It’s thirty years since Daniel Boulud opened DANIEL on New York’s Park Avenue, and forty since he began cooking in the Big Apple, but he remains at the top of his game, with eleven New York establishments and many more around the world. His Dinex group has gone from strength to strength, seen off the challenge of Covid, and enjoyed two recent openings. Le Pavillon at One Vanderbilt borrows its name from Henri Soulé’s legendary restaurant (1944-1966), a chef who defined French cuisine in the United States. Le Gratin, an authentic Lyonnaise bouchon on Beekman Street, is a tribute to the city of Boulud’s birth. He has also opened his first west coast restaurant, in Beverly Hills with Mandarin Oriental, and Le Voyage, a restaurant on the cruise liner Beyond. His tireless innovation brings traditional French food to new diners year after year.
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