It’s been years since I sat down to lunch at noon and spent the entire afternoon at the table, slowly, dreamily, eating (and drinking) the day away. After today’s languid five-hour meals at Daniel, I wonder why I got out of the habit. The idea for this lunch grew out of another long lunch, when Daniel Boulud and Colman Andrews boozily started reminiscing about the French food of the seventies. It was a halcyon time, the beginning of nouvelle cuisine, when young chefs were throwing out all the rulebooks. It was also the time when Daniel was starting out, working with French masters like Michel Guerard and Paul Bocuse.
My Lunch at Daniel
My Lunch at Daniel
My Lunch at Daniel
It’s been years since I sat down to lunch at noon and spent the entire afternoon at the table, slowly, dreamily, eating (and drinking) the day away. After today’s languid five-hour meals at Daniel, I wonder why I got out of the habit. The idea for this lunch grew out of another long lunch, when Daniel Boulud and Colman Andrews boozily started reminiscing about the French food of the seventies. It was a halcyon time, the beginning of nouvelle cuisine, when young chefs were throwing out all the rulebooks. It was also the time when Daniel was starting out, working with French masters like Michel Guerard and Paul Bocuse.