In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk. Daniel Boulud americabascrab share on social
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper. Daniel Boulud cheapchefday share on social
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 cirquecookfood share on social
Boning is a pain, but it makes such a majestic chicken. Daniel Boulud bonchickenmajestic Change image and share on social
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 this edge I had in America. Daniel Boulud americacookedge share on social
I appreciate the constant evolution in refining food, but not in making food gimmicky. Daniel Boulud constantevolutionfood Change image and share on social
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 customereatendless share on social
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. Daniel Boulud burgerchefcrazy Change image and share on social
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental. Daniel Boulud ancestralcookfrench Change image and share on social
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas. Daniel Boulud bookchefcookbook share on social