His latest restaurant opened a few months ago, a Lyon stopover in the heart of Manhattan. Chef Boulud continues to oversee the preparation of his region’s specialties, pike dumplings and au gratin dauphinois. “These are my roots, but it’s also proof that the great classics never go out of style,” he says. From the kitchen to the dining room, he assumes his identity. “I was from Lyon before, I am French. And now I am American”, he declares. It is difficult for us to carry out an interview with him on the streets of the city. We are constantly interrupted by the fans. “I have been a great admirer of the Boulud brand for decades. I am very happy to meet him,” said one of them. A star that Americans know thanks to his books and above all to his cooking programs. Where it all started for him in the US was in a two-star restaurant that opened in 1993. The landmark of New York’s high society. On the menu, for example, wild Alaskan salmon cooked in clay. “It’s extraordinary. The dishes are balanced, there is a diversity of tastes, textures, an incredible meal,” says one customer. TF1 | Report A. Monnier, M. Derrien
