Boulud on Amtrak, Hamburgers

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By Tom Acitelli

January 14, 2008 | 2:03 p.m

A hamburger: The Boulud interpretation.

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ccho via flickr.com

So we were on Amtrak this weekend, and there's a profile of mega-chef Daniel Boulud in the on-train magazine Arrive. In it, Mr. Boulud sounds off on many topics, including his new wine bar, Bar Boulud, in Lincoln Center, and his efforts at feeding rescue workers immediately after September 11.

He also talks about the time he re-interpreted an American classic:

"I didn't want to bastardize the American hamburger. I just wanted to give it a French interpretation... I sell hundreds of these burgers a week, and it's still $32. That's pretty good, considering that beef and everything else in it has gotten so much more expensive."

Anyway, it was a long ride.