Chef Daniel Boulud Serves a Sumptuous Feast at Connecticut’s Mayflower Inn & Spa
The Michelin-starred culinary wonder’s lavish creations are available from now through the end of the year
The beloved Mayflower Inn & Spa, Auberge Collection has been a Litchfield County favorite for over a hundred years—since its launch as a hotel in 1920, and particularly since its rebirth as an English-inspired country retreat in 1990. Set on 58 bucolic acres in the quintessentially New England village of Washington, Connecticut, The Mayflower has become synonymous with laid-back luxury and is particularly well-known for its 20,000 square-foot-spa, lush gardens, and serene dining spaces.
Guests and locals alike are in for new culinary delights courtesy of celebrated chef Daniel Boulud (of Michelin-starred Restaurant Daniel and Café Boulud fame) whose residency will continue through the end of 2026. The Garden Room—already a fine dining hub for long lunches and special celebrations—now features an elevated Café Boulud-inspired menu that includes many of the chef’s signature favorites. From a chilled corn velouté with lobster to chicken a la brique with fresh summer squash to endings such as Île Flottante with peach and verbena, dishes are inspired by the local farm-fresh bounty.
“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,” says Boulud. “We share the same commitment to hospitality and service, and I look forward to welcoming guests to enjoy the simple pleasure of gathering around delicious food in this special setting.”
The Celerie Kemble-designed Garden Room is the perfect backdrop for Chef Boulud’s bright à la carte and prix fixe menus that feature everything from plucked-from-the-garden tender greens salad with cherry tomatoes, radishes, and zesty Green Goddess dressing to a wild mushroom risotto with summer truffle and parmesan. Fans of Boulud’s signature fish preparations are in for treats, too; Mediterranean dorade with confit fennel, capers, and pickled onion vierge, arctic char with kataifi crust and caviar beurre-blanc, and a classic trout meunière with leeks fondue are all seasonal standouts.
The tavern-inspired Tap Room—a convivial gathering spot for casual lunches, cocktails, and dinner—will highlight Chef Boulud’s touches as well. From the exquisitely curated charcuterie plate and zucchini fritters for sharing, to the iconic Mayflower cheeseburger—now elevated by gruyère cheese, caramelized onion aioli, pickles, and the crispiest french fries—the offerings are familiar and deeply satisfying.
For contemporary cuisine that’s rooted in French tradition, look no further than rural Connecticut this summer—and throughout the fall. Come for lunch or stay through an elegant supper before checking into one of The Mayflower Inn’s 35 sumptuous guest rooms. Either way, a visit here offers a deeply restorative, satisfying reset.