Cooking Quote by Daniel Boulud

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able…

— Daniel Boulud

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

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to…

— Roger Ailes

“The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that…

— Alice B. Toklas

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the…

— Rick Stein

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

“My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on…

— Aimee Bender

When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as…

— Alice Waters

Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.

— Giles Coren

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask…

— Rene Redzepi

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience…

— Julia Child

Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And…

— Daniel Boulud