Daniel*

Can you describe any parallels you see between cooking and music?

A chef is like a musician, every ingredient is a note, every dish a composition. When flavors and textures come together in harmony, it becomes a symphony. Like music, cooking is about emotion, balance, and creating an experience that resonates and is soulful. 

What are your sources of inspiration?

Growing up on a farm, I have always found my inspiration in the seasons, having experienced the four seasons in both France and New York.

How does the location of your restaurant inspire your cooking?

I’ve created menus for restaurants around the world, and while French cuisine is always at the heart, I’m deeply inspired by each location’s culture and ingredients. I adapt the menu to reflect local traditions while bringing a French touch. It’s a dialogue between my roots and the place I’m in.

What is your greatest achievement?

I’m proud of every recognition, but the greatest honor is being acknowledged by my peers. Awards like the Innovation Award from La Liste, Best Restaurateur in the World from Les Grandes Tables du Monde, and James Beard honors mean so much. As a Frenchman, being named Officier du Mérite Agricole and Chevalier de la Légion d'Honneur is deeply meaningful.

How has the way you cook evolved as your career has progressed?

French cuisine has always been my foundation, it’s my culture and inspiration. Over time, I’ve adapted to changing generations and evolving tastes. Today, my cooking stays rooted in French tradition but is shaped by American influences and ingredients. It’s about honoring the classics while keeping them fresh, relevant, and alive.

Can you describe your first sip of Krug?

Krug is a lifetime experience. In 1982, at Paul Bocuse restaurant in Lyon, I was welcomed with Krug Grande Cuvée. You never forget the finesse of that moment—the shape of the bottle has remained so iconic for me, and the champagne is still so appreciated today.

What is your favorite Krug food pairing?

At the moment, a few dishes on the menu at Daniel pair perfectly: Atlantic Red Mullet, East Coast Crab Duo, Grilled Kampachi & Braised Carrots, Veal Tenderloin ‘Choisy’, and Cherry.