In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create. Daniel Boulud acidityaddaim share on social
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. Daniel Boulud accentbalthazarbeef Change image and share on social
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced. Daniel Boulud drivefoodfrench 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
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that. Daniel Boulud artbackbring Change image and share on social
