We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

A lot of young chefs today get carried away by trends, by influences, by movements.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

I am very concerned about nutrition and always try to be careful about what I eat.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.