Writing a Restaurant Menu

It’s mostly the latter constraint that prompts Daniel Boulud to confess, “If it were up to me, I would not have an à la carte menu. I would just cook every day whatever I could buy, and have a limited menu of maybe four appetizers, four main courses, and four desserts—and have them change all the time.” The varied demands of Restaurant Daniel’s customers, however, dictate a much longer menu. “There’s a difference between this dream and reality,” Boulud admits.