After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93. Daniel Boulud 76thbusinesscirque Change image and share on social
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 accoladebackcelebration 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
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year. Daniel Boulud asiaeuropefamily Change image and share on social
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 belongcautiouspretension Change image and share on social
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly. Daniel Boulud addavoidbutter Change image and share on social
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. Daniel Boulud communitydinefine Change image and share on social
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing. Daniel Boulud barbudgetchain share on social
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
