How Daniel Boulud Has Run a Michelin-Starred Restaurant for Over 30 Years — Icons
Video Overview & Insights
Daniel Boulud is one of the most iconic chefs of all time. Throughout his successful career, he's opened several restaurants around the world, and at the center of it all is his flagship restaurant, Daniel, an NYC staple for over 30 years. Follow along as Boulud takes us inside the kitchen during a busy spring service, where the team prepares 60 pounds of crayfish, Nova Scotia halibut, scallops, stuffed lamb saddle, and more. He also shares what's next for him — and the advice he has for the next generation of chefs.
I don't know why this restaurant lost 2 Michelin stars. It's still memorable cuisine.
#restaurant #newyork #french
00:00 Intro
Home girls with the palAce hat.
00:49 Prepping Crayfish Dish
04:00 Making the Canelés with the Pastry Team
That colander is filthy!
05:43 Prepping the Lamb Saddle Dish
07:21 Chef Daniel Reflects on His Early Days as a Chef
Needs more butter 😊
08:31 Prepping the Maine Sea Scallops
10:49 The Biggest Compliment a Guest Can Give Chef Daniel
All the foams and gels and slimes don't look that appetizing
Credits:
Producer/Director: Connor Reid
Not a single glove in the entire kitchen
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Tom Daly, Connor Reid
Went there with my mom last year. Bland food, terrible pairing. This dude is old and doesn't care anymore
Production Sound Mixer: Noah Kovalick
Editor: Christian Moreno
No calories in these dishes😂
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
love this chef I have one of his books which I use a lot wish he would come back to France
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
I’ve grew up cooking learning from family and pursued it as a career in 23 and would give my right arm to work next to chef boulud and his crew after watching this so much knowledge and different techniques it’s the best part of the industry no matter how old you are or how long you’ve been in the industry there’s always something to learn or pass on cause its always changing
Director of Production: Michelle Fox
Audience Engagement: Frances Dumlao
I worked on yachts and the chefs that work on those are some of the most innovative and hard working people ever. They have to be able to switch their style every week and usually every day. You could be cooking Thai for lunch and then Mexican for dinner, but tomorrow is Italian day and the wife of the primary doesn't like tomatoes or cheese. I always laugh when I hear these chefs talk about how hard their jobs are working on one main fixed menu and they have 10 other sous chefs, pastry chefs, chef de cuisine, etc. On a yacht, depending on the size, it is one chef preparing crew food for up to 8 or 10 crew lunch and dinner and then breakfast, lunch and dinner for up to 12 guests. By themselves with maybe a stewardess helping. If they are lucky, there is a crew chef that cooks the crew meals and also helps with food prep for guests.
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Nice, but would increase to great without music
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Scallops so amazing!
More User Perspectives
I did not except to see PAM at Daniel LOL
@oneclickandclosed20 pounds of butter....
@EdwinLapbutter, cream, and cheese in italian pasta dishes? Sir you are misinformed
@esaedromicroflora1247He was my favorite chef that was on The Bear, seems like a great man to have as boss and teacher.
@Bethune_GroundstaffBeing from south Louisiana it’s hilarious to see them cooking crawfish when we get them for $8 per pound cooked ready to eat. The halibut dish is not impressive at all. And using Pam cooking spray?? 🤢 I can see why they lost their Michelin star.
@brightgreenleavesholy butter
@smwoutdoorfishingadventuresWhy are we still boiling the crabs alive in 2025?
@YTuberosityIt was pretty petty taking away him down in NYT and Michelin
@chrismcmullan898The amount of food being prepared in big pots and miniature food on plate. Just for how many months in advance they are preparing all this food ?
@flyingbullet-53to have someone so skilled and knowledgeable and have them also be so not pretentious....it's an amazing thing
@SuperSets-p1kWe dont use THAT much butter you're ridicolous dude. We use olive oil. For the amount of butter you just poured in that pot you should be incriminated. Dummy.
@lamadrague2887"We try not to be trendy like every other restaurant, but we try to be current" what a pretentious way to say he also likes to follow trends.
@PragmaticUsersWhat a wonderful chef, food looks great as well.
@Anonium1Is this a report or orchestra ? The music is not relaxing its to loud .
No wonder your views are so low .
I dont think italian cuisine puts as much cheese in their dishes as 20lbs of friggin butter. I mean that was just an insane amount!
@deansnipah1392Daniel is one of my favorite chefs, extremely down to Earth!
@pauliedibbs9028Chef Daniel getting dirty working the tilt makes me respect him even more. Especially the caliber chef that he is.
@TheKimchipower79Pure Class
@ZODIACSIGNLEOVIRGOWhy are so many of them wearing watches? It is a healthcode violation in many european countries, for good reason. Is this acceptable in the US? Also Daniel touched food with a ring on his hand. That's disgusting. You cannot gurantee clean hands with a ring on your finger.
@wasdas4360How their pans dont stick😅😅😅😅
@2251230Him and Tony in Lyon were so much fun to watch.
@BGRUBBINItalian Food > French Food
@Fuisa1:53 I fell in love with cocaine
@matthewgriffiths8954It’s evil to kill anything by boiling them
@Catten_whisperera big reason restaurant food is different from homemade is the amount of butter used.
@s0hllessIm here watching Chef Boulud with our boy Ertan.
@SON-ci9mvOne of those chefs gave me a violent flashback to the blonde chef from ratatouille
@aeonb.2517French man saying “fu’get’abooout it!” Is chefs kiss
@emperorsized7925crawfish is my absoute favorite food i really want to try that dish
@womanofficialxDaniel Boulud , easily the top 5 chefs I respect
@brendanchai4781excuse me, did he say 20 lbs of butter????
@MAFCA-USAOne ring of the lamb saddle?
@gwvaioObviously one of the best chefs and restaurants in the world. Food looked so delicious but I'd still be hungry at the end of the dinner.
@algernon5776As an Italian, we don’t use nowhere near the amount of butter you French use 😂😂😂
@Sparky210-11Love how they all celebrated the A at the end 😅😂🔥
@ezzatisaidSeeing a can of PAM in a Michelin starred restaurant is surprising, no?
@jhaeros