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
cook cooked edge freedom given people tried
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.
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.
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.
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.
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.
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.
best brand chef chocolate created former hometown north quality returned shop sticking stopping thomas top vancouver
I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.
affordable casual food homemade note
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.
jewish koreans southern
In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics - all with their own markets.
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.