I'm meeting French-born US chef Daniel Boulud next week to chat about his forthcoming London restaurant at the Mandarin Oriental hotel.
Are there any burning questions you have always wanted to ask the three-Michelin-starred chef?
In "Letters to a young chef", you say: "when you are a chef, you are going to want to honor your past by transforming food memories into offerings that belong in a great restaurant". Can you explain what you meant by this? Is all cooking essentially a reconjuring of past memory and experience?
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Also in "Letters to a young chef", you liken taste to the way you experience a a performance: "just as there is a beginning, middle and end to a play, there is a similar narrative to tasting." How should young chefs learn to balance, lengthen or shorten the many facets of aroma, texture and taste?
Sunday Times has an interview with Boulud today, plus three recipes: pate de campagne with pistachios, spicy merguez with spinach and white beans, and coq au vin.