Daniel Boulud
Daniel Boulud
Daniel Bouludis a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City...
NationalityFrench
ProfessionChef
Date of Birth25 March 1955
CountryFrance
fun kitchen important
Kitchens should be designed around what's truly important-fun, food, and life.
america close dish french
it comes as close as a French dish made in America with American ingredients can come.
lower
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.
cookbooks except exchange group recipes reference sit six talk
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
define liked
As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!
accent beef egg fried great top vibe wash york
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.
demand lately obviously strong yes
This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes.
food people
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
admiring
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
add bake butter chicken jerusalem stock sweet time until
Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.
chefs cities food local vibrant
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
fine people
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
customers endless great life moment pleasure pursuit seeing sharing
I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection.
art bring casual food french soul tradition
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.