Chef Daniel Boulud: Insights from the Kitchen and Beyond

Daniel Boulud 2 courtesy Daniel KriegerPHOTO CREDIT: D. KRIEGER

Renowned Chef and Michelin 3-Star Restaurateur Daniel Boulud graciously shares his valuable time (and a recipe!) with That’s SO Jenn. He talks about his longest running menu item, who he considers the most legendary chef in the world, and what food trend he will never give in to.

TSJ: Congratulations on the opening of DB Brasserie in Las Vegas. What led to your decision to return there?

DB: We were there for five years at the Wynn when it opened, then got busy doing other things. It was time to come back.

 

TSJ: You have restaurants in so many areas, what factors influence you in determining a viable location?

DB: It depends. In New York it’s often a neighborhood or relationship with the real estate or hotel, but outside of New York it’s a lot with hotels.

 

TSJ: Speaking of different locations, will you be making your usual summer trip to your parents’ farm just outside of Lyon?

DB: Yes, during the first week of August. I’m going to spend ten days there.

 

TSJ: What will you, your mother and father be preparing for family and friends while you’re there?

DB: First I want to cook all the vegetables my father is growing in the garden. Then I’ll go to the market– I go to a meat market near my parents and I buy wonderful young lamb, so the first day we’ll eat lamb. Then I love baby goat because It reminds me of my childhood when we were making cheese. I go to the central market and buy fish and specialty items, which my parents don’t eat often, but we do a little splurging on my vacation. My father makes smoked salmon and bread.

 

TSJ: Who is the next best cook in the family? Continue reading

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