Why 3-star chef Daniel Boulud moved into casual dining

03/29/2011 | Reuters

Chef Daniel Boulud's forays into casual-dining concepts at Boulud Sud and cafe/market Epicerie Boulud in New York don't mark a move toward simpler fare so much as a return to his interpretation of the art of traditional French food. In this interview, Boulud also shares his opinions on why food-obsessed guests often lose out on the joy of dining out. "Going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that," he said.

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