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David Bouley - Brief Article - Interview
Interview, March, 2001 by Brad Goldfarb
Hometown: Storrs, CT Restaurant: NYC's Bouley Bakery Specialty: Light organic French cooking Buzz: His crab, scallops and shrimp in an ocean herbal broth Early influence: "My grandmother. She showed me everything." Illustrious beginnings: "I was three-fourths through business school when I decided I wanted to do something more creative." Big break: "Getting local farmers in the late '80s to grow the level of produce that existed in Europe." Vital ingredient: Onions Definition of despair: When a fire broke out in a kitchen he was working in and clouds of flame retardant were spewed all over his meal.
Dream customer: Mary-Louise Parker Sexiest Food: Foie gras Food Fallacy: "That you have to drink red wine with cheese. White wine is far superior." Weakness: Haagen-Dazs Dulce de Leche ice cream Off-duty distraction: Swimming, sailing, motorcycles.
COPYRIGHT 2001 Brant Publications, Inc.
COPYRIGHT 2001 Gale Group
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