Daniel Boulud is very appreciated in the restaurant field.
I never met him, but according to the newspapers he is unpretentiousness and it’s very easy speak with him.
He is considered like someone who love cooking, so, he don’t practice his job to make benefits.
He said that he was “very lucky” because many chefs who know him have never had three Michelin stars.
Before, his landing Daniel Boulud has already worked for many great chef in Lyon or in Paris. And his former employers like Georges Blanc respect and admire his job.
Daniel come hails from Saint Pierre Le Chandelieu, France, close to Lyon. Since, arriving in 1982 he has created a contemporary food according to the seasons.