The other evening, a group of us got together for a meal and a catchup at Boulud Sud. We split four of their appetizers --
First off was the Salade Tropezienne which was composed of thinly sliced artichoke, frisee, celery, and fennel -- light, flavorful, and herbaceously aromatic. Next up was the Chickpea & Eggplant composed of homemade herb falafel and lavash flatbreads, a fresh herb hummus and babaganoush. A tribute to the flavorful dips of the Mediterranean with a simple elegance. Then the trio of sheep's milk cheese and olive, made up of homemade lactic milky ricotta drizzled with olive oil and herbs, grilled manouri with tomato confit and two olive tapenades, one green and one black. And lastly their duo of tabouleh salads, one the classic bulgur salad with tomatoes, onions, parsley and the such and one with cauliflower and dried fruits and nuts.
Overall a wonderful light veggie centric meal with great company finished off with a selection of three cheeses.
All of Boulud Sud's cheeses are carefully selected by downtown American cheese doyenne, Anne Saxelby. They are primarily European as the restaurant's focus is on cuisine of the Mediterranean, with one or two American artisanal choices, the best of which right now is the Fleur du Maquis. Maquis is the traditional brush or thickets along the road in Corsica where criminals and others used to hide out as it was so thick that they could conceal themselves. It is a Corsican sheep's milk cheese that is rubbed with lavender, rosemary, fennel seeds, juniper berries and a few bird's eye chile. Bright, bold, and big flavors are present here that highlight the classic aromatic herbaceousness of Mediterranean cuisine.
A fantastic way to end a lovely meal with good friends. I look forward to our next dinner together and my next visit to Boulud Sud.
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