Daniel Boulud Quotes

34 quotes in 516 categories

• Kitchens should be designed around what's truly important-fun, food, and life.
• Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is…
• Remember, it is never the knife's fault.
• I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
• I like to go hear jazz late-night up in Harlem.
• 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…
• I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering…
• Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque,…
• I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
• I am very concerned about nutrition and always try to be careful about what I eat.
• A lot of young chefs today get carried away by trends, by influences, by movements.
• I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that…
• I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
• 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…
• I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen.…
• 25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded…
• The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
• I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my…
• I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes…
• From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

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