Word: bouley
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Mathieu Palombino, chef-owner of another Neopolitan-inspired pizzeria, Motorino, which opened within weeks of Co. last fall, in the Williamsburg section of Brooklyn - "a place for big ideas and small budgets," he says. A Belgian-born Italian, Palombino trained in some of New York's most discerning kitchens - Bouley and BLT Fish (where he earned a Michelin star) - before learning to make pies with Verace Pizza Napoletana Americas, a California-based training institute, international certification body and the official U.S. representative of the original, authentic Naples pizza...
...high-rolling, peripatetic gourmands who've already ticked off the checklists of the world's destination restaurants, the expanding calendar of culinary festivals offers another ideal way to stimulate the curious palette. For starters, there's a virtual guarantee that headline chefs like Nobu Matsuhisa or David Bouley will be cooking dinner themselves rather than leaving the work to gifted minions. Master classes can show you how to produce espumas with studied nonchalance and learn the newest culinary techniques as they emerge from the fervid imagination of Ferran Adrià or Heston Blumenthal. What's more, says René Redzepi...
...grace only 50 restaurants in all of the EU. Michelin claims the stars are based on "what's on the plate," but most chefs don't buy that. "There had to be so many inches between the tables to go a step up," says leading New York chef David Bouley, who apprenticed at Michelin-starred restaurants in France. "You had to have certain kinds of china, glassware, linens." In the '80s, in fact, Michelin sent an "inspector" to assess New York's restaurants. His verdicts were never released, but the fact that no guidebook came of the exercise suggests that...
...four winners of the coveted three-star status turned out to be French: Alain Ducasse, Eric Ripert and Jean-Georges Vongerichten. (American Thomas Keller, who trained in France, also won three stars for Per Se.). In the two-star category, there's Frenchman Daniel Boulud and French-trained David Bouley. The only non-Frenchie with a pair of stars: Masayishi Takayama, whose Japanese restaurant Masa may also win the award for priciest menu in America ($350, prix fixe, not including drinks...
...restaurateurs love the publicity. But they also recognize that even a four-star rating in the New York Times doesn't carry the same weight it did before the Internet and online message boards like Chowhound.com democratized the review process. "It used to drive a lot more business," says Bouley. "The younger generation may not be so attracted to a four-star restaurant." In other words, it's doubtful Michelin will make or break a restaurant in New York like it can in France...