French - Chef | March 25, 1955 -
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 special occasion.
Daniel Boulud
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I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
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New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New York, a week later it will be snowing there.
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Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.
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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.
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A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.
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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.
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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.
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No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
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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.
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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.
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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.
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