French-born celebrity chef Daniel Boulud serves up his favorite fine dining dishes from across his culinary empire including his famed New York restaurant, “Cafe Boulud,” and his newest, “Maison Barnes.” Plus, he reflects on his journey and first getting the idea to build a restaurant empire at 14.
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oh welcome back welcome back we are live and our next guest has known his passion since he was just 14 years old have a SE everybody on their feet because it’s our last live show they were like look at my outfit T all since the age of 14 Chef Daniel belud went from a teen growing up in the French Countryside who hated school but loved cooking to a world-renown Michelin star Chef not only does he now own 21 restaurants around the world including 12 here in New York City he’s always on The Cutting Edge Of The Culinary world including with one of his newest and it turns out to be they say controversial it’s called the chopster we’re going to talk about that in a minute but from 14-year-old kid who had a dream to saying ready let’s go please welcome legendary Chef Danielle balloon Chef thank you oh how are you come on over there welcome how you do I’m doing so good have a seat have a seat good morning everyone you know I have to tell first of all welcome to the show I met you many times over at the Today’s Show absolutely my dear friend Al Roker you are his favorite Chef I believe but now I got you here on my set there you have it take that Mr roer thank you thank you for having me of course you know this show is about like dreams and ready said go 14-year-old kid you don’t like school well I didn’t like too much that’s okay but there you are this kid who didn’t fit in the box but you found your space in the kitchen very much and I was lucky because I could do an apprenticeship which means to go to school and also practice cooking and I did that from 14 to 17 and I was in a two star restaurant which a two star it’s a very restaurant Danielle is a two star restaurant and uh it’s one of the finest restaurant in the city and started with like this as a professional little young Chef yeah you know I I watch the the TV show The Bear I’m obsessed with the bear that and so all I want to say is yes chef to you the whole time yes we Chef we chef but you know listen this is graduation season I just uh did the commitment at North Carolina ENT uh a lot of people feel like if they’re um if their life doesn’t fit this straight line that they’re not doing it right if you don’t know what college to go to or if you’re not doing this that your life won’t turn out to be a dream no life can always turn out to be okay and sometimes surprisingly okay uh I just made a commencement speech at the CIA the The Culinary Institute of America which is one of the finest cooking school in America uh where uh and um you know to those young kid I just want to make sure that they have so many opportunity to to be in the food business they just have to choose a good company a good Mentor a good a good person that can really help them grow and you know they have to be loyal they have to be uh they have to be focused they have to be uh disciplined uh also think you have to know that every route is different I know a lot of kids right now who are feeling the pressure of I didn’t get into college or I don’t have the money to go to college or I’m not fore College it’s okay it’s okay we do wonderful with kids that may not have the chance to go to college but we give them jobs and we train them and they grow in the company and uh and that I think is what I love the most about my job as well beside making people happy is to really train people to Mentor young people you just opened your 21st restaurant Mason barned in April yes uhhuh um Cafe balloon here in New York I mean when you walk bar next when you think about this little kid and now you walk around the greatest city in the world you’re like that’s me that’s mine I did that that I don’t know if I was lucky but I don’t know if I was lucky but I think without the support of my family without the support of everyone that has been involved with me for the last 30 years Danielle is 31 years old the restaurant Danielle I wish I was 31 me too I think I celebrated my 40th birthday there I believe it was 40 or 45 and I think it’s still one of the finest most inspiring and and uh destination in New York and uh and I think for me uh I’ve been very lucky to be in New York uh a New Yorker and now I’m an American yes so yes I know we’re going to come up after break and we’re going to talk about the chopster and some of your more delectable dishes but before we go to break I do have to point out that during the global pandemic when there were people in New York who had no food we teamed up with City meals organization they gave me the they gave me food and I remember walking into This Woman’s house this 80y old woman in her apartment no food being delivered and we gave her that meal and it was because of you and thank you for feing serving thank you yeah no we uh I know that has been since I am in New York I’ve always been involved with City milon wheels and they take care of our elderly yes you know that sometime have no more family that have no more and what’s magical with City M on wheel is that they have more than hundreds of centenarian that still live because of City meal meals still live they get their meals beautiful meals elderly New Yorker get meals oh Tamron thank oh my God I’ll never forget it on June 10 on June 10 we have a Gala yes uh on June 10 