“You need to work harder to be consistent”. Born in a farm on March 25th 1955 in Saint-Pierre de Chandieu, France, he owns prestigious restaurants in New York City, Palm Beach,Miami, Montreal, Toronto, London, Beijing, and Singapore. He is best known for Daniel, his eponymous, Michelin 3-star restaurant in New York City.
Daniel, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City are some of his restaurants. At fifteen years-old, the ambitious French young man was a finalist in France’s competition for Best Culinary Apprentice. He decided to live the American dream and moved to NYC to open a restaurant. Now, Daniel Boulud is one of America’s most respected and successful chefs. He believed in adapting our French cuisine to fit American tastebuds. He incorporated typical American ingredients in order to please his new market in NYC. He is a true Lyonnais who brought the Cuisine Lyonnaise to the world. The way he talks about food and the way he prepares it, is full of poesy and passion. When talking about other chefs he states “we are remembered for just a few dishes” and for your “masterpiece of simplicity and genius”. He works seasonally and believes in spontaneity and creativity. He focuses on ingredients, presentation comes way last. It’s much more about the ingredients that’s the key! Never a routine in the kitchen!
The Parisian Flair decided to try out his new book DANIEL “my French Cuisine“. This recipe book is a beautiful addition to the art of French cooking. Focuses on pain et fromage / bread and cheese, witty preparation of iconic recipes de la Cuisine française. We strongly recommend this book for any foody in love with French cuisine, the visuals are extraordinary (more than 120 photographs). This book isn’t like any recipe book, it tells a story by capturing the essence of Boulud’s cuisine. It’s the most personal and intimate book he has written.
“My French Cuisine is a beautiful homage to not only French cooking, but also to its culture.”
That’s exactly why The Parisian Flair chose to feature this book.
“This book is a true representation of all that has contributed to the success and reputation of Restaurant Daniel over the past 20 years. My friendship with Daniel has spanned the last three decades, starting when we both began our careers in New York City. We have grown along a parallel path, and I am pleased to be able to call Daniel one of my oldest friends. I have a great respect for him as a man and as a chef.” –Jean-Georges Vongerichten, Chef/Owner of Jean-Georges
He has won James Beard Foundation awards for “Outstanding Restaurant” (for Daniel in 2010), “Outstanding Restaurateur” (2006), “Best Chef, New York City” (1992), and “Outstanding Chef of the Year” (1994). The French Government made him a Chevalier de la Legion d’Honneur in 2006.
The Faubourgs’ revenge You have never heard of « Le Fooding » before? It’s time to change & get to know more about this innovative, creative & inspiring French concept. Founded in 2000, in the faubourgs of gastronomic right-mindedness, Le Fooding has been promoting original & creative initiatives. To celebrate 15 years of culinary and cultural revolution, […]
Not only can you collect those colorful, rainbow color tea boxes … aligning them on your kitchen shelves and creating a powerful decor and beauty for your eyes, this French Brand has very tasty flavors. The Parisian Flair’s favorite is Detox (green). With autumn coming, we tried the Label Imperial and we have to admit […]
Young Pastry Chef, curious and passionate, Gabrielle fell into a pot of chocolate around the age of 8 years. Back then, she loved to prepare her famous “quatre-quart” (similar to a pound cake), both to treat her family and to devour her favorite cake. Going through books and magazines , she inquires , looks, experiments and spends […]
The Parisian Flair’s favorite “gouter” (snack) recipe is the Madeleine. Madeleine is a Parisian Monument and a lovely first name. La petite Madeleine comes from the Lorraine region and the cities of Commercy and Liverdun. The pronunciation is [mad.lɛn] in French. A small delicacy you can easily make and bring as a gift when you […]
For any occasions this easy French desert recipe is perfect. The ingredients are classics but the taste of this fondant cake is so authentic. The Parisian Flair’s favorite ! For 8 people, you will need the following Ingredients 7 oz = 200 grams of baking dark chocolate 3/4 cup = 150 grams white sugar 5 oz […]
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The foie gras, a French delicacy Foie gras is certainly one of the greatest symbols of French gastronomy and one of French people’s favorite luxurious dishes.”Foie gras belongs to the protected cultural and gastronomical heritage of France” according to the French rural code. Comparing it with a simple pâté would be criminal. Concretely, foie gras is […]
The bavette is a cut from the abdominal muscles of the cow. A fairly flat and long cut called a skirt steak. Skirt steak is better when it has a vivid red color. It comes from a muscular, well-exercised part of the cow. For better tenderness it should be sliced across the grain before serving. […]
For four people, the salad recipe If you have friends or family members to impress and feed, this is perfect! It’s such a summery recipe but it can also be part of wintery dinner or eaten before a wine and cheese tasting To make this tasty salad, you will need the following ingredients: Of course the […]
How to make an easy and tasty meal with truffles Truffle recipes: how to easily cook with truffles to keep its perfect taste? Truffles are usually a connoisseur’s choice. It’s true they are expensive. But why not give it a try? It’s simple to have an amazing meal with easy and cheap ingredients and where the […]