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5. Daniel once went scallop fishing with Jean-Louis Palladin in Maine, at minus ten degrees Fahrenheit. “We made a feast out of raw scallops,” which a diver pulled from the water, along with sea urchin.

6. Daniel referred to the “Bobby Short corner” at 76th & Madison, in honor of the legendary Carlyle Hotel singer and piano player. Daniel said, “I hope 64th Street & Broadway, if they’re going to name a corner 50 years from now, I hope they name it the Daniel Boulud corner,” referring to his multiple establishments in that location.

Daniel Boulud told a memorable scallop story before preparing them.

7. Daniel described Bar Boulud as a “bistro with Burgundy soul to it.” His restaurant’s an homage to the charcuterie of Lyon, and to the wine of Burgundy and Rhone.

8. You want to own three knives: paring, chef and slicer.

Boulud also imparted his deft culinary touch to squab.

9. “Nasturtium has a peppery, mustardy finish.”

10. On developing recipes for each restaurant: “I am the spirit and we divide up the soul with each team…I have no pretension to think I’ve done everything we do.”