Daniel Boulud
NEW YORK, NY - APRIL 05: (L-R) Gail Simmons, Daniel Boulud and Christina Grdovic attend The FOOD & WINE 2013 Best New Chefs Party at Pranna Restaurant on April 5, 2013 in New York City.
Connections
Quotes
Juan Cuevas is the chef here, and he has trained under some of the great players in New York and Spain, like Daniel Boulud, Alain Ducasse and others. I just had the tasting menu recently and there was not a single dish I did not like. Cuevas says that everything he serves is locally sourced, which is something that’s very hard to do here in Puerto Rico.
We were eating our own summer vegetables in the winter, so that we never had to buy anything from other people who were importing, or from other farmers doing other things ... We’d take the endive, the celery all year. We’d make it last into the next summer and then mix that with our new fresh summer vegetables for beautiful flavors.
This is the time when I think about where I grew up in France ... I grew up on a farm where we had the four different seasons like we do in New York and also here in Toronto. During the winter, every month we would eat something from the spring and summer months that we had preserved and then stored in the roots cellar.More quotes »
Around the web
-
Daniel Boulud Opening DBGB Kitchen & Bar in Las Vegas
keeping with the ineluctable "chefs as rock stars" motif, Boulud's downtown dining room is decorated with beat-up cookware signed over by his equally famous peers — you'll be eating your burger and suddenly realize you're basking under a copper rondeau that 5/24/13 from New York Magazine Read more »
-
Daniel Boulud Gets 'Grilled' On Best Canadian Restaurants
Poutine Poutine — French fries generously slathered in gravy and cheese curds — is a classic Canadian treat that is said to have originated in Quebec in the 1950s. Since then, it has been adapted in many weird and wonderful ways from gourmet versions with from The Huffington Post Read more »
-
Food Informants: A Week In The Life Of Daniel Boulud
with traces of the soulfully satisfying traditional cooking he grew up with on his family’s Rhône Valley farm. Yet Daniel Boulud is best known for New York’s exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. You’ll also discover from The Huffington Post Read more »
-
In Season: Daniel Boulud’s Mixed Greens With Rhubarb
has reduced, about 1 1/2 hours. Adjust seasoning if necessary, and serve with yogurt. Serves 4 to 6. Adapted from Braise, by Daniel Boulud and Melissa Clark (Ecco; $19.99). *This article originally appeared in the May 27, 2013 issue of New York Magazine. from New York Magazine Read more »
-
Q&A: Daniel Boulud on 20 Years of Daniel
Boulud’s restaurant empire extends from Bowery favorite DBGB Kitchen and Bar to the elegant Maison Boulud in Beijing. But it was on New York's Upper East Side that Boulud made his name with Restaurant Daniel, which is currently celebrating its 20th anniversary. from Gotham Magazine Read more »
