Eric Bolyard

Head Chef at Compagnie des Vins Surnaturels. Co-Founder of Black & Bolyard Brown Butter. Co-Founder of Tasting Society supper club BK.

[Eric Bolyard @ericwbolyard]

@turbovax @WtChinatown Totally selfless @TurboTax, thank you!

[Eric Bolyard @ericwbolyard]

@maria_stroebel You know exactly that this dish is all about the rice! Thanks for the support! All in good fun. Still had a blast.

[Eric Bolyard @ericwbolyard]

La Fête de Bastille Day! Compagnie’s Independence Day all day @compagnienyc with Parisienne Picnics and Champagne galore...not to mention baguettes for all! Stop by to see my festive folks serving and playing exactly… https://t.co/rH1WGkyPbT

[Eric Bolyard @ericwbolyard]

Our French Grab ‘n Go Sandwich Pop up Shoppe is here at 253 Centre St. starting TODAY and the cocosandwichshoppe team is excited to French-ify your lunch for ALL of JUNE, M-F, 11am until Sold Out // The Terrace… https://t.co/tAlSQFVgkI

[Eric Bolyard @ericwbolyard]

Our French Grab ‘n Go Sandwich Pop up Shoppe is here at 253 Centre St. starting TODAY and the cocosandwichshoppe team is excited to French-ify your lunch for ALL of JUNE, M-F, 11am until Sold Out // The Terrace… https://t.co/tAlSQGcRcg

[Eric Bolyard @ericwbolyard]

A little French and a lotta New York, Buffalo Chicken Rillettes with Schmaltz Baguette, since Day One and still going strong. #fringefrance #compagniecuisine
.
.
.
.
.
.
.
.
#eeeeeats… https://t.co/cNrtqmbMj4

[Eric Bolyard @ericwbolyard]

CAST IRON SUNCHOKES with Miso & Shiso has had a seriously, delicious run here @compagnienyc. The most humble dishes are often the ones that stand the test of time. Although, Spring in the… https://t.co/HFY9dQBE98

[Eric Bolyard @ericwbolyard]

I get really sentimental when I start talking with anyone about cooking in the Basque Country, or Euskadi. It’s been 8 since I left this magical place that I miss so very often. I have… https://t.co/gC9wIuDiKC

[Eric Bolyard @ericwbolyard]

What an incredible past week, in such great company of various talents, motivations, and visions of #starchefsrisingstars. Sharing my own passions with so many individuals has been deeply… https://t.co/mbbo5KBBgt

[Eric Bolyard @ericwbolyard]

Cured Raw Scallop, Shaved Roots and Yuzu Kosho is a dish I put up for @Star_Chefs to give homage to the moment and celebrate beauty in what seems to be scarcity in the dead of winter… https://t.co/9mRwCUzdk4

[Eric Bolyard @ericwbolyard]

Bordier Butter flavored with local onion confit & Wild Boar Sauccison from the Nantes Farmers Market. When even the airports in France don’t slay the food game, @ganzer_wein and I come… https://t.co/omm1AsQLGc

[Eric Bolyard @ericwbolyard]

I’m humbled and honored to be chosen as Star Chefs Rising Star 2019 and thrilled to be included amongst such an accomplished group of talented individuals as part of the next wave of the… https://t.co/2PWtLzI0CT

[Eric Bolyard @ericwbolyard]

If you’re in London this Wednesday come get some! Slingin some of my fav flavs henriettahotel home away from home @compagnienyc #fringefrance #bigappletobigben @ Henrietta Hotel https://t.co/usGXyGkC4G

[Eric Bolyard @ericwbolyard]

Get ready for the next wave of Sundays at Compagnie & I’m super stoked to welcome these true chefs to our kitchen. CARNAL keeps is real with slow cooking, smoking and whole animal/veg… https://t.co/r4NGGBsgjG

[Eric Bolyard @ericwbolyard]

On the plate, does Alsatian food look like freakin’ rainbows 🌈 in the sky? Not really, but when done well, it tastes like the freakin’ pot of gold! Lovin’ our newest winter addition of the… https://t.co/6CDxf5BjJt

[Eric Bolyard @ericwbolyard]

There’s no words to express the joy of this moment for me. A snapshot of individuals who give, create, devote, commit & love, in what they do and who they do it with. I pride myself on… https://t.co/KQ7Dcy357B

[Eric Bolyard @ericwbolyard]

“What’s better than trying to solve hunger issues?” says winstoncchiu, “Doing it with friends!” Tomorrow join this epic group of talented individuals and I at the @beardfoundation for a… https://t.co/HKHP4KJsCs

[Eric Bolyard @ericwbolyard]

Creating an emphasis on vegetables is something that I get extremely excited about. People consider a wine bar to have cheese, cured meats and olives. We set out to offer so much more. We… https://t.co/nU8rb9g4Mc

[Eric Bolyard @ericwbolyard]

HIT ME BABY ONE MORE TIME with our French Farmhouse exploration of BRITTANY, a region of France that you don’t know you love until now! Flavors of the sea will be celebrated by @diegomoya… https://t.co/QMkCZ8H3XI

[Eric Bolyard @ericwbolyard]

KALUA PIG & CABBAGE cooked in Banana Leaf with Jambon-Ginger Fried Rice and Tamarind Jus 🐷🥬🍚An homage to a Hawaiian staple and moke_1, designed specifically for the @compagnienyc Mele… https://t.co/XJBEk0lbtL