World-renowned French chef Daniel Boulud first visited our fair city in 1981 and by all accounts was a fan (more on that soon). Now he oversees an empire of restaurants in New York, Miami, Palm Beach, London, Toronto, Montreal, Beijing, and Singapore, though is based mainly in New York. Chef Boulud returns to San Francisco this month for his book tour for DANIEL: My French Cuisine (Hachette Book Group, $60).
A plethora of options to see him abound: He has appearances scheduled at the JCC of SF on Sunday, Oct. 27, where he'll be interviewed by Chris Ying of Lucky Peach. There's also the National Kidney Foundation author lunch benefit sponsored by Book Passage on Saturday, Oct. 26, and a Google talk (that last one sounds a little tougher to access and details are scant).
Like many recent cookbooks, the chef's latest cookbook is easy on the eyes and food for thought. Expect a mix of recipes from his hot East Coast restaurant, as well as essays on why he cooks and his favorite foods (truffles, bread and cheese -- yeah, he knows his stuff). Bonus points for Bill Buford fans, who can linger over 10 meticulous and interesting essays by the Heat author on French dishes from pot-au-feuto canard a la presse.
Boulud shared with SFoodie his fun version of a to-do list here in the city:
"The first time I visited San Francisco was in 1981 and it was my first trip to the West Coast. I was taken with how beautiful the city was and explored the whole town -- the parks, the tourist attractions, and the different neighborhoods. I thought the Chinatown in San Francisco was even better than New York and I ate a lot of Chinese food because it fit my budget! I love the city's energy and passion for food and their accessibility to great ingredients. Now, I often visit wine country and my dear friend Thomas Keller as well as the Culinary Institute of America, which I think is perfectly situated in an area that celebrates great food and wine.
My daughter Alix lives there and on this tour I hope to visit chefs Daniel Patterson, Dominique Crenn, Joshua Skenes at Saison, and David Kinch at Manresa in Los Gatos. And of course visit my French friends, chefs Hubert Keller, Roland Passot, and Gerald Hirigoyen."