I think fine dining should be part of the community where it is, more than just for the people who are going… — Daniel Boulud Copy Share Image
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on… — Daniel Boulud Copy Share Image
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me… — Daniel Boulud Copy Share Image
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented… — Daniel Boulud Copy Share Image
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France.… — Daniel Boulud Copy Share Image
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team… — Daniel Boulud Copy Share Image
I think in France, for example, we can say whatever we want about the French, but going out and dining is more… — Daniel Boulud Copy Share Image
We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never… — Daniel Boulud Copy Share Image
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring… — Daniel Boulud Copy Share Image
I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as… — Daniel Boulud Copy Share Image
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six… — Daniel Boulud Copy Share
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition… — Daniel Boulud Copy Share
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… — Daniel Boulud Copy Share
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from… — Daniel Boulud Copy Share
I am very concerned about nutrition and always try to be careful about what I eat. — Daniel Boulud Copy Share
What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension.… — Daniel Boulud Copy Share
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. — Daniel Boulud Copy Share
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's… — Daniel Boulud Copy Share
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 Copy Share
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when… — Daniel Boulud Copy Share
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because… — Daniel Boulud Copy Share
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its… — Daniel Boulud Copy Share
