Quotes by Daniel Boulud

About Daniel Boulud:

Daniel Boulud is 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.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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.

Daniel Boulud

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Daniel Boulud

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have beco...

Daniel Boulud

New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New Y...

Daniel Boulud

25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!

Daniel Boulud

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.

Daniel Boulud

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

Daniel Boulud

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.

Daniel Boulud

I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

Daniel Boulud

For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

Daniel Boulud

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Daniel Boulud

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Daniel Boulud

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.

Daniel Boulud

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

Daniel Boulud

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.

Daniel Boulud

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eati...

Daniel Boulud

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 thi...

Daniel Boulud

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

Daniel Boulud

I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.

Daniel Boulud

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

Daniel Boulud

Author Bio

  • NameDaniel Boulud
  • DescriptionFrench chef
  • BornMarch 25, 1955
  • CountryFrance
  • ProfessionChef