DB Bistro Moderne “Royale” Double Truffle Burger

| April 21, 2013 | 1 Comment

I was fortunate to meet Daniel Boulard in New York – a man who is passionate about life as he is about his food, wine, service and the large team he manages, globally. Daniel wants his ‘guests’ at every one of his restaurants to be delighted, excited and experience a taste of the most surprising combinations of ingredients.

DB Bistro Moderne “Royale” Double Truffle Burger

DB Bistro Moderne “Royale” Double Truffle Burger

At the DB Bistro Moderne in Manhattan (NYC), the “Royale” Double Truffle Burger is listed without excuse at $140; this classy burger is well known among New Yorkers and a ‘must-try’ for anyone who is curious as to its make-up and taste; needles to say, I had to have it. The “Royale” was born in 2003, when celebrity chef Daniel Boulud wanted to give the ‘burger’ a total makeover. In essence, here is how Daniel Boulard’s “Royale” goes down; a unique Sirloin patty filled with braised Short Ribs, Foie Gras and Black Truffle, gently placed on a parmesan bun and accompanied by pommes frites or pommes soufflées with layered shaved black truffles – this is “Royale”.

DB Bistro Moderne “Royale” Double Truffle Burger

When you look at the cross section of the burger the foie gras is nestled in the center of the sirloin wrapped prime rib, which is perfectly balanced and best served medium rare. The layer of black truffle is decadent – an ingredient you would never think of adding to a meat patty, but this is a sirloin prime rib, so why not.

Ordered as ‘medium rare’, the moist sirloin patty gives way to rich braised short rib flavors, a touch of truffle and a generous piece of foie gras. The texture of tender sirloin, earthy truffle and buttery foie gras is how your taste buds move across the most famous of New York’s most expensive hamburger; a meal as ‘royale’ as the surroundings are a buzz with delighted patrons.

DB Bistro Moderne “Royale” Double Truffle Burger

DB Bistro Moderne “Royale” Double Truffle Burger

As far as I am aware, the “Royale” is only served at DB Bistro Moderne in New York City and at the Daniel Boulud Brasserie in Las Vegas during the black truffle season, which usually runs from late December through the end of March. Is it worth it you may ask? Absolutely ’yes’ I say, as I enjoyed food that offers a different experience in a memorable setting, and being engaged by a team of dedicated experts who are just as excited to serve ‘creativity on a plate’ – bon appetite!

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Category: Food & Wine, restaurants

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PhD in Consumer Engagement - the engagement of customers with one another, with a company or a brand. The initiative for engagement can be either consumer- or company-led and the medium of engagement can be on or offline. With a strong focus on fostering consumer experience innovation, I seek out brands, product, service and experience providers that thrive to define the art of customer engagement.

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