Nine Hours at Restaurant Daniel: À la Presse — Resy | Right This Way
There’s a lot at stake naming a restaurant after yourself. But when you see chef Daniel Boulud at his namesake restaurant, you can see that he’s a man who doesn’t just put his name on things — he’s willing to bet his Lyonnaise legacy on the line to show New York City what French food ... There’s a lot at stake naming a restaurant after yourself. But when you see chef Daniel Boulud at his namesake restaurant, you can see that he’s a man who doesn’t just put his name on things — he’s willing to bet his Lyonnaise legacy on the line to show New York City what French food is at its finest.A day behind the scenes at Daniel Boulud's namesake restaurant, through the lens of photojournalist Michael Harlan Turkell.Boulud and I catch our breath outside the restaurant on East 65th Street, flanked between placards denoting the restaurant’s status among Relais & Châteaux and Les Grandes Tables Du Monde.Boulud has been cooking in New York City since 1982, first earning recognition as the executive chef of Le Cirque in the late ’80s, before opening Daniel on East 65th Street in 1993. He has since built an empire, with a number of critically acclaimed restaurants in the city, including Café Boulud at Maison Barnes, La Tête d’Or by Daniel, Le Pavillon, and countless others around the world.
