Daniel Boulud Takes a Cue from Beijing

The chef takes a time-out
from his kitchen.
Super-chef Daniel Boulud opened Maison Boulud ŕ Pékin, his first restaurant in Beijing, last July. Last week, writer and food fanatic Manuela Zoninsein sat down with Boulud to talk Olympics, the restaurant biz, and burgers.
What dish has worked particularly well with the Beijing crowd?
The Red Wine Braised Short Ribs are a hit on the menu here in Beijing. I'm delighted [because] it means one of my signature dishes has translated well across cultural lines.
What lessons have you learned about the culture in terms of fine dining?
While the tradition of delicious food is deeply rooted in Chinese culture, the concept of fine dining in restaurants on a Western model is relatively new to China. Still, the appreciation and enjoyment of good food is so central to life here. Like the French, the Chinese take pride in and devote time to their cooking. Their lives revolve largely around food.
Chinese people, whether from the Mainland, Hong Kong, Macau or Taiwan, take the pleasures of eating and drinking as seriously--if not more--than any other people anywhere in the world.
I'm sure you've gone out to eat in Beijing. What has been your favorite meal so far?
I believe Da Dong deserves all the praise it has been getting. It's one of my favorite restaurants here in Beijing. They have very authentic Peking duck, and many other dishes are worth trying. I also admire [the chef] because he is always seeking new ways to reinvent traditional Chinese food without losing its essence. The presentations are fascinating.
Read how Boulud plans to work Chinese flavors into his menu after the jump.






























