Aside from perhaps Anthony Bourdain, nobody has captured and communicated the quirks of the after-hours life of chefs like Daniel Boulud. Daniel is well-known for his show “After Hours with Daniel,” in which he shows his audience chefs cooking for other chefs.
This is a trait unique to the restaurant industry; after all, Yo-Yo Ma doesn’t play cello for other cellists, Al Pacino doesn’t put on one-man shows for other actors, and LeBron James doesn’t invite other basketball players to watch him shoot around. But because Boulud is so well-respected in the industry, he was not only granted access to this event, but allowed to show the rest of the world the dedication to their craft that makes chefs a singularly fascinating group of people.
When he’s not tapping into the behind-closed-doors world of chefs, Daniel is a well-decorated chef in his own right. He was rated “Chef of the Year” by Bon Appétit, and his namesake restaurant was rated one of the top ten restaurants in the world by the International Herald Tribune. In addition, Daniel received Gourmet magazine’s “Top Table Award,” a four-star rating from the New York Times, and received 3 Michelin stars for his eponymous restaurant in 2010.
#aspergeblanche #provence a tradition every spring @restaurantdaniel and every year a new interpretation of flavors #Repost @restaurantdaniel ・・・ Warm Provence White Asparagus, Almond Oil, Nasturtium, Young Comté, Chervil Agar, “Hollandaise au Vin Jaune” #JeanFrançoisBruel @plantintruffe @eddyleroux
Specialties & Resources
Daniel’s dishes are probably the closest thing to traditional French cuisine we’ve seen on this list. Born and trained in France, his early influences still make appearances in his dishes even today. Of course, no modern chef would survive very long sticking to one style of cuisine, and Daniel’s “Bounty of Scotland” menu demonstrates a willingness to depart from that style. Items such as the yuzu-cured sea trout, butter poached blue lobster and foie gras-stuffed Scottish grouse demonstrate his range.
Of course, a seasoned chef knows not to tinker with the formula that helped him gain success, and Daniel’s standard dishes offer the taste for which he has become known. His Daurade dish, made with wasabi-cured Japanese snapper, tarragon-sake gelée, ginger-carrot purée and chemoula emulsion, is a perfect example of that.
Daniel also has shown a willingness to expand his repertoire with the opening of DBGB, a Pan-European brasserie that offers meals not just from France, but from all the European countries. His other restaurants, db Bistro Moderne and Daniel Boulud Brasserie, all take a similar approach to traditional French cuisine with non-traditional ingredients.