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, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.

Daniel Boulud

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too muc...

Daniel Boulud

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

Daniel Boulud

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.

Daniel Boulud

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

Daniel Boulud

To me, there's no great chef without a great team.

Daniel Boulud

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 pastr...

Daniel Boulud

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 Boulud

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.

Daniel Boulud

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.

Daniel Boulud

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.

Daniel Boulud

I love to drive, especially on tracks, where I go a lot faster.

Daniel Boulud

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.

Daniel Boulud

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

Daniel Boulud

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

Daniel Boulud

I like to go hear jazz late-night up in Harlem.

Daniel Boulud

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Daniel Boulud

I am very concerned about nutrition and always try to be careful about what I eat.

Daniel Boulud

A lot of young chefs today get carried away by trends, by influences, by movements.

Daniel Boulud

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

Daniel Boulud

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

Daniel Boulud

Author Bio

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