David Bouley has passed away due to a heart attack at the age of 70 in his home in Kent, in the American state of Connecticut. The chef, born in America but with French citizenship, revolutionized the concept of Nouvelle Cuisine with his American style, influencing a generation of American chefs.
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His training
David Bouley, who held French and American citizenship, trained in France with great chefs like Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre and Frédy Girardet. In 1985, he made himself known at the Montrachet restaurant in Tribeca. Two years later, already decorated with Michelin stars, he opened his restaurant: Bouley in Manhattan. For 30 years the restaurant was an integral part of the New York gastronomic scene, until it closed its doors in 2017.
His style
Chef Bouley was one of the pioneers of the New American Style along with Daniel Boulud, Alain Ducasse and Jean-Georges Vongerichten. Bouley and his desire to experiment in the kitchen had pushed him, as the New York Times says, to surpass his own limits and this very nature had led him to success.
David Bouley, in his restaurants did not give his guests the opportunity to consult their own menu because he wanted them to trust him. In fact, he had told Wine Spectator in 2012, «Cravings are about flavor. Cooking with the intellect is wonderful. But what people desire without thinking comes from the physical experience of taste».
September 11, 2001
David Bouley also became famous thanks to his initiative after the terrorist attacks of September 11th. The chef had indeed transformed his Bouley Bakery, located at Ground Zero in Manhattan, into a supply center for firefighters, police officers and other rescue units where he prepared tens of thousands of meals every day with his staff and volunteers.
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