Acclaimed French chef Daniel Boulud talks with mkgallery's Gail Simmons about his cooking philosophy and expanding restaurant empire.Acclaimed French chef Daniel Boulud talks with mkgallery's Gail Simmons about his cooking philosophy and expanding restaurant empire.
[MUSIC] I'm Gail Simmons from Food and Wine Magazine and I'm talking with Chef Daniel Boulud at Restaurant Daniel in New York City. Hi, Chef. Hello, Gail. Thank you so much for being with us.>>Very happy to have you here. So, when you first opened Restaurant Danielle, what was the inspiration for this restaurant? Well, I wanted the restaurant to feel seasonal, to be seasonal, and to really follow the market and the season. I'm totally rooted in French cuisine Sure And for that, I think coming to New York. We first have the Four Seasons and that drive me very strongly. And the men who certainly cook through the heart Mm-hm And I'm not all about the technique, the technique, the technique. I'm more about the sensibility. Right But at the same time They're very spontaneous. Through each season I like to bring back some time classic or to revisit an idea. Right. To transform it into something new again. So the one thing I know about you is you never stand still. So first there was restaurant [UNKNOWN], Cafe Bulu, Debay Bistro, Cafe Bulu on Palm Beach A [UNKNOWN] in Las Vegas, and now there's gonna be a [UNKNOWN] on the West Side of New York. On the West Side, yeah. Tell me about your new project. So [UNKNOWN] would be located on 64 and Broadway, and it will basically be a French bistro with a strong wine program. Burgundy wine and [INAUDIBLE] wine. And then after we will, what we call the cousin of those master region of France, which is like the Pinot Noir in Oregon. Right. Or the [INAUDIBLE] or- Like the new world. The Sauvignon in California. Exactly. And a lot of [INAUDIBLE] cheese. Is there going to be a lot of cheese? And there will be wonderful cheese [INAUDIBLE] and a great selection of Classic dishes as well but in a very casual setting. That's great. So then what's next? What comes next for Daniel Boulud? For sure is for me to keep evolving with Daniel as well. The restaurant, next year it will be Be the 10th anniversary. Wow. And next year the full reviving of Danielle. That's great. And Cafe Bouris suddenly in the [INAUDIBLE] and other projects but nothing I can tell you. Good. I like secrets. Well, we're all gonna have to wait. Exactly. So let's talk about your most recent cook books for a second. Yes. Braise. Braise. Because I know was a labor of love for you. Yes. Why braising? I sing in my repertoire of cooking. Braise always had a very important part and sometimes it become an element within a dish, sometimes it's a dish by itself. Being a country boy, braising to me is, sort of the beginning of cooking. Mm-hm, but it's not just French braising. But then I just didn't want to do like, okay let's do a braising from different regions of France, different inspiration. I felt that in every cuisine, and in every culture, there's definitely an application to braising. And so from that, I explore other cuisine A world tour around bracing. Most of the recipe are based on the classic, that was the good part because that's really what I love to do is to really take a classic combination, a classic preparation and personalize it to my interpretation. [BLANK_AUDIO]