Daniel BouludFlare MagazineInterview

Flare interview

29 Jan, 2014

Boulud gives an interview to Flare magazine. He talks about his book DANIEL: My French Cuisine, New York’s culinary scene, and presentation when dining.

I was not so concerned with trying to make a home cookbook; I wanted to translate what the restaurant DANIEL means today. I wanted to show that after all those years in New York, I am still very French; I think we should all have something that we hold on to.

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