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Superstar Chef Daniel Boulud Readies for Mid-December Vancouver Debut

Vancouver foodies are undoubtedly salivating at the mid-December re-launch of Lumiere restaurant, spearheaded by superstar New York chef Daniel Boulud, who’s partnered with Vancouver restaurateurs David and Manjy Sidoo.


By Don Douloff, December 04, 2008

Chef daniel Boulud and friendsVancouver foodies are undoubtedly salivating at the mid-December re-launch of Lumiere restaurant, spearheaded by superstar New York chef Daniel Boulud, who’s partnered with Vancouver restaurateurs David and Manjy Sidoo.

This is Boulud’s first entry into the Canadian market, and in Vancouver, he couldn’t have picked a more higher-profile restaurant. A local dining destination for over 10 years, Lumiere was perennially considered among the city’s best dining destinations, largely on the strength of executive chef Rob Feenie’s food. But a nasty business spat between Feenie and David Sidoo polarized the pair and Feenie left the restaurant in November, 2007.

Enter Boulud, who, with his restaurant management team, The Dinex Group, will operate Lumiere and, next door, will create a new version of New York’s DB Bistro Moderne, also targeting a mid-December opening.

Boulud’s formidable reputation precedes him. Having built a mini-empire of seven French restaurants in New York, Las Vegas, Palm Beach, Fla., and Beijing, Boulud has turned his attention to Canada.

A contemporary interpretation of a French bistro, DB Bistro Moderne’s Vancouver branch will capitalize on B.C.’s bounty of seasonal ingredients. Its executive chef, Stephane Istel, is a native of Alsace and a veteran of Boulud’s New York restaurants. The space will feature a loft-like main dining area seating 64 and, at the back, a 16-person private dining room that will be contiguous to the main area, but can be glassed off for private events.

Undergoing a complete makeover that promises to inject understated, quiet refinement, 45-seat Lumiere will specialize in contemporary French cuisine, with a focus on seasonal Canadian ingredients. Although it will be open for dinner only, it will be available for lunch, for special events and private parties. Dale MacKay, Lumiere’s current executive chef, will stay on in that position.

Expectations are sky-high. Vancouver’s foodies wait, forks and knives at the ready.

Visit www.lumiere.ca and www.danielnyc.com



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