Making Waves on Celebrity Beyond
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Chef Daniel Boulud
Q: What inspired you to become a chef?
The primary inspiration was that I love food. I grew up on a farm and was surrounded by the changing seasons, by vegetables and animals. We learned to appreciate and respect the cycle of life. We preserved summer fruit to eat in winter and winter vegetables to enjoy in summer. Everything came from our own fields, our own land. But I didn’t want to be a farmer, I decided to be a chef and started in one of the best restaurants in Lyon. One thing I learned right away was that I could travel the world with my profession. My license to travel was my education as a chef. I could go anywhere. I’d always find inspiring ingredients and I’d always find people who will appreciate the food. You become a chef because it’s a passion, a real interest and the business aspect comes way down the line.
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Q: What influenced your style of cooking and how has it evolved?
My influence is French cuisine and the mentor who taught me cooking. That has stayed with me for my entire life. Every recipe, every menu goes through a thought process. You go down memory lane and then you explore other lanes. For me, going down memory lane is going back in time and appreciating the rich history of French cooking, classic cuisine. I own a couple of cookbooks from the 17th and 18th century that are a source of inspiration. I really love the energy and diversity of New York City, where I live. The variety of cultures and ethnic cuisines in New York’s neighborhoods has always fascinated me. We work with chefs from all over the world from so many different backgrounds and they inspire us by adding their thought process, their upbringing, their influences.
Normandie Beef Wellington
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Le Voyage on Celebrity Beyond
Q: Tell us about your collaboration with Celebrity Cruises.
The name of the restaurant is Le Voyage by Daniel Boulud, only on the Celebrity Beyond. This was the perfect opportunity to create a restaurant that has global flavor and incorporates seasonality. The approach is a classic application of flavor and technique that results in refined, comfortable dishes that aren’t overly spicy or rustic yet identify its inspiration. The name has deep meaning to me because my first restaurant, Café Boulud, offered a special menu called “Le Voyage,” that expressed the cuisine of a country or a region from around the world. We’d have Spanish, Italian, Thai, Turkish, Japanese, Greek, and Peruvian choices. The menu was very popular at Café Boulud, not only with our customers, but also with our chefs who relished the opportunity to explore a cuisine challenge.
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Q: What are your favorite places to travel?
Number one is France. Every year, I go back home to Lyon, and I also go to a different region of France. Right now, I’m kind of obsessed with the north of France. I’ve been to Brittany and Normandy, but I’ve never done Pas de Calais in the northeast corner of France. I hope to do that on my next trip. I never cease to be bored with traveling in France. For work, I love Japan and Brazil, where I’ve been many times. I have more countries to see. I haven’t been to Argentina or Uruguay, where I would really like to go. I’ve traveled a lot to Asia – Indonesia, Malaysia, Singapore. I have friends who are from Senegal, and I would like to explore central Africa. That’s what I love about working with Celebrity, we’ll keep evolving the menu, choosing destinations and bringing our customers the exotic flavors of the world.
Lyon, France at sunrise
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Taste the cuisine of Daniel Boulud for yourself. Call one of our travel agents today.
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