Daniel Boulud Quotes

Get to know the Chef and you will start to enjoy dining out even more.

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.

You can't just eat good food. You've got to talk about it too.

EAT, v.i. To perform successively (and successfully) the functions of mastication, humectation, and deglutition. 'I was in the drawing-room, enjoying my dinner,' said Brillat-Savarin, beginning an anecdote. 'What!' interrupted Rochebriant; 'eating dinner in a drawing-room?' 'I must beg you to observe, monsieur,' explained the great gastronome, 'that I did not say I was eating my dinner, but enjoying it. I had dined an hour before.'

I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I cook it: it's for eating, preferably with friends, and I don't make a fetish out of it.

To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.

I was a foodie and I continue to be a foodie.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

Eating is one of the great beauties in life. One of my favorite recreations... eating with friends, the service, the ambience.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service's 'The Food Chain' in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.

Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.

I don't cook. I respect food too much.

Dining partners, regardless of gender, social standing, or the years they've lived, should be chosen for their ability to eat - and drink! - with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.

It's certain that fine women eat A crazy salad with their meat.

I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

Because I actually like cooking for people, people like what I cook for them.

I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who can really do it. I love restaurants. They make my life better.

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.

For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.