As the pioneer associated with French food and NEW YORK CITY fine eating, the award-winning chef plus restaurateur Daniel Boulud ( DANIEL , Club Boulud, The Pavillion) lately added Le Gratin with The Beekman, a Thompson Hotel, in order to his profile. Focusing upon Lyonnaise food, the menus by professional chef Guillaume Ginther functions classic dishes inspired simply by Boulud’s upbringing with an in season approach. Among the choices, on the particular brunch menus (served weekends from 11 is–3 pm), go for the extravagant sea food tower. Named Les Plateaux des Fresh fruits de Dyrare, each order boasts a bountiful selection of oysters, shrimp, crab, mussels, and an entire lobster combined with a classic beverage sauce, French cocktail spices, and mignonette.