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 cheesecreameat Change image and share on social
As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table! Daniel Boulud childdefinegrow Change image and share on social
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. Daniel Boulud citycyclelandmark share on social
The problem is that there is many great chefs and many great cookbooks, but none of them work at home. Daniel Boulud chefcookbookgreat Change image and share on social
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team. Daniel Boulud buildchefjim Change image and share on social
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 americacaliforniaculture share on social
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program. Daniel Boulud affordablebangerbeer 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
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
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 changeconceivecook Change image and share on social
