June 2015

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Bouley and Boulud in Nice

 

David Bouley and Daniel Boulud take in the fresh flavors of a local market in Nice, France.

David Bouley: “There was a group of us — Jean-Georges [Vongerichten], Daniel [Boulud], Gray Kunz — who’d decided that French cooking needed to be updated to the way nouvelle cuisine had re-energized the world. I wanted to get away from butter and cream, and build a cuisine that was clean and full of energy.

“In those days, a lot of people pretty much knew what they wanted to eat when they went to a restaurant, and it would be, ‘I don’t want this; give me this on the side.’ I didn’t want to be told how to cook — I wanted them to trust us.” – NY Post 10/07/2012 – http://nypost.com/2012/10/07/holy-bouley/

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David Bouley Honored by the Gohan Society

June 4, The Gohan Society marked its 10th Anniversary with a sold-out gala celebration at the Sony Tower in Midtown, Manhattan.

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The “Washoku” Award presented by Ambassador Motohide Yoshikawa, Permanent Representative of Japan to the United Nations

Chef David Bouley, owner of Bouley and Brushstroke, and Chef Nobu Matsuhisa, owner of Nobu were presented the Gohan Society’s “Washoku Ambassador Awards”. The honorees exemplify the spirit of Washoku in their cooking and their everyday lives. “Washoku” means the “harmony of food” in Japanese, and it is associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources. Washoku was inscribed on the UNESCO Representative List of Intangible Cultural Heritage in 2013.

The Gohan Society, a non-profit organization, is dedicated to building an understanding and appreciation of Japan’s culinary heritage in the United States through outreach to chefs, culinary arts professionals and all who admire and enjoy Japanese culture.

Pictured below, Chef Bouley with Chef Nobu and the evening’s keynote speakers, Nina and Tim Zagat:

 

The money shot! chef Nobu and Chef Bouley. #gohansociety#nobu#bouley#sonyTower#nyc

A photo posted by Yū.R.Suzuki (@yuta.belltree) on


Bouley NY Times Restaurant Review “Chef health food for foodies: biodynamic, nutritious

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