Boning is a pain, but it makes such a majestic chicken. Daniel Boulud bonchickenmajestic Change image and share on social
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools. Daniel Boulud apronbagcheck Change image and 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
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 much history. Daniel Boulud confusecontinuecuisine 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
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 cirquecravefood Change image and share on social
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 addcompletefrench 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
