Speaker 1: Bloomberg Audio Studios, podcasts, radio news.
Speaker 2: I'm very scrupulous about any thing I do with the
Speaker 2: clients and added relationships and all that. Full disclosure. I've
Speaker 2: darkened the door. La Pavion held down the bar. Service
Speaker 2: was okay. Cafe Ballued. I'm a frequent attendee on sixty
Speaker 2: third Street. It is exquisite, intimate, little quiet bar. We
Speaker 2: do the whole thing there. Daniel Blude joins us. Right now,
Speaker 2: I want to go back here so that we remember
Speaker 2: in this boom stupid economy. I think of Maria lay
Speaker 2: on fifty eighth Street. I think, Daniel, of what you
Speaker 2: did during COVID, which was to survive. How far are
Speaker 2: you beyond the absolute train wreck that that pandemic was
Speaker 2: for the restaurant business.
Speaker 3: Absolutely, Tomy, totally right. It was a trend rek, but
Speaker 3: it sounds so far away already since I think since COVID,
Speaker 3: we have really pivoate to create new business, to definitely
Speaker 3: move on with some business that we didn't feel that
Speaker 3: was good to keep, and we double up our business
Speaker 3: in SCOVID in five years.
Speaker 4: I mean, you're.
Speaker 2: Competing here with Jimmy Kimmel. Bon Appetite seven point three
Speaker 2: million viewers a YouTube video on how to cook a steak.
Speaker 2: To begin with, the steak is expensive. The steak you buy,
Speaker 2: how much is it a pound?
Speaker 3: We buy the most expensive meat because we are always
Speaker 3: looking for the finest suppliers and someone that we can trust,
Speaker 3: the source we can trust, the the way they raise
Speaker 3: and meat can vary so much. It can vary from
Speaker 3: a fifteen dollars pound to easily one hundred and fifty,
Speaker 3: which is why you charge me.
Speaker 2: Thank you.
Speaker 1: M and Danielle. Talk to me a little bit about
Speaker 1: you know, the collaborations you know that you have had
Speaker 1: in the as with Tiffany for the Blue Box Cafe
Speaker 1: or Ebon and some of the things that you and
Speaker 1: Dinex your firm are getting involved with those collapse are amazing.
Speaker 1: What can your audience look forward to?
Speaker 3: Well, we, of course, I think after COVID, like I said,
Speaker 3: we doubled up our business and many of them were
Speaker 3: also collaboration but also partnership. For example, with Tiffany, we
Speaker 3: are partner in their Blue Box Cafe at Tiffany and
Speaker 3: they are opening a new one in California in Costa
Speaker 3: Mesa and we will be also managing that one. Opening
Speaker 3: this summer.
Speaker 1: But I mean, you know, we're right across from Blue Medale'
Speaker 1: right here a the flagship bloom Meydale's fifty eighth and
Speaker 1: Lex they have like all these little restaurants on different
Speaker 1: floors that are popped up in there is that like
Speaker 1: the hot new thing like inside Bergedoff Goodman and some
Speaker 1: of these, you know, whatever's left out there to partner with.
Speaker 1: Some of them bring that high quality.
Speaker 3: And I think it's an extension of service to their clients.
Speaker 3: I think it's inevitable. And we do that also with
Speaker 3: American Express at the Centurion Club as well, but also Avian,
Speaker 3: I mean all those partners BMW, Avian andran Than France.
Speaker 3: They're also very generous with charity and as you Port
Speaker 3: City mid On Wheel here in New York and such
Speaker 3: as Bloomberg as well. I've been very generous, and I
Speaker 3: think it's important to be able to cross help each
Speaker 3: other through that.
Speaker 2: Daniel Ballude with US folks, of course, so many different
Speaker 2: efforts at Danielle's and of course Lapavion and the Vanderbilt
Speaker 2: and of course Cafe Ballu tucked Away with Maison Bards
Speaker 2: Quiet and Intimate on sixty third Street. Alexis christopherus with
Speaker 2: a question for mister.
Speaker 5: I'm a huge fan of your restaurants, but I have
Speaker 5: a question about the home clock. I'm an avid home clock.
Speaker 5: What is the biggest mistake we make when we're trying
Speaker 5: to cook at home.
Speaker 3: Well, first is to have the wrong equipment. You got
Speaker 3: to have the right butts and pans. You got to
Speaker 3: buy the right ingredients. My wife extremely extremely careful on
Speaker 3: the ingredients she buy for our children, Katherine, she really
Speaker 3: want to buy organic. She wants to buy something that
Speaker 3: is really responsible. But also after that, you got to
Speaker 3: follow good chef with good recipe if you don't have
Speaker 3: your own in your mind or.
