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
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.
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.
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.
daniel deli great review room time trip
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.
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.
bars chain choose good great healthy menu salad
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.
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.
brings people talented
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.
evolving fulfilling keeps
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
food french general less respecting
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
clean earn five manage money penny
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.
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.