Choose quotes font
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Le Cirque at first was one of those general French restaurants in town, which were cooking more or
Next quotes
Daniel 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 whoDaniel Boulud:
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped mDaniel Boulud:
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot