Phrase by 'Daniel Boulud'
Warning: We collect thousands of phrases from different public resources. We are not responsible for any incorrect content or inaccurately information related to the phrases we collect on our website. Famous phrases, proverbs, short phrases, phrases from kids. Phrases about friendship, love, cinema, family, humor, motivation, mindfullness, improvement, life and much more. Our only goal is to offer you these phrases as an inspiration so that you can make unique dedications, express your thoughts and emotions or share on your social networks. Enjoy our content.
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.
Author: Daniel Boulud - French ChefNew , New York , Interesting , Edgy
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
Author: Daniel Boulud - French ChefLove , Like , Food , Italian Food
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
Author: Daniel Boulud - French ChefYou , Support , Talent , City
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
Author: Daniel Boulud - French ChefFood , Cooking , Foundation , Restaurant
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
Author: Daniel Boulud - French ChefWork , Home , Great , Problem
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
Author: Daniel Boulud - French ChefYou , People , Moment , Chef
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Author: Daniel Boulud - French ChefYou , Start , Great , High
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
Author: Daniel Boulud - French ChefVery , Cooking , Tricky , Sauce
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
Author: Daniel Boulud - French ChefThink , I Am , Today , Done
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
Author: Daniel Boulud - French ChefBelong , How , Mean , Restaurant
Phrase of the day
www.todofrases.com
The work requires a moderately large investment in technological and theoretical developments and long periods of time to carry them out, without the pressure to achieve quick or short term results. (Aaron Klug)Affiliated links: In case you want to support this project, you can do it by using these links. There will be no cost to you and they may be a little help to the creativity of this project.
