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
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.
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.
add complete french fresh longest love meal roast start takes until
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
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.
chefs great home none problem work
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
appreciate evolution constant
I appreciate the constant evolution in refining food, but not in making food gimmicky.
years may six
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
japan thailand cuisine
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
trying nutrition be-careful
I am very concerned about nutrition and always try to be careful about what I eat.
night jazz harlem
I like to go hear jazz late-night up in Harlem.
pain majestic chickens
Boning is a pain, but it makes such a majestic chicken.
movement trends today
A lot of young chefs today get carried away by trends, by influences, by movements.
real successful cities
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
real inspiration years
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.