- I Am
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- Nov 07, 2020
Daniel Boulud Quotes
Most Famous Daniel Boulud Quotes of All Time!
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- Last Updated on May 30, 2021
- Mean
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- Nov 07, 2020
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
- Jazz
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- Nov 07, 2020
I like to go hear jazz late-night up in Harlem.
- Like
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- Nov 07, 2020
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
- Egg
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- Nov 07, 2020
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.
- Culture
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- People
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- Nov 07, 2020
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
- My Own
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- Nov 07, 2020
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
- I Am
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- Nov 07, 2020
I am very concerned about nutrition and always try to be careful about what I eat.
- Knowledge
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- Nov 07, 2020
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
- More
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- Nov 07, 2020
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.
- Me
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- Nov 07, 2020
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
- Crazy
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- Nov 07, 2020
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.
- Like
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- Nov 07, 2020
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.
- Loved
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- Nov 07, 2020
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.
- Array
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- Nov 07, 2020