The fresh fragrance from two floor-to-ceiling walls of apples wafts out of the doors of Bouley at Home and out onto the streets of the Flat Iron district. Inside, the expansive space flows beyond the walls of apples into the main restaurant – where skilled chefs cook dinner in front of their guests in an exciting and educational dining experience – and through to the Bouley Test Kitchen, Chef David Bouley’s culinary laboratory.
The dining area left the Manhattan Sideways team in awe of its old world elegance, with everything from giant, gold-framed oil paintings to rows of vintage cookbooks facing out onto a cozy sitting area of plush, velvet couches. Further, it was clear from our first whiff of juicy, roast duck that wafted from the dining room’s open kitchen that the staff at Bouley at Home puts just as much care into their food as they do into the décor. “Food can turn life around; food and lifestyle can make you unbreakable,” said world renowned Chef David Bouley. Traveling around the world, Chef Bouley has cooked with many of Europe’s most honored chefs and has mastered the art of fine dining, opening numerous critically-acclaimed restaurants in New York.
Chef Bouley cares deeply for the health and happiness of his patrons.
When his kitchen began receiving “pages” of requests to accommodate for various autoimmune diseases, Chef Bouley says, “we realized that we needed to learn about the science of cooking and how can we service the people with a meal where they’re not going to have any side effects, where they’re going to have an enjoyable and fun evening.” And so the ‘Chef and Doctor Series’ was born: by working with top health professionals, Chef Bouley explained, he developed a way to “remove the boundaries between what they do and what we do.” Through this initiative, the chefs at Bouley at Home work closely with doctors, collaborating to develop flavorful and healthy meals to serve in the elegant dining space on 21st Street.
The Manhattan Sideways team was served a six-course meal that featured tender halibut, perfectly-roasted peppers with goat cheese and truffles, and, for dessert, a flaky tart-pastry topped with fresh strawberries and served with sweet rhubarb sorbet. As we enjoyed this scrumptious meal, Dr. Aviva Romm shared with us some of her vast knowledge of mindful eating habits to, as she put it, “take back your health.” Dr. Aviva emphasized, “when I began eating healthy, amazing things started happening.” Chef Bouley shares this passion, and his love of healthy cooking is clearly represented in his menu.
‘Magic of a Dish’ on PBS
For Chef Bouley, great taste goes hand-in-hand with great health,
and, beyond offering healthy dining at Bouley at Home, he hopes to teach customers how to cook healthy meals for themselves in their own homes with the personal, hands-on experience of his restaurant and his educational Chef and Doctor series. Chef Bouley smiled, “We know that food can do magic if you just give it some time.”
LINK to article and photos: http://sideways.nyc/2013/03/bouley-at-home/
Awards & Honors
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.