Legendary chef Daniel Boulud started his career as an apprentice chef at age 14 near Lyon, France where he frequently cooked crayfish, a local delicacy. Fast forward to today, he’s reimagined the crustacean at his flagship restaurant Daniel (@restaurantdaniel), which has been an NYC staple for over 30 years. Every spring, crayfish returns to the menu in new and exciting dishes that blend traditional French cuisine with modern tastes.
20 Comments
Hon hon hon oui oui beure sacre bleu! 🥴😲🙃
You can’t shine Italian shoes franchise. Go play with your butter . Italians use extra virgin olive oil 😊
Secret to French and Italian cooking high end restaurants: MORE CREAM, BUTTER AND SALT one would ever use in home kitchen
I love me some butter but I hope they have like 4 AED's hanging on the wall in that place.😂
Daniel Boulud is a great chef, but also a huge troll lol and reading these comments, it worked.
Silly French tart trying to insult real Italian chefs
a frenchmen telling a lie? thats a first
Your paying for plate designs where’s the food
I guess theirs come pre purged
Gigachad french chef taunting italians for butter use while pouring down an entire cow of butter into the stock, aint no way 😂
The butter cope💀
Should call this a “butter boil” 😂
Makes the whole thing in a giant basin enough to feed 50 people
Serves 4 drops.
would you like some crawfish with your butter?
It is so cruel to boil them alive like that
I’ll pass on the sea bugs
Crayfish itself bigger than the plate…
THE BUTTER GETS CLARIFIED OUT!! IT IS NOT IN THE FINAL DISH!!!!! everyone commenting on how much butter ends up is just flat out wrong.
They came from Louisiana. They are crawfish not crayfish
Looks meandering