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
chef dining figure lobster moment people piece salmon share trying whatever
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
certainly french
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
continue cuisine french history relevant remain spain time trendy
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
food learned matter might peru small spoon sure taste village
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
neurotic worried
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
came crab early gather hudson mostly sound tip until
In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.
add aiming concentration flavors great high liquid proportion sauce wash
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
great
To me, there's no great chef without a great team.
almost amazing array casinos close culinary hotels life massive miami
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
blank block canvas capture clay expression freedom gives imagination love ultimate whatever
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.
amazing core family farming fishing four goes history later pilgrim similar week york
New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New York, a week later it will be snowing there.
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.