81 Quotes by Daniel Boulud

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

For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

I am very concerned about nutrition and always try to be careful about what I eat.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

I like to go hear jazz late-night up in Harlem.

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.

I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

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.