[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.