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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant in town. United States,New York

Daniel Boulud

Daniel New York 10065

Born in the outskirts of Lyon, I trained with the top chefs in France, many of whom ran Relais & Chateaux establishments, until coming to New York City in 1980. My food is contemporary French, emphasizing the seasons, but with an added appreciation of what the world has to offer: Italy, Japan, and Spain, for example. I love the rusticity of Italian cuisine, the creativity of Spain, and the finesse of Japan, and of course, being French, I think that French cooking with its foundation is a little bit superior!

To relax here in New York, I go to movies, golf, and try to find time to be with friends. My greatest love for unwinding is travel, but even without leaving New York City, I can experience here every cuisine of the world, which in turns informs my approach to cooking. And I love American cooking which, I would like to add, is more a cuisine of passion than anything else. American chefs come from so many different backgrounds so there isn’t simply one tradition.

What was your most moving culinary experience?
It was last year--my best friend's 60th birthday. We flew to New Zealand. It took us 24 hours to get there, three days there and back.

But it was worth it: We cooked the most amazing langoustines from the deep sea, grilled them over a fire, and followed with a roasted leg of lamb, all with great wines. The meal was very humble and simple, but delicious.

The most amusing kitchen incident you ever witnessed?
One Halloween a practical joker arrived at the restaurant as a huge gorilla. He walked into the restaurant in a gorilla suit. We weren't sure whether or not to serve him, but we did and after the first course he went home and changed.

Your best piece of advice for amateur chefs?
Try to cook a one pot meal: a stew, vegetables, a roast--some dish that has all the ingredients in it for the meal. That's how I cook on Sunday.


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