Simply Sunday. I have eaten Daniel Boulud‘s DB Burgers around the world, or in key parts of it – at Bar Boulud in Mandari Oriental Hotel London, in Café Bouluds in Montreal (Ritz-Carlton) and New York (the Surrey) and, as here, in Singapore (Marina Bay Sands). Every time it is the same, moist and juicy, with foie gras in with the beef, and great fries. Now, too, Boulud has just opened in Mandarin Oriental Boston, so there is another burger to try.
The thing is a signature is something that the chef is terrifically proud of. At the beautiful Brenners Park-Hotel & Spa Baden-Baden, for instance, the Wintergarten restaurant – eat outside, on the terrace overlooking the Oos river and the gorgeous Lichtental Park – there is a Brenners Classic. I had it, and I can see why it has stayed on the menu for decades. For the record, it is herb-poached cod and spinach, with tomato fondue, in a green puddle. Delicious, and when a luxury hotel dares to push such a simple dish as a best-seller, you know it is going to be good.