When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years… — Daniel Boulud Copy Share Image
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 Copy Share Image
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy. — 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
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. — Daniel Boulud Copy Share Image
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food.… — 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
