THE NAME'S BOULUD, CHEF DANIEL BOULUD

From his eponymous French brasserie at the Four Seasons Hotel in Yorkville, Toronto, Daniel Boulud shares the stories of working as a young chef in Lyon and how it has informed the restaurant’s modern yet classically inspired menu today

- ESTELLE ZENTIL

Shortly before Dolce sat down with Michelin-starred chef Daniel Boulud for an intimate conversation at Toronto’s Café Boulud, we couldn’t help but overhear a discussion between the chef and one of his assistants regarding Boulud’s latest venture, Le Pavillon in New York City (NYC). The point from the conversation was clear: the placement of the flowers in the restaurant had to be impeccable. It’s that dedication, that passion, and that attention to detail that has made Boulud one of the most celebrated chefs in the world. His charming French accent, paired with his contagious smile and kind eyes, is only part of what has contributed to his success.

Peppered with a few French words here and there, Dolce’s interview with Boulud covered everything from his latest projects and most meaningful accolades to his earliest culinary memories (plucking feathers from pheasants, partridge and woodcocks, if you must know) and why he will always consider himself a chef, first and foremost.

Q: You brought your French cooking training from Lyon, France, all the way to New York City, where you made your reputation in the culinary world. What was most surprising when you arrived from overseas, both professionally and personally?

A: What I felt coming from France, having worked in different parts of France as a young chef, and coming from my hometown in Lyon, I felt America was in décalage (gap) — there was a difference of generation and a difference of time. They were still cooking the old stuff before I started to be a chef, cooking the old French cuisine more than the nouvelle cuisine.