The Boulud effect

The seduction began at noon – a little early in the day for sensual delights, perhaps, but the host was, after all, a Frenchman. There were frogs’ legs, caviar and champagne, just for starters. The teasing canapés were followed by five courses, each paired with a wine, each building in intensity: ahi tuna sashimi, Queen Charlotte halibut, coquilles St. Jacques, young Quebec pork and a climax of mango-and-passion-fruit pavlova followed by milk chocolate praline napoleon.

It was March 14, and, with this private media luncheon to announce his newest restaurant venture, New York celebrity chef Daniel Boulud had Vancouver’s dining
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