"I was cooking pork belly 15 years ago at Le Cirque, a long time before it was trendy," says Daniel Boulud, who has just opened Bar Boulud in New York, where the rillons croustillants au poivre —hot, crisp and tender pork belly with cracked pepper—is a popular appetizer.
For the full article, check out the new issue of Wine Spectator, on newsstands June 18, 2008.
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