He calls himself “the most French” of the great New York chefs: Daniel Boulud, international star of gastronomy and successful entrepreneur praises the resilience of his culinary art in the largest multicultural city in the United States which is just recovering from the pandemic.
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The great French chef in the kitchen of his restaurant “Daniel” in Manhattan, New York, on November 19, 2021.
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Top French chef Daniel Boulud pictured in his office above the kitchen of top restaurant “Daniel” in Manhattan, New York on November 19, 2021
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The great French chef Daniel Boulud shows off his fish specialties and in the kitchen of his restaurant “Daniel” in Manhattan, New York on November 19, 2021
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After the pandemic, the great chef Boulud praises the resilience of French gastronomy in New York – Gallery
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The great French chef in the kitchen of his restaurant “Daniel” in Manhattan, New York, on November 19, 2021.
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Top French chef Daniel Boulud pictured in his office above the kitchen of top restaurant “Daniel” in Manhattan, New York on November 19, 2021
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The great French chef Daniel Boulud shows off his fish specialties and in the kitchen of his restaurant “Daniel” in Manhattan, New York on November 19, 2021
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It is difficult to take stock of the affairs and honors of this welcoming and discreet 66-year-old Lyonnais, who arrived on the Upper East Side of Manhattan in 1982, never to leave this upscale district of New York and to be today a celebrity in North America.
At the helm of his restaurant “Daniel”, his “flagship” with two Michelin stars (the third was lost in 2010), he was voted Monday by his 184 peers from 25 countries “best restaurateur 2021”, according to the French association Les Grandes Tables du Monde.
Another reward for Daniel Boulud’s small empire of gastronomy which, by his own admission, weighs some $ 100 million thanks to some twenty establishments – almost all of them bearing his name – in the United States, Canada, London , Dubai or Singapore.
This umpteenth prize is for the restaurateur a “professional consecration and truly a sign of friendship and support from (his) colleagues”, in an environment deemed to be very harsh in terms of competition and pressure.
“Become a Daniel Boulud”
An honor also for its “teams” and “for all these young people who dream one day of becoming a Daniel Boulud or an Eric Ripert or a Guy Savoy”, do not forget to tell AFP the great chef met in his case “Daniel”, which sits on Manhattan’s 65th Street between the very chic Park and Madison avenues.
He has been there since 1998 with his hundred employees who scramble six evenings a week to serve 150 place settings in a beautiful New York building with interior architecture of art deco influences and Venetian palaces.
Like all New Yorkers, Daniel Boulud suffered during the Covid-19 epidemic which killed at least 34,000 people in a city brought to its knees in 2020. Some of his establishments have been closed but “Daniel” has maintained a terrace sheds on the sidewalk “with heating in winter and air conditioning and music in summer” for a few die-hards.
Emerging from the pandemic, Daniel Boulud thinks that New York will remain “one of the five most attractive cities in the world” with always a prominent place in French gastronomy. The economic and cultural capital of the United States, an incredible cultural mosaic of 8.5 million inhabitants with enormous social inequalities, counts, according to the Consulate General of France, 183 French restaurateurs.
“In love” with New York, now American, Daniel Boulud still boasts of being “the most French of all French chefs in the United States” thanks to a “cuisine which has its French references” but which “does not stop to innovate ”.
“The Périgord in New York”
Pheasant terrine sprinkled with sumac, venison topped with beetroot sauce, the chef practices classic French cuisine (…), but with many American products, seasonings, techniques and compositions ”borrowed from Asia, Latin America, the Middle East.
With its pan-fried foie gras, “it feels like the Périgord and yet we are in New York (…) a very multicultural world”, he enthuses.
The price of “luxury” and an “exceptional dinner”? About $ 300 per person with wine and service, according to the restaurateur.
“Customers want to have fun, they spend on wines, they go out a lot. We find them with a regularity and fidelity that reassure us, ”says Daniel Boulud, who is now counting on the return of visitors from Asia and Europe.
By rewarding him, the association Les Grandes Tables du Monde hailed the man who “for many North Americans embodies French gastronomy, even gastronomy at all”. His peers also see him as “a wise and conscientious businessman”.
In fact, this boss who is happy not to have “debts”, opened in May an ultra fashionable restaurant and a little less stuffy at the foot of the new One Vanderbilt skyscraper, in the heart of Manhattan, the economic lung. and global finance.
AFP
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