"Daniel Boulud" born 25 March 1955 in Lyon/Saint-Pierre de Chandieu in the Rhône (department), France is a French cuisine/French chef and restaurateur with restaurants in New York City, Las Vegas, Nevada/Las Vegas, Palm Beach, Florida/Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin-star/Michelin 2-star restaurant in New York City.

While raised on a farm outside of Lyon and trained by renowned French chefs, Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His management company, The Dinex Group, currently includes six restaurants and Feast & Fêtes Catering. His restaurants include Daniel, DB Brasserie, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City. He has also created Café Boulud in Palm Beach.

More Daniel Boulud on Wikipedia.

This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes.

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This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there.

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Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.

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It comes as close as a French dish made in America with American ingredients can come.

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It's very nice, and I'm very happy, and now I'm going to the gym.

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[In the introduction to this book, he says that as a 14-year-old apprentice he] dreamed of creating a restaurant that would capture the warmth and conviviality ... a warm, welcoming, and a vital part of village life.

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