[In the introduction to this book, he says that as a 14-year-old apprentice he] dreamed of creating a restaurant that would capture the warmth and conviviality ... a warm, welcoming, and a vital part of village life. |
it comes as close as a French dish made in America with American ingredients can come. |
It's very nice, and I'm very happy, and now I'm going to the gym. |
Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed. |
Les Saveurs de Daniel Boulud. |
This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there. |
This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes. |