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.
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.
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.
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.
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.
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.