I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Daniel Boulud More Quotes by Daniel Boulud More Quotes From Daniel Boulud I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done. Daniel Boulud i-am think done today I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant. Daniel Boulud belong restaurant how mean No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy. Daniel Boulud restaurant new like knows Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne. Daniel Boulud egg down new great I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York. Daniel Boulud new thought time culture
