Chef Daniel Boulud – A French Chef Conquering New York City

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There is truly something about Daniel Restaurant in New York. It is not easy to land a spot in El Pellegrino World’s 50 Best Restaurants list, but it has managed to grab the 41^st spot. Is it the hazelnut mousse with gianduja? Was that what convinced the critics?

Experiencing Daniel New York

The food in Daniel can only be described as exact in precision but glorious in its wantonness. The food is served by a charming and courteous staff which – thankfully – does not hover. They work in an almost imperceptible manner, swirling in and out, stealing away cutleries without you noticing them. The restaurant’s ambiance is classic which is trite to some, but works for a lot of people. The feminine décor has been replaced with metallic designs and furniture. What was once pink is now replaced by neutral colors. The atmosphere is sharper but neoclassical. Daniel has always been classy; but now, it is quite gorgeous. It deserves every one of its four stars. Everything in it contributes to the high standards that the restaurant is known for. Daniel remains to be one of the best restaurants in New York. Of course, it is now undeniably the 41^st best restaurant in the world! The restaurant’s chef and owner deserves the credit.

Let’s Get to Know Chef Daniel Boulud

Chef Daniel Boulud is a native of Saint Pierre de Chandieu, a small town in France. He is one of the most famous chefs and restaurateurs in the world; and with his restaurants constantly landing a spot on the World’s Best Restaurants list, this chef is also considered one of the best chefs in the world.

Although he was raised in France and he studied culinary arts with some of the best French chefs, he basically created a reputation for himself while working in the United States. Actually, he is largely known for his restaurant, Daniel. This restaurant, however, is not his sole endeavor. He manages a company, The Dinex Group, which in turn manages six restaurants and a catering company, Feast & Fetes Catering.

This top chef’s culinary journey started early. In fact, he already earned professional recognition at the age of 15. He worked chef jobs in various kitchens and under several renowned French chefs like Georges Blanc and Roger Verge before he finally moved to the United States where he first worked as a private chef. He later on moved from Washington D.C. to New York City where he started carving a name for himself as a chef and a restaurateur. And the rest is history.

Daniel Boulud’s Frozen Strawberry Suffle

Yield: 6 Servings

Ingredients:

4 1/2 pints ripe strawberries, hulled

1 cup sugar

5 large egg whites

1/2 teaspoon freshly squeezed lemon juice

2 cups heavy cream

Method:

Cut 1/2 pint of strawberries into thin slices. Cut each slice in half.

Place six 6-ounce soufflé dishes (3 1/2- by 2-inches) on a baking sheet. Cut twelve 22- by 4-inch parchment paper or wax paper strips. Wrap a strip tightly around the outside of each ramekin (it should reach around twice) to form a paper collar and secure with a paper clip. Line the strawberry slices, upright, along the rim of each dish, making sure the slices are pressed firmly into the paper collar.

Put the remaining 4 pints strawberries into a blender and purée until smooth. Strain though a fine-mesh sieve, measure out 2 cups of purée. Set aside the remaining purée.

Place 3/4 cup of the sugar and 1/4 cup water in a medium saucepan and bring to a boil. Cook until the mixture reaches 250°F on a candy thermometer, while occasionally loosening any crystals that form on the side of the saucepan with a pastry brush dipped in cold water..

Meanwhile, put the egg whites in the bowl of a mixer fitted with the whisk attachment. Whip on low speed for 2 minutes, then increase the speed to medium. Add the lemon juice and continue to whip until the whites hold soft peaks. Add the remaining 1/4 cup sugar and whip to firm peaks.

Using a whisk, whip the cream in a bowl until it barely holds soft peaks. (Do not over whip.) Refrigerate.

When the sugar syrup reaches 250°F, pour it into the egg whites in a fine stream against the side of the bowl while mixing on low speed. When all of the sugar has been added, increase the speed to high and whip until the meringue increases significantly in volume, turns glossy, and is cool to the touch.

Gently fold 1 cup of the strawberry purée into the whipped cream and the remaining 1 cup purée into the egg-white mixture. Fold the egg-white mixture into the strawberry whipped cream. Fill each dish with an equal amount of batter (it will rise above the rims). Carefully smooth the tops with the back of a spoon. Freeze overnight.

To Serve:

Remove the soufflés from the freezer and carefully remove the paper collars. Let sit at room temperature for about 20 minutes. Serve with the reserved strawberry purée.

Recipe Via Star Chefs

Image Credit NY Times

Videos:

Daniel Boulud on New York Dish

Restaurant Daniel – New York, NY

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