From our studios in new york city, this is charlie rose. Daniel is here. His flagship restaurant is celebrating its 20th birthday this year. Certain times has said restaurants can not down the barriers between you and happiness for a few hours. Every taste seems to transport you to another world. I am pleased to have you back. Hello, charlie. How are you . Why call it my french cuisine . I do not think that you could take the french out of me. I was born and raised on the farm. Of what we had on the table every day was coming from the garden, coming from the farm. We were doing the Farmers Market once a week and offering that. Of the ingredients are one thing. Cuisine . About fresh is it the way you cook . Today, every country has their own cuisine. The formation of many cuisines are based on french cuisine. Especially when you get to a and complexomic expression. Even the greatest chef of spain or the greatest chef everywhere, the greatest chef in america, is onekeller well, he of the
From our studios in new york city, this is charlie rose. Daniel is here. His flagship restaurant is celebrating its 20th birthday this year. New york times has said certain restaurants can not down the barriers between you and happiness for a few hours. Every taste seems to transport you to another world. I am pleased to have you back. Hello, charlie. How are you . Why call it my french cuisine . I do not think that you could take the french out of me. I was born and raised on the farm. 95 of what we had on the table every day was coming from the garden, coming from the farm. We were doing the Farmers Market once a week and offering that. The ingredients are one thing. What else about fresh cuisine . Is it the way you cook . Today, every country has their own cuisine. The formation of many cuisines are based on french cuisine. Especially when you get to a more gastronomic and complex expression. Even the greatest chef of spain or the greatest chef everywhere, the greatest chef in ameri
Ask the why of things. Always why, why, why. You know, i was 33 when i got diagnosed. And at that point i had been working in kitchens all my life. And working 16, 18 hours a day. And you, at that point, you still feel like youre insinceable invincible. I didnt feel like i was 33, i felt like i was 23. And to be faced with that severity of illness was, it takes you back. Kuz you would never think that would happen. I have never regretted anything. And that is a good life to live without any regrets. Or its better to regret what you have done than what you havent done for sure. Rose a celebration of the art of cooking when we continue. Funding for charlie rose is provided by the following and by bloomberg. A provider of multimedia news and Information Services worldwide. Captioning sponsored by Rose Communications from our studios in new york city, this is charlie rose. Rose Daniel Boulud is here, his flagship restaurant daniel is celebrating its 20th birth day this year. The New York T
Ask the why of things. Always why, why, why. You know, i was 33 when i got diagnosed. And at that point i had been working in kitchens all my life. And working 16, 18 hours a day. And you, at that point, you still feel like youre insinceable invincible. I didnt feel like i was 33, i felt like i was 23. And to be faced with that severity of illness was, it takes you back. Kuz you would never think that would happen. I have never regretted anything. And that is a good life to live without any regrets. Or its better to regret what you have done than what you havent done for sure. Rose a celebration of the art of cooking when we continue. Funding for charlie rose is provided by the following and by bloomberg. A provider of multimedia news and Information Services worldwide. Captioning sponsored by Rose Communications from our studios in new york city, this is charlie rose. Rose Daniel Boulud is here, his flagship restaurant daniel is celebrating its 20th birth day this year. The New York T
Always why, why, why. You know, i was 33 when i got diagnosed. And at that point i had been working in kitchens all my life. And working 16, 18 hours a day. And you, at that point, you still feel like youre insinceable invincible. I didnt feel like i was 33, i felt like i was 23. And to be faced with that severity of illness was, it takes you back. Kuz you would never think that would happen. I have never regretted anything. And that is a good life to live without any regrets. Or its better to regret what you have done than what you havent done for sure. Rose a celebration of the art of cooking when we continue. Funding for charlie rose is provided by the following and by bloomberg. A provider of multimedia news and Information Services worldwide. Captioning sponsored by Rose Communications from our studios in new york city, this is charlie rose. Rose Daniel Boulud is here, his flagship restaurant daniel is celebrating its 20th birth day this year. The New York Times has said certain r