fine food - Daniel Boulud: What’s in my kitchen
Written by Oryx
Hailing from Lyon, the culinary capital of France (and by most accounts, the world), multiple-Michelin-starred chef Daniel Boulud shot to meteoric fame some 20 years ago with his eponymous restaurant on New York’s Upper East Side.
Boulud-branded eateries can now be found all over the world, from Singapore to Beijing and London, and of course New York, where there are six variations of Boulud’s culinary genius, and even an épicerie – an eat-in and take-out market where diners can purchase key ingredients.
“I’m often asked about my ideal meal,” says Boulud on a rare break from his kitchen. “It would be five courses and would start with shellfish and caviar. Then fish cooked on the bone, poularde with black truffle, three-year-old Comte and a runny vacherin. It would end with a bitter-chocolate dessert with coffee and hazelnut. As for the most exotic dish I have ever tried, it would have to be live ants with coriander butter at Noma in Copenhagen.”
“My all-time favourite kitchen appliance is my Thermomix, ” Boulud explains. “It’s a blender that heats, cooks or steams while blending and can be used for a vast array of preparations at home or in a professional kitchen.”
Here are the five ingredients that I have in my kitchen at all times:
- Cans of sardines in oil for impromptu snacks.
- Spice blends: either my personal blends or from my friend Lior Lev Sercarz at La Boîte à Epices in NYC.
- Manni olive oil for finishing dishes with a light drizzle and balsamic vinegar from Massimo Bottura Villa Manodori.
- I have a collection of sea salts from around the world; from Camargue to the Himalayas.
- A selection of French mustards, from Dijon, Orléans, and Alsace.