Choose quotes font
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the cor
Next quotes
Daniel Boulud:
I did all of California from north to south. I did Florida from north to south. I went to the MidweDaniel Boulud:
Le Cirque at first was one of those general French restaurants in town, which were cooking more orDaniel Boulud:
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmickyDaniel Boulud:
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street inDaniel Boulud:
I am very concerned about nutrition and always try to be careful about what I eat.Daniel Boulud:
A lot of young chefs today get carried away by trends, by influences, by movements.Daniel Boulud:
When France was the only reference for chefs to learn, you could go everywhere in the world, and thDaniel Boulud:
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. werDaniel Boulud:
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists andDaniel Boulud:
I think fine dining should be part of the community where it is, more than just for the people who