Renowned chef and restaurateur Daniel Boulud has partnered with Auberge Collection, bringing his Café Boulud restaurant concept to Mayflower Inn in Washington, Connecticut. The culinary residency began in July and continues through the end of 2026.
The Garden Room at Mayflower Inn will house Café Boulud and debut an entirely new menu, curated by Chef Boulud. Highlights of this culinary journey include Chilled Corn Velouté with Maine Lobster and Open Faced Ravioli with Eggplant to start, Wild Mushroom Risotto with Summer Truffle and Tournedos Rossini entrees, and Île Flottante with Peach and Verbena for dessert.
Seasonal Dining That Celebrates Regional Ingredients
“Having always been a fan of the Mayflower Inn, I’ve admired it as a destination just outside New York that authentically reflects American values, the beauty of New England, and a spirit of European hospitality,” said Boulud. “Bringing Café Boulud here this summer is a wonderful opportunity to collaborate with the team and create a seasonal dining experience that celebrates the region’s ingredients.”
Additional elements of the partnership include a selection of menu additions in the Tap Room at Mayflower Inn, consisting of Café Boulud and Chef Boulud favorites, as well as an exclusive, ticketed launch event in collaboration with Chef Boulud himself—establishing a refreshed culinary program across the entirety of the property.
Since arriving in the U.S. in 1982, Boulud has continually evolved his cuisine and expanded his reach from one location (Daniel in New York, opened in 1993) to multiple properties in New York City and across the U.S., as well as Toronto, Montreal, Singapore, Dubai, The Bahamas, Riyadh and Hong Kong. His Michelin-starred restaurants include Restaurant Daniel, Le Pavillon, Jōji and Café Boulud at Maison BARNES.
