Author : 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

Daniel Boulud

French,  Chef
Total Quotes : 26
Egg New Vibe

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

Enjoy Like Technical

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

Amazing Japan Discovering

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

- Daniel Boulud

Away Carried Lot

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

- Daniel Boulud

Lunch Back Deli

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.

- Daniel Boulud

Mean Belong How

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

Salad Some Plane

I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.

- Daniel Boulud

Thought Florida South

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.

- Daniel Boulud

Love Canvas Expression

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

Be Careful Always Very

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

- Daniel Boulud

Happy I Think Pursuit

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

Business May Six

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

- Daniel Boulud

Seasons New Like

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

- Daniel Boulud

New Yorker Discerning

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

- Daniel Boulud

Jazz Late-Night Like

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

- Daniel Boulud

Love Faster Lot

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

- Daniel Boulud

Very Certainly Ancestral

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

- Daniel Boulud

Think I Think Very

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

Love Original Like

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

Through Respecting While

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