Speaker 5: Your and we follow them also good knives, right, you
Speaker 5: can't undergo.
Speaker 3: But I think what about.
Speaker 4: The Mediterranean diet? Because I love it. I mean it
Speaker 4: always comes up as being like one of the healthiest
Speaker 4: diets out there. Why is this? Is it based in
Speaker 4: olive oil? Yes, that's what it's all about.
Speaker 3: But life is not about one diet only. I think
Speaker 3: it's about being able to balance your diet with things
Speaker 3: that are maybe not healthy driven, but delicious once in
Speaker 3: a while, and things that are healthy driven. I think
Speaker 3: breakfast is something important that one should care for what
Speaker 3: they eat at breakfast?
Speaker 4: I think because that's a meal that I was telling
Speaker 4: my kids that cheffalude.
Speaker 1: You know the big, the big trend of farm to table, right,
Speaker 1: and I mean you say you buy the best ingredients.
Speaker 1: Everyone's going to say exactly like and and so my
Speaker 1: question is we go to these farm to table places
Speaker 1: and you don't really know you know where it's coming from.
Speaker 1: Sometimes you don't even taste the quality. But at your establishments,
Speaker 1: oh my goodness, know, and you taste everything. So talk
Speaker 1: to us a little bit about keeping that vibe, keeping
Speaker 1: that brand intact. You know, who do you partner with?
Speaker 1: How do you do that?
Speaker 3: Of course, especially in us springtime is here, we won't
Speaker 3: work with all our farmers local farmers, of course, we
Speaker 3: we have an incredible decade of relationship with them, and
Speaker 3: we can't wait for them to bring things to us. Yes,
Speaker 3: but otherwise we have suppliers that are very realible and
Speaker 3: they know the source of their ingredient. So it's important the.
Speaker 2: Videos out on corn syrup. I honestly, I've learned so
Speaker 2: much about my lousy diet. Why are Americans fat?
Speaker 3: Sugar? It's bad I mean, my wife cant Train is
Speaker 3: really studying nutrition and are really fighting about the addition
Speaker 3: of terrible sweetener in product. And I think it's it's
Speaker 3: not good for your health. But with moderation, it's okay
Speaker 3: to have a wonderful dessert. We do make delicious dessert.
Speaker 2: Oh you do, I did not know.
Speaker 4: Oh, yes, you're chilling me.
Speaker 2: Now, what's your next project nationwide?
Speaker 3: Well, locally, we're opening Brass on the Upper West Side
Speaker 3: and that was where Bullistudent Baburu was and we after
Speaker 3: twenty years, we readid the entire space across from Lincoln Center.
Speaker 4: I see that under construction, very excited at the.
Speaker 3: End of July, and that will be a fantastic place
Speaker 3: where you can come from two to twenty people there.
Speaker 3: And you know, we created a new catering company called
Speaker 3: crisin Bury, New York, and that's encompassing. The interesting part
Speaker 3: is that I just don't have fine dining like Danielle
Speaker 3: or at the Door, but I also have casual restaurants
Speaker 3: like Grata, and so we can definitely offer at all level,
Speaker 3: even a pisserre bulue where you can have a sandwich
Speaker 3: and a salad from me for a very reasonable price.
Speaker 2: We're out of time. I'm sorry you're going to rehearsal
Speaker 2: for my new show today in Scarlett, we're catering. McDonald's
Speaker 2: is catering well. Next time. We'll do better next time,
Speaker 2: and again for all of us in New York. Your
Speaker 2: charity efforts during the pandemic just.
Speaker 3: Extraordinary well and continue to do absolutely.
Speaker 2: Ten ballot with us in many different locations across this
Speaker 2: nation and truly worldwide as well.
Speaker 6: In Montreal, Monday, six of the eight, I think we
Speaker 6: have a charity fund raising at Priani Downtown for City
Speaker 6: Mill on Wheels where.
Speaker 3: There'll be fifty chefs and thousand people. So there's a
Speaker 3: few ticket left.
Speaker 2: Very good. Remind me, did I eat it at Daniel
Speaker 2: Balloon in Montreal?
Speaker 3: Yes, of course.
Speaker 4: Small Toronto we have Riz Carleton.
Speaker 3: I think in Montreal we have about twelve restaurants
Speaker 2: Across the way you go away, Daniel Blood greatly appreciated
Speaker 2: here