Craving a chilled spring pea soup? How about roasted scallops with quail eggs...or, perhaps, a goat cheese Napoleon with caramelized quince? Star chef Daniel Boulud has our tastebuds shaking again at his this-side-of-the-Atlantic regeneration of his fourth-generation Lyon, France Boulud family café. It is quaint, homey, yet utterly amazing.
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