“Le Cirque at first was one of those general French restaurants in town...” — Daniel Boulud Quote

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Since we married, Peta's taken over a lot of my cooking and she's incredible. She'll do different meals for me and the kids, depending on my regime. If I name 10 ingredients she'll change the recipe every day.

It's nice coming to Nashville, and we have four-bedroom house and a dog, and we go swimming a lot. We get down here and spread out a lot, and I miss my sweet tea and my cornbread and my good southern cooking - but I'm down here eating pretty for two weeks and I'm ready to go back to New York City.

Cooking is one of the most zen things - you have to be there.

I love restaurants, and I love cooking.