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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 restauran
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restauran
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restauran
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restauran
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restauran
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restauran
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Daniel Boulud:
I like to go hear jazz late-night up in Harlem.Daniel Boulud:
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.Daniel Boulud:
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corDaniel 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 th