being a home for our culinary foodies and health scholars. The spirit of Bouley will extend virtually though on line animated cooking demonstrations and reflect how we’re thinking critically about the current moment.
We’re looking forward to sharing our additional plans of the future with you. Until then, stay safe, well and vigilant.
Chef David Bouley
Bouley at Home – Bouley Test Kitchen – Bouley Catering
Launched in 2013, The Chef & The Doctor series is a collaborative lecture and dinner series hosted by Chef Bouley and world renowned doctors and nutritionists. Alternative, preventive and functional medicine are at the core of each presentation. Nutrient dense dishes complement each lecture. Many of the doctors or deans of medical schools that have collaborated in the series, often present their own personal health challenges of which they have healed through whole foods.
Through their presentations, the gastroenterologists, cardiologists, neurologists, and nutritionists allow guests the ability to follow proven and successful blueprints to change their lives by leading with better whole food choices and applications. Lecturing doctors work with Chef Bouley to share and educate him on food choices that have accomplished positive results and success and specific medical practices. The series is ongoing and has drawn attention from the Wall Street Journal, celebrating NY Times Best Seller authors like Dr. Andrew Weil, Dr. Mark Hyman and Dr. David Perlmutter.
In 2015, Chef David Bouley received the honorary title of “Japanese Cuisine Goodwill Ambassador,” a government award from the Ministry of Agriculture, Forestry and Fisheries for exemplifying the spirit of “Washoku,” meaning “harmony of food” in Japanese. At that time, he was the first non-Japanese recipient of this award. Chef Bouley has intensively studied the health benefits of Japanese cuisine and culture and has tremendous success infusing Japanese cuisine in French technique. That same year, Bouley Restaurant was awarded the “Best Restaurant in the United States” from tripadvisor Traveler’s Choice Awards and placed #14 in the world.
In 2017, Chef Bouley received an honorary degree of Doctor of Humane Letters, “honoris causa” from the College of Agriculture, Health and Natural Resources at the University of Connecticut for his sustained and important accomplishments across his career and leadership in advancing the science and art of gastronomy as a vehicle for optimal health. He also won a lifetime achievement award from Dr. Peter Green, Director of the Celiac Disease Center at Columbia University and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College.