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Daniel Boulud Quotes


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Quotes by Daniel Boulud

Showing 21-30 of 65 Quotes by Daniel Boulud

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.

~Daniel Boulud

Topics: Able Art Back Bring Casual Food French Go Interpretation Me Simple Soul Tradition

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I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection.

~Daniel Boulud

Topics: Customers Eat Endless Friends Great Happy Important Life Moment More Much Perfection Pleasure Pursuit Seeing Sharing Take Than Think Together Who I Think

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Boning is a pain, but it makes such a majestic chicken.

~Daniel Boulud

Topics: Chicken Majestic Makes Pain

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I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

~Daniel Boulud

Topics: Admiring Am Chefs Done Lot Made Respectful Them Think Today Very Who I Think I Am

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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

Topics: Belong Cautious How Mean Our Pretension Restaurant

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No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

~Daniel Boulud

Topics: Discerning Incredibly Knows Like New New Yorker Restaurant Restaurants Savvy Yorker

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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 the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.

~Daniel Boulud

Topics: America Because California Come Culture Decided Did Discovering Florida Going Midwest New New York North Only South Spent Stay Then Thought Time Two Years York

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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 wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

~Daniel Boulud

Topics: Cooking Did Different First Food Foundation French General Less Menu More More Or Less Respecting Restaurant Restaurants Same Something Those Through Town Wanted Were Which While

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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

Topics: Crave Food How Just Learned Make People Plate Real Things Think Which I Think

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After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

~Daniel Boulud

Topics: After Business Daniel Decided May My Own Opened Own Six Start Street Years

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Biography

Nationality: French

Type: Chef

Born: March 25th, 1955

Links

Find Daniel Boulud on Amazon

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