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/