Daniel Boulud on Feeding First Responders in the Aftermath of 9/11
The New York–based French chef says food was a means of comfort and strength for workers on the frontlines in the weeks following the attacks.
September 9, 2021
6 minute read
After working at various five-star restaurants in Europe throughout the 1970s (and for two years, as a private chef in Washington, D.C.), French chef Daniel Boulud at long last moved to New York City in 1982. About a decade later, in May 1993, he went on to establish his eponymous Michelin-starred restaurant on Manhattan’s Upper East Side. Since then, his seasonal dishes, which are rooted in traditions from his native Lyon, have earned him global culinary renown and inspired more than a dozen restaurants around the world—including nine in New York.
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