I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
From Daniel Boulud
I like to go hear jazz late-night up in Harlem.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
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.
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
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.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
I am very concerned about nutrition and always try to be careful about what I eat.
A lot of young chefs today get carried away by trends, by influences, by movements.
12 perspectives
9 perspectives
8 perspectives
7 perspectives
2 perspectives
1 perspectives