Haute Notes | Tag Archives: daniel-boulud

Daniel Boulud

ON BOCUSE D’OR IN AMERICA: SETTING LASTING EXPECTATIONS Tom Allan, Paul Bocuse, Daniel Boulud, and James Kent at the Bocuse d’Or Europe selections in Geneva, June 2010. I am very proud to be French, and especially proud to be from Lyon—where in 1987, Paul Bocuse started the Bocuse d’Or, the international culinary competition among the [...]

Drawing Inspiration: James Rosenquist

Cooking is a big part of the Bocuse d’Or, but there’s another art form related to the competition that is judged and awarded prizes. Each participating team is required to submit a promotional poster representing their country. And when it came to selecting an artist for the United States, Daniel Boulud knew right away who [...]

Recipes From Chef Daniel Boulud

TARTINE OF SQUAB “EN SALMIS” from café boulud Adapted from Chef Daniel Boulud: Cooking in New York City by Daniel Boulud and Peter Kaminsky, Published in 2002 by Assouline Serves 4 Ingredients 4 squabs (14 to 16 ounces each), head removed and legs, wings, necks, and backbone removed and reserved 4 tablespoons unsalted butter 1/4 [...]