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Daniel Boulud
French
March 25, 1955
Chef
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
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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.
Daniel Boulud
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Me
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
Daniel Boulud
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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
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I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
Daniel Boulud
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Inspirational