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
cautious pretension
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
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.
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.
It's very nice, and I'm very happy, and now I'm going to the gym.
check five folding leather pack suit takes
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
burger chefs discovered
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
art artists biggest chefs cuisine cycles education imitate inspired past rather trying
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
asia europe family five four france london twice
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
add avoid butter good
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
age french good meat
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
client communication critical customers efficient flow good soon system waiters
For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.
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.
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.