Cosmopolitan Cuisine?

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
The exchange of ideas and ingredients globally has, needless to say, also had a marked effect on American food.
Keeping his focus on French cuisine when the world’s pantry is available to him in New York City requires Daniel Boulud to focus. “I have to try hard to ‘think French’ when I am in the kitchen,” Boulud admits. “Besides, it’s too boring if everyone cooks the same!

“American chefs are now traveling the world and returning home to create a cuisine worth noticing and appreciating. It is an interpretation. It may not be totally French or totally Italian or totally Asian. But wonderful things are being created. On my own menu, I feature a dish of ravioli with nine herbs and tomato coulis. I’m proud of it, and people love it. And I don’t think there’s an Italian who could make it as good!