clock menu more-arrow no yes

Filed under:

D-Bigs Wire

DB150.jpgEater NY's Gabe Ulla interviewed chef Daniel Boulud on the occasion of the twentieth anniversary of NYC's Daniel. Boulud discusses his transition from Le Cirque to Daniel: "Le Cirque was maybe the place I have worked the hardest. When I went to do my own thing, I didn't really consider it a lot of it work, since it had my name on it." Head to Eater NY for the full story. [Eater NY]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day