In an open interview with the Financial Times, French/US chef Daniel Bouludhas revealed his plans to offer more accessible food in the future, which points towards "fine eating" rather than fine dining.
When his flagship New York restaurant Daniel fully re-opens for business, perhaps early next year, he intends to offer a lighter and "very provençal" menu in a buzzier, more casual brasserie-style environment.
"It's about fine eating, I would say ... I think the - how do you say? - the ostentatoire, which means the pretentiousness of things, which can sometimes be perceived in a high-end restaurant... I think this has to go away," he says.
"Right now, we have a restaurant where you come to celebrate. But if I turn it down a little bit, cut it down, you're gonna come to party." He does, however intend to keep a high-end tasting menu for guests in a private dining room, for the elite few.
At the time of the interview, Boulud's two-Michelin-starred Daniel had re-opened in a more pared-back and casual format, with no more dress code and a "more approachable, more casual" menu with limited outdoor seating only, simply known as Terrace at Daniel.
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