Secret to Daniel's consistency?
Posted 08 August 2002 - 01:27 PM
In your opinion, how does he do this where so many others have failed?
Is he in the kitchen of all three establishments supervising on a regular basis?
Posted 08 August 2002 - 04:44 PM
"There is no shame in going to McDonalds," Tierney quotes him as saying. "The food is predictable. You go there 20 years later, and it tastes the same."
Then why, Tierney wants to know, "are the McDonald’s bashers so popular in France?"
"The French are jealous," Boulud concludes. "The hamburger may be the most successful snack in the world. The French wish they could have invented McDonald’s."
In answer to your question, first I'd say that the fact that he's so completely involved in the day-to-day running of all three of his restaurants (though perhaps less so, at this point, with Cafe Boulud) has a great deal to do with how they achieve such consistent high quality. When not out of town, Boulud is just about always in one of his restaurants, often in the kitchen. But it also lies in how very driven Boulud is--and his quest for perfection is really the theme of The Fourth Star. For a fuller answer, I can only tell you that it really took me 300+ pages to explain it!
Posted 10 August 2002 - 12:47 PM
Posted 10 August 2002 - 01:09 PM