Quotes About 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.

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

south of France, where he embraced the sunny, light cuisine of Provence—as bright as a Van Gogh sunflower.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.