if you think you can make it downtown at the Kaza shiyani we have a a big Gala which are we all your plus ones we’re going to be all your plus one Chef tribute June 10 City mil on Wheel it’s a fundraising there’s going to be 30 Chef cooking station and it’s going to be wonderful and again for a good cause for a good cause coming up Chef belud is finally going to give us the scoop on this chopster and then I’m going to get his thoughts on my new cookbook we’ll be right back welcome back we’re with world famous Michelin star Chef Danielle belud who’s sharing his fine dining menu favorites from his Empire that he built from a 14-year-old kid to a global Superstar now a lot of people have been talking about this child Lobster which is a roasted chicken stuffed with a lobster it dates back to 19th century PE you won Martha Stewart over with it did you expect such Fanfare over this no we didn’t expect that we were just trying to recreate a recipe that existed like you say in the 19th century from my region I’m from Leon and we do p which is a chicken with crayfish and a crayfish sauce called sauce NATA and uh we didn’t have the crayfish so we made it with the lobster pin oh my go and then a friend of mine came Ryan and say oh this is a chopster it’s a chicken and a lobster you’re like wait a minute and it’s hely probably so you brought some of your favorites um this is one so the chopster is at Meson bars next to Cafe Buu that we just open also and this is the oysters Vanderbilt so oyster Vanderbilt Le pavon is the restaurant that I opened four years ago three and a half years ago in Ting next to oh yes look at that I’ve been we celebrated a team party at the restaurant this is beautiful it’s a poach oyster that is into a a a cream a cream of oysters with with seaweed a seaweed crust and Azel nuts and it’s very very special and it’s Nam after Vanderbilt that build Grand Central Station now I love that this has been on the menu for how many years now oh the PO of sea bass it’s a famous it’s a black sea bass from Long Island that is wrapped in a crispy potato and I’m putting a red wine butter sauce here with it and it’s wrapped in a crispy potato in a potatoes that we crisp while we cook the potato the bass is cooking gently seasoned with thyme on a bed of leaks and this dish is Iconic I think we remember a great chef for only few dishes often and this maybe is one that people remember Daniel Buu for of course and many more and you can have it at Cafe Buu I got to tell you 63rd and fourth I have to tell you so you know my cookbook comes out in September it’s called a confident cook and my friend thank you but that is finding confidence in the kitchen and when I put this book together with my James Beard award winning co-author L it was like building confidence and you not only exud confidence obviously in The Culinary space but in life how does food and life correlate for you well I think food is everything in life and I think that’s why it’s so important to teach your young children about food early and help them uh my wife is involved with a charity that’s called spoon Across America and it’s about teaching in school children about food and connect the parent with it it’s important I love uh so now we’re TR this is your mother’s recipe yes we are traveling from Midtown to Upper East Side to downtown we are going to latan I a restaurant after this dish this dish is a grat of potatoes it’s called grat do Fina it’s a creamy potato layers of potatoes and G and with a little bit of garlic and cream and cheese a lot of cheese and is served with the best roasted chicken in America I would say downtown at latan and we have a rotis chicken and when you order the whole chicken you also get a Graton you get a side of dishes and it’s uh it’s a dish that I’m very proud because every Sunday at home when I grew up we always had every Sunday with the roast we had a grat on the table and he was sometime potatoes he was sweet shot he was well I should tell the audience it’s a special treat you are sharing the recipe for the Graton we QR code go to our website or go to the QR code at your screen you will be able to get the recipe and you won’t just be able to watch me eat you can watch yourself eat it cuz you’re going to make it at home if you have trouble I’ll come to your home and do it come to your home and real quick so you you know I’m a burger fanatic me to I I could eat a burger every day that’s why my cookbook we have my burger recipe but yours is Iconic I know he’s like I know I know because I I was the founder of the DB burger that 20 three years ago became the world most expensive burger and uh Guinness book of record but this one is the Frenchie M and we serve that at baru right next door to the ABC Studio here on 64 and Broadway across from Lincoln Center and the Frenchie is a bun that we make we make a wonderful Brio potato buns and we have some arugula I do my own ketchup can of with a like a tomato compot we do uh a little bit of mustard we put a morier cheese morier it’s kind of a mild mild blue creamy cheese I feel like I’ve just got a whole life lesson from you on one burger and we do our own bacon and some and some mustard well congratulations that’s a Frenchy Burger thank you Chef thank you congratulations on all of the success and thank you for making sure thousands of New Yorkers don’t go hungry congratulations Chef Danielle balloon ons thank you
3 Comments
His food looked amazing. Thanks for the recipe 😊. Great interview.
you are too good with it
I love the mix of guests that Tamron has on her show.