This paleron carbonnade, a classic Belgian preparation, was introduced to our menus by an authentic Belgian—our corporate chef Fabrizio Salerni. Paleron, known in America as flat-iron steak, is a very good cut to braise and will serve a large group of people.

This dish is about the rustic, classic cuisine du Nord, which we celebrate at Bar Boulud, our wine bar and bistro where we love to serve old-fashioned hearty dishes. The complexity comes from the Chimay beer—a dark Trappist beer with tones of molasses— we use and also from the sweet, spiced gingerbread which acts as a liaison between the sauce and the meat, bringing depth and wonderful unctuosity. The slight bitterness of the Belgian endive, or witloof, cuts through the richness of the sauce and the glazed root vegetables become like treasures in the dish, adding new layers and textures.

Ah, caramel! I’m currently obsessed with caramel, and this rich and indulgent tart is the proof. With an extra-creamy caramel and mascarpone filling, coated with a thin layer of caramel chocolate glaze, and embellished with a mass of nuts floating on the surface, every mouthful is a treat.