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
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
If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at… — Mimi Sheraton Copy Share Image
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93. — Daniel Boulud Copy Share Image
