Blantyre Country Estate and Chef Daniel Boulud Announce Partnership

Blantyre Country Estate and Chef Daniel Boulud Announce Partnership
Blantyre Country Estate, a Relais and Châteaux property, and Chef Daniel Boulud, announce the partnership creation of Café Boulud at Blantyre. This follows the July 2020 launch of the restaurant as a seasonal pop-up with Chef Boulud debuting his lauded cuisine in the Berkshires and quickly establishing Café Boulud as the region’s premier dining destination. Guests will also enjoy the new Dom Pérignon Salon, the only one of its kind sanctioned by the legendary champagne house.

Café Boulud is open for dinner Wednesday through Sunday. Chef Boulud’s well-trained culinary team, under the supervision of Executive Chef Ethan Koelbel who held the same position at the pop-up restaurant, and Executive Pastry Chef Diana Dover, oversee the property’s entire culinary operation.

“What began as a temporary partnership and much-needed bright spot last year has transformed into an enduring relationship with a true culinary professional, Daniel Boulud,“ says Linda S. Law, Owner and Steward. “I know we will build upon the success of what Daniel and his team have created at Blantyre, and we are thrilled to be able to offer this world-famous dining experience to guests, neighbors, and community members for many years to come,” she adds.
Café Boulud at Blantyre offers the finesse and creativity of seasonal French cuisine with the warm hospitality of a charming café. Utilizing fresh and local ingredients, many sourced directly from local suppliers, guests will enjoy French classics with a twist and contemporary flavors.

The restaurant occupies a portion of Blantyre’s original gilded-age Manor House. The elegant space features a custom-designed bar from Italy, named the Best Bar in Massachusetts in Architectural Digest, with hues of blue, grey and velvet set against original woodwork; and intimate private dining alcoves. The adjacent dining room includes a dramatic vaulted ceiling, glass blown Murano chandeliers, stained-glass windows, and ornate molding. Outdoors, al-fresco dining is offered seasonally on an expansive patio overlooking the hotel’s grand lawn lawns and rolling hills.

The new Dom Pérignon Salon is housed in a jewelbox-like setting, adorned with a vintage Baccarat crystal chandelier, ornate wood burning fireplace, and antique mirrors. Lounge-style seating for up to 10 guests is offered indoors and on the patio. An inspired menu of canapés, prepared by the Café Boulud culinary team, is complemented by Dom Pérignon vintage selections. The Salon may also be reserved for private dinners and events.

Beyond meal service in the restaurant, lunch is offered at the resort’s outdoor pool for guests in residencee. Throughout the year, guests can enjoy specialty dining and cocktail experiences amidst the ground’s colorful gardens and expansive grounds. The Café Boulud culinary team will also oversee weddings, private parties, and all event programming at the property.

Before joining Café Boulud at Blantyre, Chef Koelbel was the Executive Chef of Bar Boulud Boston. Prior to this, he has worked at several of New York City’s most acclaimed restaurants, including Restaurant DANIEL and Oceana Restaurant. Chef Koelbel began his professional career working throughout Cape Code and Rhode Island, and his inspiration from New England seafood remains prevalent on his menus today. He is a native of New Mexico and earned a Culinary Arts Management degree from the Culinary Institute of America.

Executive Pastry Chef Diana Dover began her tenure with The Dinex Group as a summer college intern at Café Boulud in New York City. Upon returning to the city a year later following a year spent in France teaching English, she rejoined The Dinex Group and has held positions at Boulud Sud, db bistro moderne and Restaurant DANIEL. A native of New York City, Chef Dover is a graduate of Oberlin College.

Meal service throughout the property will be offered in complete compliance with state and CDC guidelines. For reservations, please visit For more information, please call 413,637,3556 or email