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[MUSIC] I'm Gail Simmons from Food and Wine magazine. And
I'm talking with Chef Daniel Boulud at Restaurant Daniel in
New York City. Hi Chef! Hello, Gail. Thank you so
much for being with us. Very happy to have you
here. So, when you first opened Restaurant Danielle, what was
the inspiration for this restaurant? Well, I wanted the restaurant
to feel seasonal, to be seasonal and to really follow
the market and the seasons. And totally rooted in French
cuisine. Sure. And for that, I think coming to New
York. We first had the fourth season, and that drive
me very strongly. And the men were certainly true with
the heart. And I'm not all about the technique that
they [INAUDIBLE] the technique. It's more about the sensibility. Right.
But at the same time, They're very spontaneous. And through
each season, I like to bring back some time classic
or to revisit an idea and transform it into something
very new again. And so the one thing I know
about you is that you never stand still. So first
there was Restaurant Daniel, Cafe Boulud, DB Bistro And then
a Cafe Blue in Palm Beach, a [UNKNOWN] in Las
Vegas, and now there's going to be a [UNKNOWN] on
the west side. On the west side, yeah. Tell me
about your new project. So [UNKNOWN] will be located on
64 and Broadway, and it will basically be a French
bistro with a strong wine program Burgundy wine and Rhone
wine. And then after we will have what we call
the cousin of those master region region of France, which
is like the Pinot Noir in Oregon or the Syrah
or the Chardonnay California- Like the new world. Exactly. And
a lot of charcuterie cheese, is there gonna be a
lot of cheese? And there'll be wonderful cheese, charcuterie, and
a great selection of Classic dishes as well, but in
a very casual setting. That's great. So then what's next.
What comes next for Danielle Bloom? For sure is for
me to keep evolving with Danielle as well. The restaurant
next year it will be Be the tenth anniversary. Wow.
And next year a full revamping of Danielle. That's great.
And Cafe [INAUDIBLE] certainly [INAUDIBLE]. And then other project but
nothing I can tell you. Good. I like secrets. We're
all gonna have to wait. Exactly. So what's up with
your most recent cook book for a second, Braise. Yes.
This I know was a labor of love for you.
Yes. Why braising? I think in my repertoire of cooking,
braise always add a very important part and sometime it
become an element within a dish. Sometime it is a
dish by itself. Being a country boy, braising to me
is sort of the beginning of cooking, braising. But it's
not just French braising. But then I just didn't want
to do like, okay, let's do a braising from different
region of France, different inspiration. I felt that in every
cuisine and in every culture, there's a different application to
braising. And so from that I explore other cuisine, and
with the A world tour around braising. Most of the
recipe are based on the classic. That was the good
part, because that's really what I love to do, is
to really take a classic combination, a classic preparation, and
personalize it to my interpretation.